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

Banana Chocolate Chip Baked Oatmeal Cups

Banana Chocolate Chip  Baked  Oatmeal Cups These Banana Chocolate Chip Baked Oatmeal Cups are an easy, healthy breakfast (yes, you can swap the chocolate for blueberries if you want!) that is make ahead, freezer friendly, and packed with protein and fiber. #healthy breakfast oatmeal muffins Ingredients 4 overripe bananas, mashed 2 large eggs 2 cups low fat milk ½ cup packed brown sugar 1½ teaspoons baking powder 1 teaspoon vanilla extract 2 teaspoons cinnamon 4 cups large flake oats 1 cup chocolate chips Instructions Preheat oven to 350 degrees and spray or line 2 muffin pans with liners — I highly recommend using silicone muffin cups as they come out so easily! (see a link above) In a large bowl, combine bananas, eggs, milk and brown sugar with a whisk until smooth. Add baking powder, vanilla, and cinnamon and whisk until smooth. Stir in oats and chocolate chips. Fill muffin cups ¾ full (try to make sure you have the same amou...
Post a Comment
Read more

ROAST SQUASH AND FETA COUSCOUS

INGREDIENTS 15ml Olive oil  500g Butternut Squash  1 Red onion 2 Garlic cloves  50g Feta cheese  20g Pine nuts  Basil - small bunch 100g couscous sachet  INSTRUCTIONS Heat the oven to 200C Peel and chop the squash and onion into bitesized pieces. Put the butternut squash, onion and garlic cloves into the roasting tin - drizzle over the olive oil and season with sea salt and blak pepper. Roast in the oven for around 25 minutes or until everything is tender. Prepare the couscous as per the packet instructions. Once the butternut squash is ready - remove the garlic cloves and squeeze them from the skins. Stir the garlic back into the roast vegetables. Lightly toast the pine nuts in a dry frying pan until light brown. Mix the roast butternut squash, couscous, pine nuts, feta and torn basil leaves together. Divide between bowls and eat. Recipes Source :  Click Here
Post a Comment
Read more

Honey Balsamic Chicken Recipe

Ingredients 1 lb. chicken breasts ½ cup balsamic vinegar ¼ cup chicken broth 2 Tbsp. honey 2 cloves garlic crushed ½ tsp. salt to taste ¼ tsp. black pepper 1 tsp. rosemary fresh, finely chopped 1 Tbsp. olive oil Instructions Pound chicken breasts to 1-inch thick and cut into 4-ounce portions. In a medium-sized bowl whisk together vinegar, broth, honey, garlic, salt, pepper, and rosemary. Reserve ½ cup of marinade and add remaining ~¼ cup to a 1-gallon ziplock bag with the chicken breasts. Marinade chicken for 15-30 minutes. In a large cast-iron skillet over medium-high heat add oil and chicken, letting excess marinade drip off of chicken before adding to the skillet. Cook for 3-4 minutes per side, or until chicken is cooked through and internal temperature reaches 165 degrees. (Check with a meat thermometer.) Meanwhile, in a separate, small saucepan or skillet add remaining balsamic marinade and bring to a boil. Boil for 1 minute and then reduce heat to simmer. Let balsamic vinegar mix...
Post a Comment
Read more