All of your taco favorites combined into one healthy and comforting beef taco casserole! Made with just 10 simple ingredients, this taco casserole recipe is great for a satisfying meal, meal prep, and is also paleo and Whole30 approved!
Who else is a fan of casserole?!
To be honest, I don’t think I really knew what a casserole was until I really started getting into cooking a handful of years ago! I grew up in the northeast and my mom never really made them growing up.
But I now love them! They make a hearty and cozy meal all packed into one big baking dish. So today I’m taking one of our favorite meals (tacos!) and sharing a paleo and Whole30 approved beef taco casserole!
We love this casserole because:
- it’s made from only 10 simple ingredients
- is a good balance of protein, carbs, and fat for a balanced meal
- makes a decent amount so we usually have leftovers and/or is great for meal prep! You can totally double the recipe if you are feeding a larger family though.
- it’s easy to make
How to make taco casserole
The beauty of casseroles is you literally mix all the ingredients together, place them in a large baking dish, and bake until all the flavors are melded together. It usually has some kind of binding agent to help it hold together. This does just that, and you only need less than 10 simple ingredients!
Beef taco casserole ingredients:
- ground beef – I suggest 93/7 or leaner
- yellow onion
- bell peppers
- kale
- cherry tomatoes
- sweet potato noodles
- taco seasoning
- salsa
- mayo
- salt & pepper
First, preheat the oven to 375 degrees Fahrenheit and grease a large baking dish.
Next, heat up a large saute pan (it needs to be large), add beef and cook for 3-4 minutes until slightly browned. Then add the onion and 1/2 tablespoon taco seasoning and sauté for 2 more minutes.
Next, add peppers, kale, remaining taco seasoning, and salt and pepper and sauté for 3-4 more minutes. Turn off heat and mix in raw sweet potato noodles and cherry tomatoes. Transfer mixture to the baking dish, leaving behind the grease.
In a small bowl, mix together 1 cup salsa and mayo. Pour over sweet potato and beef mixture, evenly distributing. Use a fork to make sure it is evenly spread throughout the casserole. Top the casserole with the remaining 1/4 cup salsa and bake for 35 minutes until firm and crispy on the top.
Let rest for at least 5 minutes to firm up. Top with your favorite toppings and enjoy! I love topping it with avocado, more salsa, cilantro, and hot sauce, but whatever you like will work!
If you find it a little runny (more on that below), you can eat it out of a bowl!
Can I use different meat?
Yes, any meat will really work! You can substitute ground chicken or ground turkey, which will make the recipe lower in fat. I think even shredded chicken will work just fine. This will save you a step as you won’t have to cook shredded chicken beforehand.
Do I have to use sweet potato noodles?
Others have tried this Whole30 casserole and have used diced or shredded sweet potatoes and it works just the same (check out the comments)! If dicing, make sure they are small enough so they cook through in the oven. You can also use already cooked diced sweet potatoes too.
To make it low carb
To make this taco casserole lower-carb and keto-friendly, swap our sweet potato noodles for zucchini noodles. You will have to be mindful of the water they release when cooking though, as it could make the end result a little more watery than with using sweet potato noodles.
You could also try hearts of palm pasta which would work great!
How to meal prep
Ground beef taco casserole is a great dish to prep ahead of time or meal prep for the week! Depending on how much prep you want to do, you can either meal prep it all or just a few components. Here are a few suggestions for prepping and storage:
- partial prep – first make the beef and veggie mixture and store it in the fridge. I would suggest leaving out the cherry tomatoes until you are ready to bake. Next, mix together the mayo and salsa and store it in a glass jar in the fridge. Then, when you are ready to assemble, just put it in a large glass baking dish, mix everything together, and bake.
- full prep – just follow the directions as written. After it bakes and you let it cool, store it in the fridge for a quick meal during the week.
- storage – allow to completely cool and either cover the dish you baked it in with saran wrap or move to a resealable glass dish. To heat it up, pop it back in the oven or in the microwave until warmed through.
How long with it last in the fridge?
Taco casserole will keep for up to 5 days in the fridge in a tightly sealed glass dish.
Can you freeze beef taco casserole?
Yes! Depending on how you want to serve it, you can freeze two different ways:
- Bake the whole casserole per the instructions and allow it to cool completely. Freeze in the same dish you baked it in. You will need to defrost the whole casserole when you are ready to eat, but makes a great option for an easy meal in advance. To reheat, let defrost and bake in the oven until warmed through.
