Sweet and creamy sweet potatoes are the perfect companion to spicy taco meat. These taco stuffed sweet potatoes are a filling, delicious, and nutritious dinner that's ready in 30 minutes, and also totally kid-approved.
Prepare the sweet potatoes. Poke the sweet potatoes all over using the tines of a fork. Place the sweet potatoes onto a microwave safe plate and microwave for 5 minutes. Place each sweet potato onto a piece of foil, then drizzle with 1 teaspoon olive oil. Wrap the sweet potatoes tightly in the foil, then place onto a baking sheet. Transfer the sweet potatoes to the oven and roast for 10 minutes.
Make the taco seasoning. While the potatoes are microwaving, make the taco seasoning. Combine all the ingredients for the taco seasoning in a lidded jar. Shake to combine.
Make the ground beef taco filling. Heat a 10" skillet over medium heat. Add the olive oil and heat until it shimmers. Add the onions and cook, stirring occasionally, until soft, 7-8 minutes.
Add the ground beef to the skillet. Continue cook, stirring occasionally to break up the beef, until no longer pink, about 10 minutes.
Add the taco seasoning and tomato paste to the skillet. Stir until the tomato paste is worked into the beef and onion mixture and the spices are fragrant, about 1 minute.
Pour the broth into the skillet. Simmer, stirring occasionally, until the liquid is absorbed and the sauce is thickened, about 5 minutes.
Slice the sweet potatoes in half, then stuff with the ground beef taco filling and add your favorite toppings. Eat immediately. The ground beef filling keeps in the fridge in a tightly sealed container for up to 5 days, or frozen for up to 3 months.
Please note that nutrition facts do not include toppings.