Paleo Tex-Mex Casserole

Amazing recipe!! I can't rave enough about this one. Veggie goodness all the way through, and incredible flavor. Even better the next day packed in my lunch. The recipe is from Popular Paleo, which is a new blog I've started following. I need to see if her other recipes can top this one!

REVIEW: As expected for any dish with lots of veggies, there was a significant amount of prep that went into this one. If I didn't have my awesome food processor with a grater attachment, there is no way I'd make this recipe because it calls for 5 CUPS of shredded sweet potato. You'd have a serious wrist cramp trying to do that by hand. I used ground turkey instead of beef, just because I'm not a fan of the taste. I also think it'd be an excellent vegan dish, all you'd have to do is take out the meat.

RECIPE:
1.25 lbs ground turkey
2 cups spinach
1 onion, diced
2-3 carrots, diced
2 zucchinis, diced
2 small bell peppers, diced
4 cloves garlic, minced
3 large or 5 cups sweet potato, peeled and shredded
1 can diced tomatoes, drained
1/3 cup taco seasoning
2 tsp chili powder
1 tsp dried cilantro
coconut oil
olive oil
salt
pepper

Preheat oven to 375F. Spritz olive oil in a large skillet or sauté pan and add all the vegetables. Sprinkle a bit of salt and pepper onto the veggies, and cook until just tender. Remove veggies, heat up a bit more olive oil in the sauté pan, and add the ground turkey. Mix in the taco seasoning and brown the meat.

 

Once the turkey has browned, add the vegetables back in and mix until heated through. Transfer the mixture to a 9x11" baking dish.









 







Melt a small scoop of coconut oil in the sauté pan and add the sweet potatoes. Sauté until they are tender, this takes about 5 minutes. Sprinkle with chili powder and cilantro. Scoop the potato on top of the vegetable mixture and add a thick layer to the baking dish.

Cover the dish with foil and bake for 20 minutes. Remove foil and bake for 10 more minutes, or until bubbly and potatoes are a bit crispy on top. Serve a heaping scoop topped with chopped cilantro.