Ingredients
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2 sweet potatoes, about 1 pound each
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1 tablespoon avocado oil
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1 pound lean ground beef
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1 tablespoon chili powder
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1 tablespoon ground cumin
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½ teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon ground chipotle
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¼ teaspoon salt
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¼ cup water
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2 tablespoons tomato paste
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1 cup shredded Mexican-style cheese blend, divided
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1 cup shredded romaine lettuce
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4 tablespoons pico de gallo
Directions
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Prick sweet potatoes all over with a fork. Microwave on High until soft, 10 to 12 minutes.
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Meanwhile, heat oil in a large skillet over medium-high heat. Add beef, chili powder, cumin, garlic powder, onion powder, chipotle and salt; cook, breaking the beef up into small pieces with a wooden spoon, until browned and no longer pink, 4 to 6 minutes. Whisk water and tomato paste in a measuring cup; add to the pan and stir to coat the mixture. Stir in 1/2 cup cheese.
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Halve the sweet potatoes and mash the flesh a bit with a fork. Top each half with 1/2 cup of the beef mixture, 2 tablespoons cheese, 1/4 cup lettuce and 1 tablespoon pico de gallo.
