Description
A hearty and flavorful weeknight dinner featuring oven-baked sweet potatoes stuffed with seasoned ground beef, black beans, and corn, topped with melted cheese, sour cream, and salsa.
Ingredients
- 4 medium sweet potatoes (about 2 inches wide)
- 1 pound ground beef (80/20 lean/fat ratio)
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup beef broth
- 1 can (15oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 2 cups shredded Mexican blend cheese
- 1/2 cup fresh cilantro, chopped
- Sour cream, for serving
- Salsa, for serving
- Sliced jalapeños, optional
Instructions
- Preheat oven to 400°F (200°C). Wash sweet potatoes and prick each 5-6 times with a fork. Bake directly on the rack or on a lined baking sheet for 45-60 minutes until soft when squeezed.
- While potatoes bake, heat a large skillet over medium-high heat. Add ground beef and break it up with a spatula. Cook until browned (6-8 minutes), then drain excess fat.
- Add diced onion to the skillet and cook for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in taco seasoning and beef broth. Simmer for 3-4 minutes until liquid reduces to a thick sauce.
- Stir in black beans and corn. Remove from heat.
- Remove potatoes from oven. Slice lengthwise down the center (leaving the bottom intact) and fluff the inside with a fork.
- Divide beef mixture among the potato boats. Top generously with shredded cheese.
- Return to oven for 5-10 minutes until cheese is melted and bubbly.
- Let rest for 2 minutes. Garnish with cilantro, sour cream, salsa, and jalapeños. Serve immediately.
Notes
[‘Prick sweet potatoes with a fork before baking to prevent them from bursting.’, ‘For best melting results, shred cheese from a block rather than using pre-shredded cheese.’, ‘If short on time, microwave potatoes for 5 minutes before baking to speed up the process.’, ‘Season the inside of the potato with a little butter or olive oil and salt before adding filling for extra richness.’, ‘Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain texture.’]
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 stuffed sweet pota
- Calories: 550
- Sugar: 8
- Sodium: 800
- Fat: 22
- Carbohydrates: 55
- Fiber: 10
- Protein: 35
Keywords: sweet potato tacos, stuffed sweet potatoes, ground beef dinner, easy family dinner, weeknight meals, comfort food