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1
Preheat oven to 375 degrees F. Lightly spray a 9 x 13 baking dish with nonstick spray and set aside.
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2
Peel and spiralize sweet potatoes, chopping just a bit to shorten very long strands.
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3
If you dont have a spiralizer, just dice the sweet potato into small cubes.
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4
Set aside.
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5
In an extra-large skillet over medium to medium-high heat, brown beef with onion, breaking up any large chunks and stirring occasionally.
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6
When the pink color is almost gone from the beef, stir in garlic and cook for another 2 minutes.
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7
Stir in red pepper, corn, and sweet potato.
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8
Then add the beans, tomatoes, salsa, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper, folding to combine.
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9
Turn heat down just a bit to medium and cook for about 15 minutes, stirring a few times.
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10
If you are using diced sweet potatoes rather than spiralized, you will need to cook this a bit longer.
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11
Just make sure that the sweet potato has softened.
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12
Spread 2 cups of the beef mixture into the bottom of the prepared baking dish.
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13
Layer tortilla chips on top, slightly overlapping the chips.
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14
Drop half of the remaining beef mixture by spoonfuls over the chips, and then spread it out into an even layer.
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15
Sprinkle half the Mexican cheese and half the pepper jack cheese over the beef mixture.
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16
Top with another layer of tortilla chips, followed by the remaining beef mixture and then the cheeses.
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17
Cover pan loosely with foil (so the foil doesnt touch the cheese) and cook for about 30 minutes, or until cheese is melted and the casserole is heated throughout.
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18
Remove foil, place pan under broiler, and broil until cheese is browned to your liking.
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19
Remove from oven and top with optional green onion and/or cilantro.
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20
Serve immediately with optional sour cream, guacamole, and/or salsa on the side.
