Whole30 taco stuffed sweet potato with avocado and pico de gallo on a blue plate with a side of sour cream.
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Ground Beef Taco Stuffed Sweet Potatoes

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. 
Course Main Course
Cuisine Gluten Free, Mexican, Whole30
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 456kcal
Author Danielle

Ingredients

Baked Sweet Potatoes

  • 4 medium sweet potatoes
  • 4 tsp olive oil

Homemade Taco Seasoning

  • 1-2 tbsp chili powder depending on preference for heat.
  • 1 tbsp cumin
  • 1 tbsp cornstarch or arrowroot powder for Whole30
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp coriander
  • pinch oregano
  • pinch red pepper flakes

Ground Beef Taco Filling

  • 1 tbsp olive oil
  • 1 medium yellow onion diced to 1/2"
  • 1 lb ground beef
  • 3 tbsp tomato paste
  • 1 cup beef broth

Toppings

  • pico de gallo to taste
  • diced avocdo to taste
  • sour cream to taste

Instructions

  • Heat the oven to 450°F. 
  • 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. 

Notes

Please note that nutrition facts do not include toppings. 

Nutrition

Calories: 456kcal | Carbohydrates: 34g | Protein: 19g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 64mg | Sodium: 1284mg | Potassium: 853mg | Fiber: 6g | Sugar: 8g | Vitamin A: 47400% | Vitamin C: 7.4% | Calcium: 480% | Iron: 2%