Beef Taco Stuffed Sweet Potatoes

• 4 medium sweet potatoes
• 1 pound ground beef
• 1 packet taco seasoning
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 tablespoon olive oil
• Optional: sour cream, sliced avocado, green onions

Steps

1. 1 Preheat oven to 400°F.
2. 2 Prick sweet potatoes with a fork and bake for 40 minutes or until tender.
3. 3 While potatoes bake, heat olive oil in a skillet over medium heat.
4. 4 Add ground beef and cook until browned, breaking it up with a spoon.
5. 5 Stir in taco seasoning according to package instructions.
6. 6 Halve sweet potatoes and fluff flesh with a fork.
7. 7 Spoon beef mixture into potato halves.
8. 8 Top with cheese, diced tomatoes, and cilantro.
9. 9 Serve immediately with optional toppings.

Equipment

• Oven
• Baking sheet
• Fork
• Skillet

Variations

• Add black beans or corn to the beef mixture for a heartier filling.
• Use ground turkey or chicken for a leaner option.

Substitutions

• Substitute Greek yogurt for sour cream for a lighter option.
• Use fresh salsa in place of diced tomatoes for a zesty kick.

Pairings

• Mexican rice
• Guacamole
• Fresh cilantro lime slaw

Nutrition

Tips

• For extra flavor, toast taco seasoning in the skillet before adding to beef.
• Use a mix of cheeses for added complexity.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a microwave or oven until warmed through.

Freezing: Freeze stuffed potatoes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of black beans or a fresh green salad.
• Pair with your favorite Mexican rice for a complete meal.

FAQ