Cheesy Southwestern Four-Potato and Veggie Casserole | We Eatt

Ingredients

• 2 large red potatoes, skin on and cubed
• 2 large Yukon Gold potatoes, skin on and cubed
• 1 large russet potato, peeled and cubed
• 1 large sweet potato, peeled and cubed
• Olive oil
• Salt
• Black pepper
• 1 extra-large red onion, quartered and sliced
• 1 pound lean ground beef or turkey (optional)
• 1 (28 oz) can organic, fire-roasted diced tomatoes, drained of their juices
• 1 dry pint cherry tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can yellow corn, drained
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 3 cups shredded Cheddar and jack cheese blend
• 2 tablespoons green onion
• 1 tablespoon chopped fresh cilantro