First, the confession: I can’t take a picture of a potato and make it look appealing. So, I apologize in advance for the pictures of my taco sweet potatoes. I promise they are delicious, no matter how terrifying the pictures appear.
Now that the confession is out of the way, let’s talk potato! This is one of my very favorite things to eat the the whole world. You make a yummy and versatile taco filling, spoon it over a cooked sweet potato, and then top it with all your favorite taco fixings: shredded cheese, tomato, red onion, avocado, sour cream, jalapenos…you name it. The sweetness of the potato perfectly balances the taco filling and it’s such a hearty, soul-satisfying meal.
adapted from Everyday Food June 2005
1 T. vegetable oil
3 medium onions, finely chopped
6 garlic cloves, minced
1 jalapeno, minced
2 T. chili powder
1 T. cumin
1 T. coriander
2 t. oregano
1 t. smoked paprika
2 lbs lean ground beef
1 28-oz can crushed tomatoes
salt + pepper
Heat oil in large skillet over medium-high heat. Add onions and cook until softened. Add garlic, jalapeno and spices, and cook for about a minute, stirring constantly. Add beef and cook until no longer pink. Pour in tomatoes, reduce heat to a simmer, and cook for 15 – 20 minutes, stirring occasionally. When liquid has evaporated, season with salt and pepper, and serve.
This makes about 6 cups of taco filling and it freezes perfectly. I usually use some right away for taco sweet potatoes, and then freeze the rest for tacos, burritos, nachos, or taco salads. It’s so nice to be able to pull it out of the freezer and have dinner practically made!