Believe it or not, this is a recipe I tried recently and the entire family liked it. The girls actually asked to have it again last week. It’s really easy, really healthy and everyone likes it – what more can you ask for?
*This recipe is gluten free.
1 lb ground beef or turkey
Taco seasoning (Make your own by mixing together 2 teaspoon chili powder and 1 teaspoon each of cumin, oregano, and salt.)
8 oz can of tomato sauce
1 can black, kidney, or pinto beans, drained
2-3 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 3-4 cups total)
2 cups of corn off the cob or frozen
Shredded monterey jack cheese (optional)
sour cream (optional)
taco shells, corn or whole wheat tortillas (optional)
*VARIATION: You can serve it over wilted spinach (or other greens) instead of the taco shell or in tortilla.
Preheat oven to 400 degrees F.
Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Add this mixture to a bowl that contains cubed sweet potatoes and corn. Pour the whole mix into a 9×13 pan and cover with foil.
Bake for 30-40 minutes until sweet potatoes are tender.
Serve either in a taco shell, wrapped in a burrito topped with cheese and/or sour cream or over wilted greens.
What are wilted greens??? Simply add a smidge of oil (coconut or olive oil spritz) into a pan, add handfuls of greens, cook over medium heat, stirring as the greens heat, and then wilt. I’ve been putting a lot of meals on top of wilted greens lately in lieu of something starchy (pasta, rice, etc.). They add volume with very minimal calories. Love it!