• Recipes
  • Recipe Videos
  • Keto Beginner
  • My Books
  • Skin Care
  • Blog & Video Tips
  • Subscribe
menu icon
go to homepage
  • Keto Recipes
  • Keto Beginner
  • DIY Skin Care
  • Cookbooks
  • Subscribe
  • Blog and Video Tips
  • My Recipe Videos
  • Follow

    FacebookPinterestInstagramYouTube
  • subscribe
    search icon
    Homepage link
    • Keto Recipes
    • Keto Beginner
    • DIY Skin Care
    • Cookbooks
    • Subscribe
    • Blog and Video Tips
    • My Recipe Videos
  • Follow

    FacebookPinterestInstagramYouTube
  • ×

    Taco Chili Stuffed Sweet Potatoes

    Please Share
    422FacebookX1.4kPinterest
    1.8k
    SHARES
    Jump to Recipe Print Recipe
    Pinterest Hidden Image

    Taco Chili Stuffed Sweet Potatoes

    Taco Chili Stuffed Sweet Potatoes. grain free, paleo and low carbPin

    These Taco Chili Stuffed Sweet Potatoes are a grain-free, paleo, and low carb satisfying meal. This is a comfort food recipe that is hearty, but still lower in carbs.

    Baked sweet potato halves that are hollowed out in the center and filled with grain-free taco chili and topped with optional cheese, sour cream or paleo sour cream, chives, black olives, and chopped avocados. 

    Taco Chili Stuffed Sweet Potatoes, grain free, paleo and low carbPin

     

    Taco Chili Stuffed Sweet Potatoes:

    Ingredients:

    • 2  sweet potatoes, medium size
    • 1  lb ground beef
    • 1 ½  tbsp Organic Taco Seasoning Mix,  I used this low carb, starch & gum free brand,or can use this home made recipe ( use the beef seasoning mix in my nacho pie recipe)
    • ½  tbsp golden flax meal * optional, for thickening
    • ½ teaspoon garlic powder
    • ½  tsp sea salt
    • ⅔ cup water
    • 1  cup of diced tomatoes, canned
    • 1 cup cauliflower, minced (finely chopped)
    • 1 cup zucchini, diced
    • ⅓ cup grated cheddar cheese *optional, omit for dairy free
    • 1 tablespoon chopped chives *optional
    • ½ of an avocado, chopped * optional
    • 2 tablespoon sliced black olives *optional
    • 4 tablespoon sour cream * optional, or use this dairy free paleo sour cream

    DIRECTIONS:

    1. Preheat oven to 425 F, and place sweet potatoes on a baking sheet.
    2. Bake for 45 minutes or more until done. while potatoes are baking, start making the taco chili.
    3. In a large skillet (12 inch), over medium high heat brown the ground beef. Once beef is browned, add 2 tablespoon taco seasoning mix, ½ teaspoon garlic powder, ½ teaspoon sea salt, ½ tablespoon flax meal, and 1 ½ cups diced tomatoes with the liquid, ⅔  cup water. Stir and mix together until combined.
    4. Add to skillet: 1 cup minced cauliflower and 1 cup diced zucchini. Heat on medium high for a few minutes until it comes to a boil. Turn heat to medium low, cover and simmer for 30 minutes, or until veggies have softened.
    5. Remove sweet potatoes from oven and cool.
    6. Use a spoon  to scrape out most of the sweet potato from just the center area, making a hollow in the potato halves. (save the scooped out sweet potato in a container in fridge for other recipes, see links at bottom of post)
    7. Add about ½ cup chili to the hollow of each potato half (there will probably be leftover chili to store).
    8. Put chili filled potato halves on baking sheet and return to the oven and bake for 10 minutes at 425 F. Remove from oven.
    9. Top with optional grated cheese, olive slices, diced avocado, chives and a dollop of sour cream.
    Nutritional Data ( includes all optional ingredients): Servings: 4, Serving Size: 1 (½ of sweet potato), Cal: 425, Carbs: 13 g, Net Carbs: 9.5 g, Fiber: 3.5 g, Fat: 25 g, Protein: 30 g,  Sugars: 5 g, Sodium: 619 mg.

