Taco-Stuffed Sweet Potatoes
Date: Aug. 20th, 2019 - 1:00 PM
Ingredients
2 sweet potatoes, about 1 pound each
1 tablespoon avocado oil
1 pound lean ground beef
1 tablespoon chili powder
1 tablespoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground chipotle
¼ teaspoon salt
¼ cup water
2 tablespoons tomato paste
1 cup shredded Mexican cheese blend, divided
1 cup shredded romaine lettuce
4 tablespoons pico de gallo
Preparation
- Poke sweet potatoes all over with a fork. Microwave on High until soft, 10 to 12 minutes.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add beef, chili powder, cumin, garlic powder, onion powder, chipotle and salt; cook, breaking the beef up into small pieces with a wooden spoon, until browned and no longer pink, 4 to 6 minutes. Whisk water and tomato paste in a measuring cup; add to the pan and stir to coat the mixture. Stir in ½ cup cheese.
- Halve the sweet potatoes and mash the flesh a bit with a fork. Top each half with ½ cup of the beef mixture, 2 tablespoons cheese, ¼ cup lettuce and 1 tablespoon pico de gallo.
