Description
A delicious, healthy twist on traditional tacos! Sweet potatoes replace tortillas for a fiber-rich, gluten-free meal packed with seasoned ground beef, salsa, and toppings. Perfect for meal prep or an easy weeknight dinner.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 lb lean ground beef (or ground turkey/chicken)
- 1 small white onion, finely chopped
- 4 cloves garlic, minced
- 1 cup chunky salsa
- ½ cup water
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Toppings (Optional):
- 1 cup shredded mozzarella cheese
- 1 avocado, mashed or sliced
- ½ cup diced tomatoes
- ½ cup chopped cilantro
- ¼ cup sour cream or Greek yogurt
- Lime wedges for garnish
Instructions
- Preheat oven to 400°F (200°C). Poke holes in sweet potatoes and bake for 40-45 minutes, or until fork-tender. (For a quicker method, microwave for 10-15 minutes.)
- In a large skillet over medium-high heat, cook ground beef until browned. Add onions and garlic, cooking for 3 minutes.
- Stir in salsa, water, and spices. Simmer for 5-7 minutes until thickened.
- Slice sweet potatoes open and lightly mash the insides. Fill with taco mixture and add desired toppings.
- Serve warm, garnished with cilantro and lime juice.
Notes
- Store leftovers in an airtight container for up to 4 days in the fridge.
- Freeze taco filling separately for up to 3 months for easy meal prep.
- Swap ground beef for black beans or quinoa for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Tex-Mex, Healthy