Prep: 30 minutes
Bake: 35 minutes
2 medium sweet potatoes, peeled and thinly sliced
1/2 medium red or orange bell pepper, cored, seeds removed and sliced
2 Tbs. butter
1 pound lean ground beef or turkey
2 cloves garlic, crushed and minced
1/2 medium onion, thinly sliced
1 cup cooked wild or white rice
8 oz. sour cream
1 10 oz. can RO*TEL Diced Tomatoes with Lime Juice and Cilantro
½ cup chunky mild salsa
1 Tbs. lime juice
½ tsp. paprika
1 tsp. salt
1 tsp. pepper
4 large flour tortillas, cut into wedges or 3 cups crushed tortilla chips
1 cup shredded cheddar cheese
1 cup Monterrey jack cheese
Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray.
Lightly roast sweet potatoes. Arrange sweet potato slices on the baking sheet. Place bell pepper slices along side. Spoon dollops of butter on potatoes and peppers. Bake 15 minutes. Remove baking dish when baking is complete and set aside.
While sweet potatoes are roasting; in a saucepan, brown meat on medium-high heat. Stir often to break up meat. Add garlic and onion. Cook until meat is cooked through, about 6 minutes. Onion should be tender, but not fully cooked. Stir in cooked rice. Remove from heat. Set aside.
In a medium mixing bowl, whisk together RO*TEL Diced Tomatoes, salsa, lime juice and sour cream; season with paprika, salt and pepper. Set aside.
In a greased 9 x 11 inch baking dish,layer half of each: the meat mixture, then the sweet potatoes, then tortillas, then RO*TEL Tomatoes mixture, and then both types of cheese; repeat. Turn oven up to 400 degrees F. Bake until golden-brown, 20 to 25 minutes. Let stand for 10 minutes before serving.
Cut wedges of layered casserole and place on to plates. Serve warm. Garnish with lime wedges.