Taco Stuffed Sweet POtatoes

PALEO FOODS

Ingredients

2-4 medium sweet potatoes

1 tbsp of avocado oil

1/2 of a yellow onion, diced

2 cloves of garlic, minced

1 lb grass-fed and grass-finished ground beef (or organic ground turkey)

1./2 tsp of salt

1/2 a packet of Siete Foods Mild Taco Seasoning (or taco seasoning of choice)

1/2 cup of canned diced tomatoes

1/4 cup of water

Queso of choice (I use the dairy-free Siete Nacho Cashew Queso)

Arugula

Garlic Sauce, sour cream

Pumpkin seeds

Red cabbage, sliced

Avocado, diced

Directions

Potatoes: First, preheat the oven to 375F. Scrub the skins of your sweet potatoes then cute deep slits in each one with a small knife. Place them on a pan or in a baking dish and cook for 30-45 minutes.

Taco Meat: In a medium pan on medium heat add your oil and onions and cook for 5 minutes, then add in the garlic and cook for about 3 minutes. Then break up the ground beef and add it to the pan, cook each clump on its side for about 3 minutes then give it a flip and cook for another 3 minutes, then you should be able to start breaking up the meat with a wooden spatula. Once the meat is mostly cooked, add in your salt and taco seasoning and let everything get friendly in the pan for about 3 minutes. Next, add in the diced tomatoes and the water. Everything should be at a gentle simmer. Cook at a gentle simmer for 10 minutes, evaporating most of the water (but be careful, do not have the heat up too high here, you do not want to overcook your meat). After 10 minutes, remove from the heat.

Assembling everything: Once your sweet potatoes are fork-tender, take them out of the oven and allow them to cool for a quick 5 minutes. Then slice each sweet potato lengthwise and mash the insides with a fork. Then add on your toppings, df queso, greens, taco meat, garlic sauce, pumpkin seeds, avocado all the works. Serve it up & ENJOY xx