Prep Time::15 mins
Cook Time::55 mins
Total Time:: 1 hr 10 mins
Servings::4 to 6
Ingredients
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2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground cumin
2 tablespoons smoked paprika
1 tablespoon dried oregano
1 tablespoon seasoning salt, (such as Lawry's®)
1 pinch cayenne pepper
2 large sweet potatoes, or 4 to 6 medium to small sweet potatoes
3 tablespoons olive oil, divided
1 small yellow onion, cut into small dice
1 pound ground beef
1 (15 ounce) can black beans
1 tablespoon cornstarch
1/4 cup water
salt and freshly ground black pepper to taste
Toppings: shredded cheese, pico de gallo, jalapeno slices, sour cream, chopped fresh cilantro
Directions
For taco seasoning, add chili powder, garlic powder, onion powder, cumin, smoked paprika, dried oregano, seasoned salt, and cayenne to a small bowl; stir to combine. Set aside.
Preheat the oven to 425 degrees F (220 degrees C).
Rub each sweet potato with 1/2 tablespoon olive oil and 1/2 tablespoon taco seasoning. Wrap each sweet potato in foil and place on a baking sheet.
Bake in the preheated oven until fork tender, about 40 minutes.
Heat remaining 2 tablespoons olive oil In a skillet over medium heat; add diced onion, and cook until softened, about 5 minutes. Add ground beef and 1/4 cup taco seasoning; cook and stir beef until browned and crumbly, breaking up clumps with a spatula, and mixing in seasoning as beef cooks, 5 to 7 minutes.
Stir in black beans; cook until heated through, about 2 minutes. In a small bowl stir together cornstarch and water until smooth. Stir into the meat mixture and simmer until slightly thickened, 2 to 3 minutes. Season with salt and pepper.
To serve, slice potatoes open, and add a pinch of taco seasoning to the inside of each potato. Spoon in meat; top with cheese, pico de gallo, jalapeno, sour cream, cilantro, and more taco seasoning. Serve immediately.