Are you a Mexican food lover like me? If you’ve followed this paleo recipe blog for any length of time, you know it’s a biggie in mi casa…
Maybe it’s because when I moved to Arizona from the Northwest, I discovered good Mexican food on just about every corner here and over the years I got pretty hooked on the stuff. To this day there’s a Mexican dish on our menu at least once a week – done paleo and gluten-free of course.
This taco casserole is all about a little spicy comfort food that’s easy to make.
The idea is simple…a sweet potato “crust” filled with taco fixings and then garnished with fresh veggies. No cheese, no sour cream…but this one has so much flavor, you’re not going to miss the dairy.
You can also spoon this casserole dish on top of a bed of lettuce with some guacamole and salsa, or make our paleo tortillas and eat this one all wrapped up inside…yummy!
Either way, this paleo recipe is one of those easy go-to meals when your looking for something hearty with a south of the border flair.
Think about the ingredients: organic ground beef, sweet potato, onion, peppers, tomato, olives and avocado. That’s a whole lot awesomeness all in one meal!
The taco seasoning in this recipe is one of my favorites and you’ll wind up with more than you need. Just bottle up the remainder in a spice jar. One less step the next time you’ve got a Mexican dish to season!
I always try to max-out the veggies in my casseroles and slow-cooked meals. You get a variety of flavors plus wholesome nutrition you can feel good about serving your family in this one.
This casserole makes about 4-6 servings, depending on your tribe’s paleo appetites.
I had plenty of leftovers and made some tortillas to brown-bag it to work for lunch the next day.
Gobble this one up and enjoy peeps!