Ingredients
1 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 packet taco seasoning
1 cup chunky salsa *
1/4-1/2 cup water
4 medium sweet potatoes, about 12-14 ounces each
Toppings
Shredded Mexican blend cheese
diced tomato
diced avocado or guacamole
sour cream
Pico de gallo recipe below (not the same as salsa)
Instructions
Brown ground beef, chopped onion, and garlic in a large skillet over medium high heat. Drain grease and add the taco seasoning and salsa.
Reduce heat to medium low and cook for about 5 more minutes until mixture has thickened and is heated through. Add up to 1/2 cup of water to achieve desired consistency.
While the meat is cooking, poke holes all over the sweet potatoes and cook in the microwave for 8-10 minutes on high, turning sweet potatoes over once halfway through. If potatoes aren’t soft enough, continue cooking 1-3 minutes more. I usually cook two potatoes at one time, but if your microwave allows, you could cook all four at once. Allow sweet potatoes to cool slightly, then slice them lengthwise and fluff the insides with a fork.
Spoon the cooked taco meat over the sweet potatoes and add desired toppings such as shredded cheese, diced tomato, avocado, guacamole, or sour cream and Pico De gallo
Pico De Gallo
Ingredients
Servings: 6 as an appetizer
1 lb tomatoes, (3-4 medium), diced
1/2 medium onion, (1 cup chopped)
1 jalapeno pepper, seeded and finely minced (optional)
1/2 cup cilantro, chopped
2 Tbsp lime juice from 1 lime
1/2 tsp salt or to taste
1/8 tsp black pepper
Instructions
In a medium bowl, diced tomatoes, onion, jalapeno pepper and chopped cilantro.
Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Enjoy right away or cover and refrigerate overnight.
*Pico de Gallo is usually made with a set list of fresh ingredients, such as tomatoes, onions, cilantro, lime juice, and salt.
Salsa can be made with more ingredients, including roasted charred tomatoes, and can have many variations.
