Ingredients
The following ingredients have 4 Servings
- 4 medium sweet potatoes
- olive oil
- salt and pepper
- 1 small onion, chopped (1/2 cup chopped)
- 3 garlic cloves, minced
- 1 pound ground beef
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1 1/2 teaspoons ground chipotle (or to taste)
- 1 teaspoon ground coriander
- 1 teaspoon dried or 1/2 teaspoon ground oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne
- 1 teaspoon cider vinegar
- shredded Mexican blend cheese
- sour cream
- avocado
- sliced green onion, for garnish
Instruction
- Preheat oven to 400 degrees F. Poke sweet potatoes all over with a fork. Rub with olive oil and sprinkle with salt and pepper. Arrange on a foil lined baking sheet and bake for 40 to 50 minutes or until fork tender.Meanwhile, heat 1 tablespoon olive oil in a large skillet set over medium heat. Add onion and cook until softened and translucent, 3 to 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Add beef and cook, breaking up any large pieces with the back of a spoon, for about 5 minutes or until just cooked through. Add chicken broth, tomato paste, sugar, salt, and spices and cook until liquid is thickened and saucy and meat is completely coated. Depending on how fatty your beef is, you may want to add more/less chicken broth to acheive a nice saucy consistency. Stir in vinegar.To serve, cut a slit down the center of sweet potatoes and gently pull open. Fill with taco filling, then top with a sprinkle of grated cheese, avocado, sour cream and green onion.
