Tuesday, May 15, 2012

Sweet Potato Taco Packets

Jessie passed on this recipe a while ago, but it took me until now to give it a try.  Delicious!  So simple, inexpensive, easy to adjust for picky eaters and you don't really need to make anything else for it to be a full meal.  I didn't follow the original recipe exactly, so my changes are reflected below.  


1/2 pound ground beef or turkey
2 Tbsp taco seasoning
1 can black beans
1 large sweet potato
2 Tbsp butter
salt
2 cups fresh spinach, chopped
2 cups cheddar cheese, grated
optional toppings: sour cream, pico de gallo, avacado/guacamole


Preheat oven to 425ºF.

Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning and beans. Set aside.  I used leftover meat from tacos.  I rinsed the beans from the can and just piled some on top in the following steps.  
To assemble packets, spray a large square of foil with non-stick spray. Place 1 cup sweet potato cubes in the center. Top with a small piece of butter (about 1 teaspoon) and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and a sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.
Repeat to make remaining packets (4-6, depending on how full you make them).  Place the packets on a rimmed cookie sheet. Bake for 25–30 minutes, until the sweet potatoes are tender.
Serve over chips or rice with sour cream, salsa, and/or guacamole.
Makes 4-6 servings.


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