Nutritional Wisdom with Carly Pollack

Taco Casserole with Sweet Potato Crust

1 lb ground beef, turkey or bison
1 large sweet potato, grated
1 egg, whisked
1/2 medium onion, diced
1/2 medium red bell pepper, diced
1/2 medium green bell pepper, diced
1/2 cup tomato sauce
1 medium green chili pepper, chopped
1 tbsp coconut oil
1 tbsp chili powder
1 tsp sea salt
1 tsp black pepper
1 tsp oregano
1 tsp thyme
1 1/2 tsp cumin
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes
GARNISHES (optional):
chopped tomatoes

Preheat oven to 350F. Combine all the taco seasoning ingredients in a small bowl – set aside. In a frying pan over medium heat, add coconut oil and let melt, then add the ground beef, onions and peppers and 2 tablespoons of the taco seasoning. Cook until ground beef is brown and veggies are tender. Next add the 1/2 cup tomato sauce, and stir. Simmer awhile to allow flavors to combine, and set aside. Next, place the grated sweet potato in a small mixing bowl. In another small bowl, whisk 1 egg, and pour it into the sweet potato bowl. Mix egg and sweet potato together. Grease an 8" x 8" baking dish (or similar size pie pan) with coconut oil, then press the potato/egg mixture into bottom and sides of dish to form a crust. Next pour the cooked meat and veggie mixture over the crust and even out into a flat layer. Bake for about 30 minutes. Remove from oven and garnish with diced tomatoes, olives, and avocado slices (or whatever garnishes you like). Scoop and serve hot

4-6 Servings