Fajita Casserole
This is a weeknight staple in our house. Perfect for meal prepping because it actually gets better the second and third day. This was inspired by and adapted from Paleo Nick’s Fajita pie but I put my own spin on it. The 16 oz. salsa makes this a little saucy so if you don’t like it too saucy, use a little less salsa. The salsa and heat of the taco seasoning obviously change the flavor and the spiciness of this dish. I used mild taco seasoning and Pace medium salsa, it turned out a little spicy but not too hot. I really like to top this with cold guacamole, but you don’t have to. The lime juice in the guacamole should keep it good in the fridge for 2-3 days.
Ingredients (Makes 6-8 servings depending on how hungry you are!):
4 large sweet potatoes, peeled and chopped roughly the same size
3 garlic cloves, minced
2 lbs. ground turkey
1 yellow onion, diced
3 bell peppers (I like to use 3 different colors), diced
1 16 oz. salsa (I used Pace Medium)
1 packet taco seasoning (1.25 oz) or 2 Tbs
2 Tbs avocado oil + small amount for baking dish
Guacamole ingredients (optional):
4 avocados, peeled, pitted and mashed
2 Roma tomatoes, insides removed and diced
1/4 cup green onions, chopped
1/4 cup cilantro, chopped
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
2-3 limes, juiced
Instructions:
Start by boiling the sweet potatoes. Boil for ~20-25 minutes or until you can put a fork through them easily. Once cooked, drain and set aside.
Preheat oven to 350 degrees F.
While the potatoes are cooking, add the avocado oil to a large pan over medium/high heat. Once hot, add garlic cloves. Cook for 1-2 minutes until fragrant.
Add ground turkey and 1/2 taco seasoning mix. Cook for ~10 minutes until you no longer see pink in the turkey.
Add onion, bell peppers and the remainder of the taco seasoning mix. Cook for another 10 minutes until onion and bell peppers are tender.
Add salsa and cook for another 5 minutes.
Meanwhile, mash the sweet potatoes with a masher or large fork.
Add the turkey mixture to a slightly oiled 9x 13 casserole dish.
Top with an even layer of mashed sweet potatoes.
Bake at 350 degrees F for 15 minutes. Broil for another ~5 minutes to crisp the potatoes.
While baking, prepare the guacamole in a small bowl by mixing the ingredients listed above. Lime juice and seasonings call all be adjusted for your preference.
Serve the hot casserole topped with guacamole. Enjoy!
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I am so excited for you to try this recipe! If you post a picture, please tag me @RachelMasterKitchen and Hashtag #Rachel.Master.Kitchen on instagram!