- Bake it and then cut it into serving portions and freeze them individually. To do this, wrap them individually in foil or saran wrap, or you can freeze them in individual glass containers. Then, just defrost each serving in the fridge when you are ready to eat. To reheat, you can either put it in the microwave for a quick option or bake it in the oven until warmed through.
You can freeze it for up to 3 months.
Tips to avoid a runny casserole
A few factors play into how this casserole will turn out. The goal for it is to stay together and not be runny. You will have a little excess liquid, but don’t want too much.
- To avoid a runny beef taco casserole, try to use chunky salsa. If it has too much liquid, it will transfer over when you bake it. If you can only find a more liquid salsa, add more mayo for a binder.
- Make sure you drain all the liquid/fat from the beef before mixing it with the rest of the ingredients. And I mean all of it! I use a slotted spoon and shook it a little when transferring it over.
- Use a leaner cut of ground beef if you can. I like 93/7 for this recipe. Too much fat will cause too much grease when baking.
Substitutions for beef taco casserole
This taco casserole recipe is super customizable. Here are some substitutions you could try:
- beef – you can use any kind of ground meat you like
- sweet potato noodles – zucchini noodles or hearts of palm will work for a lower carb option
- kale – spinach will work instead
- mayo – I haven’t tried it, but I think greek yogurt would work instead. This will up the protein content as well! If using greek yogurt, the recipe will no longer be Whole30 approved or paleo.
- taco seasoning – honestly, to change up the favors, you can use can seasoning you like!
More healthy casserole recipes
- Buffalo Chicken Casserole
- Ground Turkey Spaghetti Squash Casserole (Paleo/Whole30)
- Jalapeno Popper Chicken Casserole
- Chicken Fajita Casserole
- Sweet Potato Breakfast Casserole (Paleo/Whole30)
Beef Taco Casserole (Paleo/Whole30)
Ingredients
- 1 pound ground beef (I like 93/7 or leaner)
- 1 1/2 cup yellow onion, diced (185 grams/about 1/2 large)
- 2 large bell peppers, diced (400 grams/4 cups)
- 3 packed cups kale, roughly chopped (90 grams)
- 4 packed cups raw sweet potato noodles (300 grams)
- 2 cups cherry tomatoes, halved (300 grams)
- 1 1/2 tablespoons taco seasoning (divided)
- 1 1/4 cup salsa, divided
- 1/2 cup mayo
- salt and pepper, to taste
- optional toppings: avocado, cilantro, salsa, hot sauce...
Instructions
- Preheat the oven to 375 degrees Fahrenheit and grease a large baking dish.
- In a large sauté pan (it needs to be large), add beef and cook for 3-4 minutes until slightly browned. Add onion and 1/2 tablespoon taco seasoning and sauté for 2 more minutes. Add peppers, kale, remaining taco seasoning, and salt and pepper and sauté for 3-4 more minutes.
- Turn off heat and mix in raw sweet potato noodles and cherry tomatoes. Transfer mixture to the baking dish, making sure to leave behind the grease (as much as possible).
- In a small bowl, mix together 1 cup salsa and mayo. Pour over sweet potato and beef mixture, evenly distributing. Use a fork to make sure it is evenly spread throughout the casserole.
- Top with the remaining 1/4 cup salsa, evenly distributing over the casserole, and bake for 35 minutes until firm and crispy on the top. Let rest for 5 minutes to firm up some more. Top with your favorite toppings and enjoy!
Nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by The Mindful Hapa
This post may contain affiliate links and I may make a little bit of money if you click on and purchase the products through the links. It doesn’t cost you any extra money. The compensation helps with expenses to keep ETG up and running. I truly appreciate your support!
Gabriella
January 3, 2019 at 1:55 pmKelly!!
1. This looks awesome!
2. I hate HATE to be that person, but I also HATE mayo, is there any other type of binder I could sub in? Maybe arrowroot powder, or almond flour? I’m really sorry I honestly just HATE mayo.
thanks so much for this dope recipe!
Kelly
January 4, 2019 at 6:19 pmHaha!! Thank you! You could maybe try an egg or two mixed with the salsa and some almond or arrowroot flour. The mayo helps it stick together, but the arrowroot might do the same. Let me know if you try it!
