Mexican Potato Bake
Cuisine
The only thing that I like just as much as Mexican food is potatoes. I like them in just about every form. This dish combines diced sweet potatoes, but you could substitute your favorite potato instead. Japanese sweet potatoes or red potatoes would be delicious!
With the addition of sweet peppers, chipotle peppers, ground beef, and mexican spices, you’ll whip up a casserole that’s spicy, addicting, and a nice change from typical mexican food.
…which is still absolutely delicious. Change is nice though!
I like to top mine with avocado and dairy-free cheese sauce. You could go crazy with so many different toppings for this! Sour cream, greek yogurt, green onions, salsa verde, the list goes on and on! It would all be tasty!
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 2 tbsp Avocado oil sub olive/coconut oil
- 1 Onion chopped
- 5-6 Mini sweet peppers chopped
- 1 Chipotle pepper diced - optional (adds heat!)
- 1 lb Ground Beef
- 1 Sweet potato chopped - sub potato variety of choice
- 1 13.5 oz can of Coconut Milk unsweetened - sub milk of choice
- 4 Eggs
- 4 cloves garlic diced - sub 1 tbsp garlic powder
- 1 tbsp Cumin
- 1 tbsp Smoked Paprika
- 1 tbsp Oregano sub Italian herbs
- 1 tbsp Onion powder
- 2 tsp Chili powder
- 2 tsp Pink salt
- 1 tsp Black pepper
Ingredients
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Instructions
- Preheat oven to 400 degrees.
- In a large cast iron skillet (if you don't have a cast iron skillet, you can you a large soup pot or deep nonstick pan, and then transfer to a baking dish), sauté onion, peppers, and potato in oil for 5 minutes or until onions become translucent.
- Add ground beef to skillet and sauté 5 minutes while breaking the meat up.
- Stir in garlic and all of the seasonings to the ground beef and vegetable mixture and cook for another 1-2 minutes.
- Remove skillet from heat.
- In a large bowl, whisk together coconut milk and eggs.
- Add milk mixture to the ground beef and vegetables and combine.
- Transfer skillet to oven (or transfer to an oven safe baking dish first) and bake for 20 minutes.
- Cool for 5-10 minutes before cutting.
- Top with avocado, cheese sauce (see recipe note for my dairy free Pepperjack Cheese Sauce), green onions, salsa, or jalapeños before serving!
Recipe Notes
