Mexican Sweet Potato Puff Pie

Mexican Sweet Potato Puff Pie

Ok guys, I hope you’re ready for this one, it’s a keeper!  This is somewhere in-between two previous recipes I’ve posted: my Shredded Chicken Mexican Pie & my Mexican Sweet Potato Shepherds Pie.  The thing I love about these is that you get all of those awesome Mexican flavors in a dish but you can skip the whole tortilla thing to hold it all together.  The tortilla is just a vessel for the goodness and this time we’re just throwing all of the goodness right into a pie dish.

Mexican Sweet Potato Puff Pie

As we were eating it, Tom asked me what made me think of doing this.  I admitted that I was actually going to make the same Mexican Sweet Potato Shepherds Pie I’d made in the past but when I was at the grocery store shopping, I had made it all the way past the produce aisle without getting sweet potatoes and really didn’t feel like walking back to get them.  Then I looked in the freezer case and remembered my awesome friends at Alexia had these sweet potato puffs that I could use as a substitute.

Mexican Sweet Potato Puff Pie

If you haven’t tried them before, you seriously need to get on it and throw some Alexia items next time you’re at the store.  They’ve been a design client of mine for over 5 years now and they are some of the best people to work with.  They put a lot of care into the products they create AND they’re working on getting a lot of their products Non-GMO Project Verified which is pretty awesome as well.

I was so excited when they came out with these sweet potato puffs, nothing is better than a good potato puff and to fill it with the healthier sweet potato? Sign me up!  I actually get a little nostalgic when I think of potato puffs, they bring me back to my college years. Saturday mornings at the dining hall, you would see all these zombie’s walking around with trays full of 10 glasses of water and a HEAPING pile of tater tots.  I’m surprised our bodies survived those days, talk about resiliency!

Mexican Sweet Potato Puff Pie

Ok, this is how freaking easy this is.  First, cook the potato puffs according to the package directions.  Then sauté some peppers & onions until soft and season with a little taco seasoning.

Mexican Sweet Potato Puff Pie

Then you sauté some ground beef with the remaining taco seasoning and salsa and add in a layer on top of the peppers & onions.

Mexican Sweet Potato Puff Pie

Then you pile all those crispy sweet potato puffs on top of the ground beef.

Mexican Sweet Potato Puff Pie

Then you make a layer of shredded cheese on top, throw it in the oven for 10 minutes or until the cheese is melted & bam! You’ve got dinner on the table!

Mexican Sweet Potato Puff Pie

I really wanted to top this with some chopped scallions but I didn’t have any on hand so I clipped some chives and threw those on top for a little greenness.  Just serve this with a simple salad and the family will be oh so happy!

Mexican Sweet Potato Puff Pie

Leftovers of this were pretty delicious as well even though the potato puffs weren’t that crispy any more, the flavors were all still there.  Hope you guys love this as much as we did, this one will be going into the make-again category!

 

WHAT MAKES ME HAPPY:

Eating on the water.

LunchLast weekend I popped over to Marblehead with some friends and we ate lunch at a restaurant with a deck right on the water.  It’s so nice to soak up the sun while watching the boats go by in the harbor.  I had a huge spinach salad with lobster on top and it was summer perfection.  I’ll be holding on to that simple summer memory as the snow drifts and wind move in this winter.

Mexican Sweet Potato Puff Pie

Serves 4-6
Allergy Milk
Meal type Main Dish
Misc Serve Hot

Ingredients

  • 1 bag Alexia Sweet Potato Puffs
  • 1 Medium Onion (sliced)
  • 1 Medium red pepper (sliced into strips)
  • 1lb ground beef
  • 1 packet taco seasoning
  • 1/4 cup salsa
  • shredded mexican cheese

Directions

1. Bake the Alexia Sweet Potato puffs according to the package instructions. Keep oven on at 400 F after they are done cooking.
2. In a large nonstick skillet, heat a tablespoon of olive oil over medium high heat. Add peppers & onions and sauté for 8-10 minutes, stirring occasionally until soft & lightly browned. Season with 2 teaspoons of taco seasoning. Transfer the mixture to the pie dish.
3. Add the ground beef to the pan with the remaining taco seasoning.
4. Cook until nicely browned and cooked through. Then stir in the salsa. Add the meat mixture to the pie dish on top of the peppers & onions.
5. Create a layer of sweet potato puffs on top of the ground beef and top off with a sprinkling of shredded cheese.
6. Transfer the pie dish to the oven and cook until the cheese is melted, about 10 minutes.
7. Serve topped with diced chives or green onions (optional).

 

 

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