Slow Cooker Sweet Potato Casserole with Bourbon Pecans
Cooking the sweet potatoes in a slow cooker frees up space on the stove if you're cooking a big holiday dinner—plus you can serve it straight from the crock if you'd like.
Read MoreColorado Mexican Pizza
Drescription
A fusion pizza with a crispy tortilla crust, taco-seasoned ground beef, beans, cheese, and salsa. A fun twist on traditional pizza flavors.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 medium tomatoes, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons chili powder
- 1 tablespoon ground cumin
- 1 (30 ounce) can refried beans
- 14 (12 inch) flour tortillas
- 2 cups sour cream
- 1 1/4 pounds shredded colby
- cheese
- 1 1/2 pounds shredded monterey
- jack cheese
- 2 red bell peppers, seeded and
- thinly sliced
- 4 green bell peppers, seeded and
- thinly sliced
- 1 (7 ounce) can diced green
- chilies, drained
- 3 tomatoes, chopped
- 1 1/2 cups shredded cooked
- chicken meat
- 1/4 cup butter, melted
- 1 (16 ounce) jar picante sauce
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 10x15
- inch jellyroll pan.
- Cook the ground beef in a large heavy skillet over medium heat until
- evenly browned. Drain off excess grease, and add onion and 2
- tomatoes. Continue cooking until onions are tender. Season with
- salt, pepper, chili powder, and cumin. Stir in refried beans, and
- cook until heated through.
- Lay 6 of the tortillas onto the prepared pan with the edges going
- well over the sides. Spread all of the bean mixture onto the tortillas.
- Spread half of the sour cream over the bean layer. Sprinkle with
- approximately 1/3 of the Colby cheese, and 1/3 of the Monterey
- Jack cheese. Scatter 1 tablespoon of the green chilies, 1/3 of the
- green pepper strips, and 1/3 of the red pepper strips followed by
- 1/3 of the remaining chopped tomato.
- Make a layer of only 4 tortillas over the toppings, and spread with
- remaining sour cream. Top with shredded chicken, then a second
- 1/3 of both cheeses, red and green bell peppers, chilies, and
- tomatoes. Arrange the final layer using remaining 4 tortillas as a
- base, cheeses, peppers, tomatoes, chilies, and ending with
- shredded cheese on the top. Fold the overhanging edges inward,
- and secure with toothpicks. Brush exposed tortilla surfaces with
- melted butter.
- Bake for 35 to 45 minutes in the preheated oven, or until heated
- through, and cheese is melted and bubbly. Remove toothpicks,
- and let stand for at least 5 minutes before slicing. Spoon picante
- sauce over according to individual tastes
