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

Buttermilk Fried Chicken

Ingredients 3.3lb / 1.5kg Chicken divided (see notes) 3-4 cups / 750ml - 1litre Vegetable Oil, or as needed for deep frying (see notes) Wet Mix 2 cups / 500ml Buttermilk 1 tsp each: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt Dry Mix 2.5 cups / 375g Plain Flour 1 tbsp Paprika 2 tsp each: Oregano, Baking Powder 1.5 tsp Salt, plus extra to sprinkle at the end 1 tsp each: Onion Powder, Garlic Powder, Cayenne Pepper 1/2 tsp Black Pepper Instructions : In a bowl, combine the wet mix with your chicken, ensuring it's fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp. Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a bowl. Dip a piece of your chicken into the mix and fully coat. Really make sure you get the mix in every part of the chicken. ...
Post a Comment
Read more

Roasted Brussels Sprouts

Ingredients 16 oz. Brussels sprouts 3 Tbsp olive or avocado oil 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 3 garlic cloves minced 1/4 cup grated Parmesan cheese 1/4 cup Italian seasoned breadcrumbs Instructions Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. Trim ends of Brussels sprouts. Wash and dry with paper towel. Place Brussels sprouts in a medium mixing bowl. Add oil and garlic. Season with salt and pepper. Toss gently to coat. Add Parmesan cheese and breadcrumbs to Brussels sprouts and gently stir. Place all Brussels sprouts on prepared baking sheet. Spread evenly into one layer. Bake on center rack in preheated oven for 25 to 30 minutes OR until the vegetables are golden brown. Recipes Source :  Click Here
Post a Comment
Read more

Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake yield : 12 MINI CHEESECAKES prep time : 10 MINUTE Scook time : 20 MINUTE Scooling time : 4 HOURS total time: 4 HOURS 30 MINUTES #keto Pumpkin Cheesecake bites Ingredients 16 ounces cream cheese, room temperature 2 large eggs, room temperature 1/2 cup pumpkin puree 1/2 cup sweetener, such as monkfruit 1 tablespoon pumpkin pie spice 1 teaspoon vanilla 1/8 teaspoon salt Instructions Preheat oven to 350 degrees. Line a 12 cup standard muffin tin with paper liners. Beat together the cream cheese and eggs until smooth and creamy. Add the pumpkin, sweetener, pumpkin pie spice, and vanilla to the cream cheese mixture and mix until smooth and creamy. Do not overmix. Pour the batter evenly between the 12 muffin wells. Bake for 20 minutes or until just slightly jiggly in the center. Cool completely on the counter before transferring to the refrigerator to finish cooling. Recipes Source :  Click Here
Post a Comment
Read more