Tracy McBee
April 20, 2021 at 12:34 pmLOVED THIS RECIPE and I will say IN MY OPINION (and I feel the same way about mayo) but HONESTLY you don’t taste it all because I think the salsa overcomes that and you are left with this wonderful taste.
Kelly
April 21, 2021 at 2:56 pmHaha, happy to hear that! I really don’t think you notice it either! Thank you for trying it Tracy and glad you enjoyed!
Shaina
April 9, 2019 at 6:37 pmThis is sooooo good! Thanks for the awesome recipe!
Kelly
April 15, 2019 at 9:39 amYou are welcome!!
Amanda Lussiana
January 5, 2019 at 10:46 amDo you think spiralized butternut squash would work? If not I’ll have to break down and sprialize my own potatoes. Can’t find a prepackaged version. This is purely a lazy question 🤣
Kelly
January 7, 2019 at 10:59 amHaha! Yes, that will totally work and will be a great sub!
Amanda
January 9, 2019 at 11:41 amI put in the effort for the sweet potato, used ground turkey and it was bomb! My husband and kids weren’t so sure about all the veggies, but ALL loved it!
Kelly
January 10, 2019 at 4:59 pmHaha yes!!! So glad to hear that! Happy y’all enjoyed!
Michelle
January 7, 2019 at 8:34 pmI made this tonight using butternut squash noodles and it turned out great!!
Kelly
January 8, 2019 at 9:38 amLove that sub! Glad you enjoyed it Michelle!
Lindsay
January 6, 2019 at 9:49 amTried this recipe and I LOVE IT! It’s seriously full of flavor and I for in ALL the veggies I needed! I’m adding it to my rotation! Rated 11/5 – would make again and again and again. 🙂
Kelly
January 8, 2019 at 9:29 amAw yay!! So glad you liked it Lindsay!
Jacqueline
August 31, 2020 at 7:53 pmFull of flavor and so easy to make!
It’s become a regular side dish or main meal in my household.
Kelly
September 4, 2020 at 10:30 amSo happy to hear that Jacqueline! Thank you for the review!
Sabrina
January 7, 2019 at 9:02 pmKelly, this recipe was out of this world! If I’m being honest, I was a little skeptical about the mayo but you don’t even notice it. My husband actually made extra salsa/mayo to top his. Absolutely delicious!!!
Kelly
January 8, 2019 at 9:39 amHaha!! I love when that happens lol! I’m glad y’all liked it – thank you for trying it!!
Sasha
January 7, 2019 at 9:28 pmMade this today and it was delicious! 🤗 Your blog post above with tips and tricks were very helpful! Easy read, easy to follow, delicious result! I’m also stoked for the homemade taco seasoning that was in the recipe and can’t wait to use it in other recipes! 😊
Kelly
January 8, 2019 at 9:39 amYay! So glad you liked it Sasha! And I love having that homemade taco seasoning on hand! Thanks for trying it!
Kathleen Pina
January 11, 2019 at 12:03 pmMade this recipe last night, and loved it. Having the leftovers for lunch today and just as yummy. My husband loved it too, and he’s tough to please!
Kelly
January 14, 2019 at 9:33 amAlways good when the husband approves! So glad you liked it Kathleen and thanks for trying it!
Caitlin Mundy
January 15, 2019 at 3:00 amI’ve now made this recipe a few times, once subbing sweet potato cubes for the spiralized noodles (which works, even though the noodles are much better) and topped with black bean chipotle dip, avocado and extra cilantro. It’s amaxing no matter what, and so simple to follow! I needed a quick easy dinner tonight with some lunch leftovers and it was done in 35 mins. My mom who hates all Mexican food even tasted it, and LOVED it. Great work here Kelly! Keep it up
Kelly
January 16, 2019 at 12:11 pmYay!! So glad to hear that and also glad that Stac liked it (I think that is your mom’s name if I’m remembering haha)! Thanks so much girl!
Shaina
April 9, 2019 at 6:38 pmThis is sooooo good! Thanks for the awesome recipe!
Kelly
April 15, 2019 at 9:39 amGlad you liked it Shaina and thanks for trying!
Dadd
January 16, 2019 at 8:24 amCan’t wait to try it
Kelly
January 16, 2019 at 12:27 pmYou guys will love it! Can use black beans for mom too!
