Cheesy Sweet Potato, Zucchini, And Ground Beef Skillet

It's quite cool again in southern Iowa. We've been going back and forth between sunny and beautiful to cold and dreary - no wonder everyone is home sick! Welcome to February in the Midwest, I suppose.

But one of the good things about chilly weather is getting to have all the comfort foods you want. This week I tried a new skillet bake that layered up sweet potatoes, ground beef, zucchini, and melted cheese. It doesn't get any more comfortable than that.

I also love the presentation on this skillet. It's beautiful colors - orange, green, and gold - and the layers just meld together so well. And again ... melted cheese. The pull scooping it out of the skillet is absolutely everything.

While serving it like this in a skillet is divine, you could also use an 8-inch square baking dish or a pie pan. I used the same skillet I browned the ground beef in, so that just made it even yummier.

Ingredients:
1 large sweet potato, cut into thin slices
1 medium zucchini, cut into slices
1 15oz can tomato sauce
2 Tbsp garlic powder
1 Tbsp cumin
2 cups shredded cheese (I used Queso Chihuahua)

1. Preheat oven to 400 degrees.

2. Toss the sweet potato slices with a drizzle of olive oil, salt and pepper. Spread them on a baking sheet and roast 16-18 minutes, until tender.

3. While the potatoes are roasting, brown the ground beef in the skillet you're going to bake the meal in. I used a whisky burger seasoning, but you can use whatever seasoning you love.

4. Stir in just enough tomato sauce to hold the ground beef together, not let it get watery, and add the garlic powder and cumin. Simmer 3-4 minutes.

5. Remove the beef mixture from the skillet and lightly spray it with nonstick spray if there is not enough grease to keep the ingredients from sticking.

6. Layer the roasted sweet potatoes on the bottom of the skillet, then spread the beef mixture on top. Arrange the zucchini slices as they fit best, overlapping if necessary, and pour just enough tomato sauce over the whole skillet to cover the layers. Sprinkle the shredded cheese evenly over the top.

7. Bake the skillet at 400 degrees for 18-20 minutes, until the cheese is slightly browned and bubbling. Serve immediately.

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