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Cottage Cheese, Ground Beef, and Sweet Potato Casserole Recipe

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4 from 30 reviews

This Cottage Cheese, Ground Beef and Sweet Potato Casserole is a hearty and wholesome dish that combines seasoned ground beef with tender roasted sweet potatoes, all topped with a creamy cottage cheese béchamel. Perfect as a filling meal on its own, it features a delightful balance of smoky spices and creamy textures, with a nutritious twist from pinto beans and wholesome ingredients. Ideal for family dinners, this casserole offers comfort and robust flavors in every bite.

Ingredients

For the Ground Beef

  • 2 tbsp olive oil or as needed
  • 1 pound (450-500g) lean ground beef
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tsp fajita seasoning or taco seasoning
  • 2 tsp sweet paprika
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper, or more to taste
  • 1 tsp salt
  • ¼ tsp pepper
  • 14 oz (400g) crushed tomatoes (chopped tomatoes)
  • 14 oz (400g) pinto beans, drained and rinsed
  • 1 cup (250ml) beef broth or stock

For the Sweet Potatoes

  • 2 large sweet potatoes
  • A little olive oil

For the Topping

  • 2 cups (420g) cottage cheese, full fat
  • ½ cup (50g) grated parmesan
  • 2 eggs
  • 1 tsp mustard powder or 1 tsp Dijon mustard
  • ¼ tsp salt

Instructions

  1. Prepare the ground beef: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and lean ground beef along with 2 teaspoons fajita or taco seasoning, 2 teaspoons sweet paprika, 1 teaspoon ground cumin, ¼ teaspoon cayenne pepper, 1 teaspoon salt, and ¼ teaspoon black pepper. Brown the beef mixture for about 10 minutes, breaking the beef apart with the back of a spoon to ensure even cooking.
  2. Add remaining ingredients and simmer: Stir in the minced garlic, 14 ounces crushed tomatoes, 14 ounces drained and rinsed pinto beans, and 1 cup beef broth. Bring the mixture to a simmer, reduce the heat to low, and let cook uncovered, stirring occasionally, for about 20 minutes until the mixture thickens and flavors meld.
  3. Prepare the sweet potatoes: While the beef simmers, preheat the oven to 400°F (200°C). Scrub the sweet potatoes and pierce them several times with a knife. Drizzle lightly with olive oil and place on a baking sheet. Roast in the oven or use an air fryer for 20-30 minutes, until a knife pierces easily. Once cool enough to handle, peel off the skin and slice into disks about ¼ inch thick.
  4. Make the cottage cheese béchamel: In a blender or food processor, combine 2 cups full-fat cottage cheese, 2 eggs, ½ cup grated Parmesan, 1 teaspoon mustard powder or Dijon mustard, and ¼ teaspoon salt. Pulse until smooth and creamy to create the béchamel topping.
  5. Assemble the casserole: In a baking dish, spread the cooked ground beef and bean mixture evenly as the base layer. Arrange the sweet potato slices over the beef layer, covering it completely. Pour and spread the blended cottage cheese mixture evenly on top to cover the sweet potato layer.
  6. Bake the casserole: Transfer the assembled casserole to a preheated oven at 350°F (180°C). Bake for 20-30 minutes or until the filling is bubbling and the topping is set and lightly golden.
  7. Cool and serve: Let the casserole cool slightly before serving. This dish is very filling and can be enjoyed as a complete meal. Optionally serve with steamed greens for added freshness and nutrition.

Notes

  • Use lean ground beef to keep the casserole balanced and reduce excess fat.
  • Adjust cayenne pepper to your preferred spice level.
  • Roasting sweet potatoes enhances their natural sweetness and soft texture essential for the casserole.
  • The cottage cheese béchamel can be made smoother by blending until completely creamy.
  • This casserole can be prepared ahead and refrigerated; reheat in the oven until warmed through.
  • For a dairy-free option, substitute cottage cheese with a vegan cheese alternative and omit Parmesan.
  • Adding steamed greens or a fresh salad on the side creates a well-rounded meal.