Skip to main content

Taco Stuffed Sweet Potatoes

Ingredients

  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 1 cup chunky salsa
  • 1/4-1/2 cup water
  • 4 medium sweet potatoes, about 12-14 ounces each

Toppings (optional):

  • shredded Mexican blend cheese
  • diced tomato
  • diced avocado or guacamole
  • sour cream


Instructions

  1. Brown ground beef, chopped onion, and garlic in a large skillet over medium high heat. Drain grease and add the taco seasoning and salsa. 
  2. Reduce heat to medium low and cook for about 5 more minutes until mixture has thickened and is heated through. Add up to 1/2 cup of water to achieve desired consistency.
  3. While the meat is cooking, poke holes all over the sweet potatoes and cook in the microwave for 8-10 minutes on high, turning sweet potatoes over once halfway through. If potatoes aren't soft enough, continue cooking 1-3 minutes more. I usually cook two potatoes at one time, but if your microwave allows, you could cook all four at once. Allow sweet potatoes to cool slightly, then slice them lengthwise and fluff the insides with a fork.
  4. Spoon the cooked taco meat over the sweet potatoes and add desired toppings such as shredded cheese, diced tomato, avocado, guacamole, or sour cream. Enjoy!

Recipes Source : Click Here


Labels:

Comments

Post a Comment

Popular posts from this blog

Oven Baked Chicken Parmesan

Ingredients 2 tablespoons olive oil 2 chicken breasts About 1 pound of chicken total 1 egg 1 cup panko bread crumbs 1/2 cup parmesan cheese fresh grated 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 cup marinara sauce 1 ½ cups shredded mozzarella 2 tablespoon minced parsley optional, for garnish Instructions Line a baking sheet with foil, brush foil with olive oil.  Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F. Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces. After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a  meat pounder or a rolling pin. You can also place the chicken breasts between two laye...
Post a Comment
Read more

Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes. Remove the skill...
Post a Comment
Read more

Our Favorite Lemon Herb Couscous Salad

Our Favorite Lemon Herb Couscous Salad PREP 10 mins COOK 10mins TOTAL 20mins #Clean Lunches ingredients 1 1/2 cups dried Israeli couscous, also called pearl couscous Salt and fresh ground black pepper 1/4 cup extra-virgin olive oil 1 teaspoon Dijon mustard 1/2 teaspoon honey 1 teaspoon finely grated lemon zest 2 to 4 tablespoons fresh squeezed lemon juice, depending on taste 1 medium English cucumber, diced 1 large tomato, diced 1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint 1/4 cup chopped walnuts, toasted 1/4 cup raisins, we love golden raisins DIRECTIONS Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain. While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well. Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for ...
Post a Comment
Read more