These Taco Stuffed Sweet Potatoes will take your taco night to another and sound level! Nutritious yams are loaded up with your #1 taco fixings and prepared in less than 20 minutes. The ideal snappy and sound supper!
I love plans where you will “stuff” something. Mushrooms, chime peppers, pasta, and particularly yams, simply make such scrumptious vessels for a wide range of tasty contributions.
Furthermore, making pretty much anything into a taco, my #1 food, is a genuine enthusiasm of mine. On the off chance that you’re a taco darling as well, you will cherish this formula!
Eating all the more yams is an incredible method to add some additional nourishment into your eating routine. They are modest, promptly accessible all year, simple to get ready, and stuffed with medical advantages.
Taco Stuffed Sweet PotatoesCourse: MainCuisine: American, Mexican
4 medium sweet potatoes, about 12-14 ounces each
1/4-1/2 cup water
1 cup chunky salsa
1 packet taco seasoning
2 cloves garlic, minced
1 medium onion, chopped
1 pound lean ground beef
- Toppings (optional):
diced avocado or guacamole
shredded Mexican blend cheese
- Brown ground beef, chopped onion, and garlic in a large skillet over medium high heat. Drain grease and add the taco seasoning and salsa.
- 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.
- 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.
- 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!