This meal has become comfort food for my family. I love to serve it on days we have worked out hard, and when dinner is done, we all feel completely happy and satisfied. Since we all love tacos but are avoiding grains, we had to find a new way to enjoy a taco-like meal while maximizing the nutritional content. If possible, choose organic vegetables for the recipe, and definitely use organic meat. It's easy and makes plenty of leftovers for breakfast omelets or lunch the next day. Serve with a salad or green beans.
4 baked sweet potatoes (bake at 425 for 45 minutes)
2 lbs ground organic, grass-fed beef
1 tsp salt
1/2 tsp pepper 1 medium onion, minced
2 large garlic cloves minced
2 TBS chili powder
1 tsp cumin
1 tsp ground coriander seed
15 oz. organic tomato sauce
hot sauce to taste
seasoned salt (no MSG)
Sneaky mom trick - puree some spinach or kale in the vita mix or blender and add to the tomato sauce to boost up the green veggie content of the meal. Shhh. Don't tell. They will never taste the difference.
Dairy option: shredded cheese, sour cream or plain yogurt
Saute onions and garlic, add ground beef, salt and pepper. Drain fat.
Add seasonings, chili powder, coriander, cumin, hot sauce if desired, stir in tomato sauce.
Allow to simmer until potatoes finish baking, make guacamole
Open sweet potatoes and season with butter and seasoned salt. Add ground beef, salsa, guacamole, and if dairy is permitted, then a bit of shredded cheese and / or sour cream or plain yogurt. Serve with a salad or green beans on the side. Yum!