Taco Potatoes Done Easy (Print Version)
# Ingredients:
→ Core Ingredients
01 -
14.5 oz can of fire roasted diced tomatoes, undrained
02 -
½ diced white onion
03 -
Two minced garlic cloves
04 -
1 pound of ground beef
→ Spices
05 -
1 tsp ground cumin
06 -
1½ tsp chili powder
07 -
½ tsp powdered garlic
08 -
1 tsp paprika
09 -
½ tsp powdered onion
10 -
½ tsp salt
11 -
½ tsp black pepper
→ Other Ingredients
12 -
2 medium-sized sweet potatoes
13 -
Cooking olive oil
14 -
Taco extras like pico de gallo, sour cream, guacamole, shredded cheddar
# Instructions:
01 -
Adjust your oven to 220°C (425°F) and lay parchment paper on a baking tray. Scrub the sweet potatoes clean, then dry them. Use a fork to poke light holes all over. Coat in olive oil, sprinkle with a pinch of salt and pepper, and set them on the tray. Pop them in the oven for 40-45 minutes or until the centers are soft when poked lightly.
02 -
Start by warming some olive oil in a big skillet on medium-high. Toss in the minced garlic and chopped onions, stirring until they soften. Crumble in the ground beef along with the seasonings, cooking until no pink is left, about 3-4 minutes. Mix in the canned fire roasted diced tomatoes without draining, and keep stirring as it cooks down and thickens, about 5-7 minutes.
03 -
Split each baked sweet potato lengthwise. Using a fork, fluff the inside to create a nice base. Spoon your cooked beef mixture into the potato halves or leave it on the side if you prefer.
04 -
Pile on your favorite taco toppings like guacamole, pico de gallo, shredded cheddar, or a dollop of sour cream, then dig in!