Amanda
January 26, 2019 at 10:36 amThank you so much for this delicious recipe!!
Kelly
January 29, 2019 at 11:51 amSo glad you liked it Amanda, thank you for trying it!!
Anna
January 29, 2019 at 5:14 pm“to be honest, I don’t think I really knew what a casserole was until I really started getting into cooking and was looking at different recipes every day on the computer. My mom never really made them…”
You must not be from the Midwest 😂 I literally just found out this year that not everyone in the US refers to a baking dish as a “casserole dish”.
Great looking recipe, super excited to try it!
Kelly
January 31, 2019 at 7:48 pmHaha yes!! I am from the Northeast lol! I’m a fan of them now though! Hope you enjoy Anna 🙂
Kathy
February 27, 2019 at 11:32 amSeems like a great way to use left over taco meat. Similar but different flavors
Kelly
March 11, 2019 at 10:51 amYes! It would be great with any leftover meat!
Abbie (lifeoffelm.eats)
March 4, 2019 at 11:44 amI made this recipe last night. So easy and super tasty! My husband, who is a VERY picky eater, also ate it and LOVED it! Will definitely make again!
Kelly
March 6, 2019 at 11:16 amYay! So glad to hear that! Love when the husbands approve. Thanks for trying it Abbie!
Amanda Acquino
March 10, 2019 at 8:17 pmThis recipe is BOMB. I am not a vegetable person at all and this is the perfect meal for me! I am going into my 2nd week of Whole30 and I’m excited to have some delicious meals.
Kelly
March 11, 2019 at 7:46 amYay! I try to get in as many veggies as I can in meals and this makes me so happy to hear! Thanks so much for trying it Amanda and good luck on your Whole30!
Leah
March 12, 2019 at 12:07 amHi! I really hate to be that picky person who can’t eat such and such but, I can’t do peppers of any color. I love them but, they don’t love me! Lol! Anyway, I am afraid if I leave them out all together the casserole will be too runny. Any ideas for substitutes? Maybe mushrooms? Thanks in advance!
Kelly
March 12, 2019 at 11:15 amHi Leah! No worries! I would definitely add something in their place. Any veggie would work that you like – carrots, broccoli, cauliflower, zucchini, mushrooms….some of those aren’t your typical taco favors, but I still think it would be good. Hope that helps!
Leah
March 12, 2019 at 1:14 pmGreat suggestions! Thank you!
Kelly
March 13, 2019 at 8:05 pmYou are welcome!
Allie
March 13, 2019 at 4:37 pmThis looks amazing! I’m working on my grocery list for meals I’ll be making next week, and am definitely including this one. I’m generally not a picky eater at all, but I can’t stand kale. Do you have any suggestions for substitutes?
Kelly
March 13, 2019 at 8:08 pmHey Allie! You can substitute any green that you like – spinach, turnips, collards… or you could just leave it out and add a little more of the other veggies if you wanted. I just try to get some green in most meals, so I added it in there. Hope the helps!
Krysta
March 18, 2019 at 3:47 amGreat recipe!!!! Do you think this would freeze well??
Kelly
March 20, 2019 at 11:51 amHi Krysta! Yes, it would freeze great! You can either freeze the whole thing and then defrost and bake again, or freeze individual servings and heat up again. Both ways work! Hope that helps.
Jenna
March 20, 2019 at 8:47 pmThis was DELICIOUS!! I loved it so much and so did the hubby. I added fresh squeezed lime, Greek yogurt, and cilantro. Yum!!
Kelly
March 31, 2019 at 12:36 pmYum! Love those toppings! So glad you guys enjoyed it, thanks for trying it Jenna!
Joanie
March 26, 2019 at 9:13 amDo you boil the noodles first, or add them dry?
I’ve seen recipes that do it both ways.
Kelly
March 31, 2019 at 12:39 pmHi Joanie! You add the noodles to the pan and mix them with the other ingredients. They will bake in the oven. Hope that helps!
Megan
August 19, 2019 at 6:35 pmWish that was written into the recipe
Kelly
September 3, 2019 at 12:09 pmHi Megan! I will always say if something is cooked. Since it doesn’t specify, they are raw. I can update the recipe though to make it more clear.
Caitlynn
April 2, 2019 at 7:22 pmThe flavor combo is awesome! Also, you can’t even tell there’s kale in here. Seems like a winner for picky vegetable eaters.
