Taco Stuffed Sweet Potato

This husband & kid-approved dinner recipe is almost as easy as making tacos in a traditional tortilla shell. With a sweet potato as the “shell,” tacos are a knife-and-fork or spoon friendly there’s a small sacrifice in crunch, but you get to keep the flavor without the mess factor.

And speaking of the toppings, none of these are really set in stone, so if there’s something else you like (or something you really hate), add or remove exactly to your taste. The only thing missing to make this a full meal is a vegetable. I used 1 cup of shredded lettuce. So with tomatoes, peppers, onions & lettuce you are sneaking in some veggies.

Serves 5 Prep 15 minutes Bake potatoes at 375 for 45 minutes Ingredients:

• 1 lb ground lean beef

• 5 sweet potatoes

• 1/2 sweet onion, diced

• 1 tomato, diced or 1 can of no salt added diced tomatoes

• 1 green pepper diced

• 5 cups of fresh lettuce, shredded

• ½ cup chopped green onions

• Shredded mexican cheese

• 1 spoonful of black beans (low sodium or no salt added)

Ingredients for the taco seasoning:

• 1 tbsp. chili powder

• 1 tsp. ground cumin

• ½ tsp. paprika

• ½ tsp. dried oregano

• ½ tsp. garlic powder

• Sea salt and freshly ground black pepper

• Topping: Plain Greek Yogurt

Dice all veggies. Cook onions & peppers for 4 minutes with a little bit of coconut oil, then set aside. Cook beef until no longer pink and then add 1/4 cup of water with seasoning. After potatoes are cooked, cut them open and fill with all the toppings above 21 day fix approved 1 yellow, 1 red, 1 green