This cheesy paprika garden casserole recipe has the textures of a classic potato casserole but has a much more sophisticated flavor due to the addition of smoked paprika.
- 3 medium all-purpose potatoes, or about 1 lb. potatoes of choice, peeled and cut into 1/2 to 1 inch pieces
- 3 medium sweet potatoes, (about 1 lb.) peeled and cut into 1/2 to 1 inch pieces
- 4 cups loosely packed fresh spinach leaves, well rinsed if freshly picked
- 1 lb ground beef
- 1 medium onion, chopped
- 1 3/4 teaspoons salt, divided
- 2 cups (16 oz) sour cream
- 8 oz cream cheese, softened
- 3 cloves garlic, minced
- 1 egg
- 2 teaspoons paprika, preferably smoked paprika
- 1/4 chipotle chile pepper, or additional paprika
- 1/2 teaspoon black pepper
- 2 2/3 cups shredded Cheddar or Colby Jack cheese, divided
- 4 to 5 slices bacon, fried till crisp and crumbled
- Begin by placing both kinds of chopped potatoes in a pot and covering with water. Bring to a boil. Reduce heat and simmer until potatoes are just tender but still firm. Remove from heat and drain. Set aside.
- In a saucepan bring 1/4 cup water to a boil. Add the spinach leaves and stir, just until the leaves have wilted. Drain the water and set the spinach aside.
- Brown the ground beef in a skillet with the onion and one teaspoon salt. Set aside.
- In a medium sized mixing bowl combine the sour cream, cream cheese, garlic, one egg, pepper, paprika, chipotle powder, and 3/4 teaspoon salt. Stir to combine, making sure the cream cheese is well incorporated. Stir in two cups cheese and the bacon crumbles.
- In a large mixing bowl combine the boiled potatoes, spinach, ground beef, and sour cream mixture.
- Spoon into a greased 9×13 inch baking pan. Sprinkle with remaining 2/3 cup shredded cheese.
- Bake at 350 degrees for 35-45 minutes, or until hot and bubbly, and the cheese has developed some brown spots.