Creamy Protein Fluff Dessert (Print Version)
# Ingredients:
→ For the Sweet Potatoes
01 -
2 sweet potatoes
02 -
Olive oil for coating
03 -
Salt and pepper as needed
→ For the Taco Filling
04 -
1 pound ground beef
05 -
½ white onion, diced
06 -
2 garlic cloves, crushed
07 -
14.5 oz canned fire roasted diced tomatoes, with juice
08 -
1 tablespoon chili powder
09 -
1 teaspoon cumin
10 -
1 teaspoon paprika
11 -
½ teaspoon garlic powder
12 -
½ teaspoon onion powder
13 -
½ teaspoon salt
14 -
½ teaspoon black pepper
→ Optional Toppings
15 -
Guacamole
16 -
Shredded cheddar cheese
17 -
Pico de gallo
18 -
Sour cream
# Instructions:
01 -
Turn your oven to 425°F. Put parchment on a baking pan. Clean and dry the potatoes well. Poke some holes, rub them with oil, then sprinkle salt and pepper.
02 -
Pop sweet potatoes in the oven for about 40-45 minutes until they're soft when you poke them.
03 -
Pour some olive oil in a pan on medium-high. Throw in garlic and onions, cooking until they're soft.
04 -
Toss in ground beef and all the seasonings, cook for 3-4 minutes until no pink shows. Add the tomatoes and let it bubble for 5-7 minutes until less watery.
05 -
Cut the potatoes down the middle, fluff up the insides with a fork. Spoon the taco meat in and add whatever toppings you like.
# Notes:
01 -
You can eat the potatoes whole or cut them in half
02 -
Add whatever taco toppings you enjoy
03 -
They're a fun switch from normal tacos