Kelly
April 15, 2019 at 9:34 amSo glad you liked it Caitlynn! And I’m all about trying to sneak in the veggies. Thanks for trying!
Lindsay Himelright
August 5, 2019 at 5:26 pmWhoa! I made this last night to have for dinner tonight, and it was the most delicious #whole30 meal I’ve eaten! It’s extremely flavorful with just the right amount of kick at the end. My husband loved it too!
Thank you @eatthegains for creating this masterpiece! Delish!
Kelly
August 16, 2019 at 4:11 pmSo happy you loved it Lindsay!! And I always love it when the guys can get on board too! Thank you for trying it and I’m glad you enjoyed!
Allyson Morris
August 12, 2019 at 10:28 pmThis recipe is absolutely delicious!! I have made it several times & it is always a family hit! Thank you for sharing your delicious creations ❤️
Kelly
August 16, 2019 at 4:15 pmSo glad to hear it Allyson! Thank you for trying it!!
Marissa B
August 21, 2019 at 6:59 pmThis recipe is so good! It made a huge casserole! I cut individual portions and froze them because this casserole is just too good to waste. It is so easy to prepare, and it has great flavor. It wasn’t runny at all. I will definitely be making this again!
Kelly
September 3, 2019 at 12:13 pmSo happy to hear that Marissa!! Love that you froze some for later too. Thank you for trying it and glad you enjoyed!
Steffi G
August 26, 2019 at 11:28 amThis is awesome! I usually hate meal prep because I can’t eat the same dish more than two days in a row. With this recipe, I tripled the amounts and ate it for lunch and dinner until it was finished. It is so damn good!
Kelly
September 3, 2019 at 12:17 pmAw yeah, that makes me so happy! I agree, I get tired of eating the same thing. I’m so happy you liked it – thanks for trying it Steffi!
Maria
September 16, 2019 at 8:35 amStumbled across this on Pinterest and it has easily become one of my favorite meals!!! I’ve made it for new mamas and friends and it becomes one of their go-to’s as well. My toddler approves too, which is always a win! I recommend prepping the veggies in advanced so it’s less time in the kitchen all at once.
Kelly
September 19, 2019 at 2:30 pmI love hearing that! And just a good tip! So glad it’s been a hit and thank you for trying it Maria!
Karissa Hall
December 13, 2019 at 3:57 pmCould cauliflower rice be used as a substitute to the noodles?
Kelly
December 18, 2019 at 4:14 pmHi Karissa! I think so, but I’m not sure how much you would need. You could also sub a different kind of noodle if needed. Let me know if you try it!
Jenna
January 6, 2020 at 12:27 pmI have made this recipe over and over and over because it it that good!! I even got my mom hooked on the recipe! I slightly altered it to fit with what was in my fridge and my favorite is adding in some zoodles (cooked first and drained well) and using chipotle lime mayo. I always make this during a whole30 and make is frequently when not doing W30!! Thanks for the flavorful meal!
Kelly
January 9, 2020 at 9:54 pmOMG chipotle lime mayo!? That sounds so good! Love that you add veggies and make it your own too! So glad you like it Jenna!
Molly
January 12, 2020 at 10:53 amWhat type of salsa did you use?
Kelly
January 12, 2020 at 3:35 pmHey Molly, I don’t recall off the top of my head, but any kind you like should work. Just make sure it is Whole30 compliant if you are on the Whole30.
Amber Orman Pugh
March 4, 2020 at 11:13 amSo yummy! I can do much cheese/ dairy due to a milk allergy- this recipe doesn’t even need it!
Kelly
March 5, 2020 at 10:48 amYay, so glad you like it Amber! Thanks for trying it!
Jo
March 10, 2020 at 12:57 amThis recipe is very simple but so tasty. My family couldn’t stop commenting about how delicious it was. I made my own sweet potato noodles as pre-packaged noodles aren’t something I can get in my town but they’re simple enough to make with a vegetable spiralizer. I also used a homemade Whole30 compliant tomato sauce instead of salsa as I had some in the fridge to use up. But other than that, I stuck to the recipe. It’s a recipe that is going into our family recipe folder so we can make it again.
Kelly
March 23, 2020 at 11:24 amAw yay, I love hearing the whole family loved it! Love that you made it work for you too. Glad you guys enjoyed it and thank you for trying it!
