This family-friendly casserole topped with sweet potato tots is hearty, crowd pleasing and easy to make. It’s a great dish before trick or treating or for any casual fall dinner. The filling can be prepared a day or two ahead – just top with the cheese and frozen tots before baking.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound ground beef
- 2 cups peeled, diced butternut squash
- 1 medium onion, chopped
- 1 orange bell pepper, chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Kosher salt
- One 8-ounce can tomato sauce
- 1 cup low-sodium beef stock
- One 15.5-ounce can black beans, rinsed and drained
- 2 tablespoons cider vinegar
- 2 cups shredded yellow Cheddar
- 1 1/2 pounds frozen sweet potato tots
Instructions
- Preheat the oven to 425 degrees F. Heat the oil in a large skillet over medium heat. Crumble in the beef and cook, breaking up the meat with a wooden spoon, until no longer pink and begins to brown, about 4 minutes. Add the squash, onion and bell pepper and cook, stirring occasionally, until the onion begins to wilt, about 4 minutes.
- Make a space in the center of the skillet and add the garlic, tomato paste, chili powder, cumin and 1 teaspoon salt. Cook, stirring occasionally, until sizzling, about 1 minute, then stir into the beef and vegetables. Add the tomato sauce, stock and 1/2 cup water. Bring to a simmer then stir in the black beans and vinegar. Simmer, stirring often, until slightly thickened, 3 to 4 minutes.
- Transfer to a 9-by-13-inch baking dish. Sprinkle with 1 cup of the Cheddar. Arrange the tots in neat rows on top, spacing them apart so they can crisp. Bake until the tots are crisp on top, about 25 minutes. Sprinkle with the remaining 1 cup Cheddar. Bake until the cheese is melted and the filling is bubbly, 10 to 15 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 474 |
| Total Fat | 26 g |
| Saturated Fat | 11 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 24 g |
| Cholesterol | 73 mg |
| Sodium | 848 mg |
Reviews
I made this recipe and I’d great! Kind of like making black bean chili, then turning it into a casserole with the yummy sweet potato tots on top.