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New Mexico Casserole




Source of Recipe


LLB


List of Ingredients




1 1/2 pounds 96% Lean Ground Round Beef
1 tablespoon olive oil
1 red pepper
1 green pepper
1 red onion
2 cloves garlic, minced
1/2 cup salsa
1 15-ounce can pumpkin puree
1 29-ounce can sweet potatoes
1/2 cup orange juice
1 tablespoon ground cumin
3 tablespoons fresh cilantro
pinch of cinnamon


Recipe



1. Core, seed and chop peppers.
2. Heat oil in a large saute pan. Add peppers and thinly sliced onion. Cook until golden brown (about 10-15 minutes).
3. Add garlic and ground beef; cook for 10 minutes more. Then add salsa, cumin and cilantro.
4. While the filling is cooking, in a separate bowl prepare the topping by draining the sweet potatoes and mashing with a fork; add the pumpkin, orange juice and cinnamon.
5. Assemble the casserole by smoothing out the meat filling into a casserole dish and covering with the potato mixture. Baked at 375 degrees until bubbly and the topping is lightly browned (about 45 minutes).

Serving Suggestion: Serve with a side vegetable of sauteed yellow or zucchini squash.

Makes 6 servings.

Cooking Tip: The secret to peeling garlic is to lay your knife flat on the garlic clove and hit it softly until you hear the shell crack. The garlic should be crushed and the rest of the peel should come off easily.