Julie Kemp
April 18, 2020 at 9:54 amOBSESSED. So easy and my husband loved it. Our grocery was out of SP noodles so we subbed in carrot noodles, which worked great. We will prob add this to our weekly rotation of recipes 😅 was also amazing as leftovers!!
Kelly
April 19, 2020 at 6:02 pmLove the carrot noodle sub! So glad you everyone liked it Julie and thanks for trying!!
Allie
April 20, 2020 at 2:41 pmThis sounded amazing, but I was surprised to learn it was even better than it sounded, Ive already recommended to all my friends. We had ours with tostitos for a little added crunch. As an added bonus, my genius husband added a fried egg and salsa one morning and it was all of a sudden a delicious breakfast taco bowl. We WILL be making this again!
Kelly
April 27, 2020 at 10:10 amHaha yay! Love the addition of Tostitos to it and a fried egg!! So glad you guys liked it and thanks for trying!
Melissa Acker
May 18, 2020 at 4:20 pmNot entirely sure how this recipe doesn’t have a full five stars from everyone. My hobby is making meals from food bloggers who dedicate their lives to creating awesome recipes and this one hands down takes the cake for best recipe I have ever made! It’s creative, it’s insanely easy to make, so nourishing and the best part, my boyfriend loves it just as much as I do! This is a staple in our household and we can’t thank you enough for sharing your genius with us! I can tell you right now we wouldn’t be so well fed without you!
Kelly
May 27, 2020 at 10:56 amWell this is the best comment ever! Thank you so much Melissa and I’m so glad you enjoyed it! THANK YOU for trying it!
Stephanie
May 24, 2020 at 2:13 pmThis recipe was SO good, and even hubby approved 🙂 I was a little worried that the mayo would taste a little funky but it wasn’t even noticeable. Just the perfect amount of creaminess!
Kelly
May 27, 2020 at 1:22 pmSo glad you both enjoyed! Thanks for trying it Stephanie!
Amanda
May 25, 2020 at 2:29 pmI love this recipe but just found out I am allergic to egg. Do you have a substitute for mayo?
Kelly
May 27, 2020 at 1:24 pmI would look for an egg free mayo – I know they make that! If not, you can maybe try coconut cream instead. I haven’t tried it so not sure how it would work, but it might!
Gillian Klein
August 6, 2020 at 8:57 pmLove this recipe! I’ve made it multiple times and I love having the taco seasoning on hand already, it makes it super quick!
Kelly
August 17, 2020 at 10:01 amSo glad to hear that Gillian! Glad you like it and I love having the homemade seasoning on hand too!
Grace
August 10, 2020 at 8:54 pmI’ve made this recipe several times and it’s always delicious!! I’m lazy and can’t find pre-made spiraled sweet potatoes so I shred them in the food processor and it still turns out amazing! Thanks for sharing this recipe!
Kelly
August 17, 2020 at 9:55 amI love that idea of shredding in the food processor! So glad you like it Grace and thanks for trying!!
Emilee
January 6, 2021 at 3:53 pmMy whole family LOVES this meal! So easy to make & so, so good!!
Kelly
January 8, 2021 at 5:07 pmSo glad to hear it Emilee!! Thanks for trying it!
Nancy
September 28, 2021 at 9:24 pmWinner in our house! Very good!
Kelly
October 5, 2021 at 12:04 pmHappy to hear that! Thank you for trying it Nancy!
Casey Colodny
September 29, 2021 at 9:33 amTalk about a tasty meal prep! Shared with my husbands co-workers and they were begging us for the recipe after the first bite!
Kelly
October 5, 2021 at 12:04 pmSo glad everyone liked it Casey!
Dana DaCunha
September 30, 2021 at 4:53 pmThis is not the first recipe I have made by @eatthegains, and WOW! Packed with flavor, nutrition and a slight kick of spice. I was at the far end of the market when I realized I didn’t pick up a pack of sweet potato spirals. I remembered having two at home, but no spiralizer. Not to worry though…I just chopped up two medium sweet potatoes (1/2″ cubes) and added them to the meat with the onions. They ended up perfect. A definite “keeper” at this house!
Kelly
October 5, 2021 at 12:03 pmSo happy to hear you liked it Dana! And glad to hear the chopped sweet potatoes worked the same – appreciate you sharing that for others too. Thank you for trying it!