    *all nutritional data are estimates based on the products I used*

    📖 Printable Recipe Card

    Taco Chili Stuffed Sweet Potatoes. grain free, paleo and low carbPin

    Taco Chili Stuffed Sweet Potatoes

    Stacey
    These Taco Chili Stuffed Sweet Potatoes are a grain-free, paleo, and low carb satisfying meal. This is a comfort food recipe that is hearty, but still lower in carbs.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 6 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 1 minute min
    Course Main Course
    Cuisine American
    Servings 4
    Calories 425 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    • 2 sweet potatoes medium size
    • 1 lb ground beef
    • 1 ½ tablespoon organic taco seasoning mix (low carb gluten free or grain free kind)
    • ½ tablespoon golden flax meal * optional for thickening
    • ½ teaspoon garlic powder
    • ½ teaspoon sea salt
    • ⅔ cup water
    • 1 cup of diced tomatoes canned
    • 1 cup cauliflower minced (finely chopped)
    • 1 cup zucchini diced
    • ⅔ cup grated cheddar cheese *optional omit for dairy free
    • 1 tablespoon chopped chives
    • 2 tablespoon sliced black olives *optional
    • ½ of an avocado chopped * optional
    • 4 tablespoon sour cream * optional or use dairy free paleo sour cream

    Instructions
     

    • Preheat oven to 425 F, and place sweet potatoes on a baking sheet.
    • Bake for 45 minutes or more until done. While potatoes are baking, start to make the chili.
    • In a large skillet (12 inch), over medium high heat brown the ground beef. Once beef is browned, add 2 tablespoon taco seasoning mix, ½ teaspoon garlic powder, ½ teaspoon sea salt, ½ tablespoon flax meal, and 1 ½ cups diced tomatoes with the liquid, ⅔ cup water. Stir and mix together until combined.
    • Add to skillet: 1 cup minced cauliflower and 1 cup diced zucchini. Heat on medium high for a few minutes until it comes to a boil. Turn heat to medium low, cover and simmer for 30 minutes, or until veggies have softened.
    • Remove sweet potatoes from oven and cool. Slice each potato in half.
    • Use a spoon to scrape out most of the sweet potato from just the center area, making a hollow in the potato halves.
    • Add about ½ cup chili to the hollow of each potato half (you will probably have some left over chili to store). Put chili filled potato halves into the oven and bake for 10 minutes at 425 F. Remove from oven.
    • Top with optional grated cheese, diced avocado, chives, olives and a dollop of sour cream.

    *As an Amazon Associate I earn from qualifying purchases.

    Nutrition

    Serving: 1gCalories: 425kcalCarbohydrates: 13gProtein: 30gFat: 25gSodium: 619mgFiber: 3.5gSugar: 5g
    Keyword low carb chili, paleo chili, taco chili stuffed sweet potatoes
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

    Recipes where you can use the extra left-over sweet potato:

    1. Low Carb Sweet Potato Mash, from LowCarb-Ology
    2. Sweet Potato Mini Muffins, from Jane's Healthy Kitchen

    RECIPES YOU MAY ALSO ENJOY:

    Pin
    Chili Squash Boats
    Keto Instant Pot Chunky Chili with Slow Cooker Option- low carb, paleo and whole 30 option.Pin
    Keto Instant Pot Chunky Chili
    Easy Chili Faux Mac. grain free, low carb, easy one skillet mealPin
    Low Carb Taco Chili Skillet


    To find other delicious Low-Carb, Gluten-Free recipes, Visit the Team on Facebook!
     Please support the team by buying: Gluten Free Low Carb Recipe Cook Books.
     
    Taco Chili Stuffed Sweet Potatoes. grain free, paleo, low carbPin
     

    « Carrot Cake Zucchini Muffins
    Paleo Chocolate Cinnamon Flan »
    5 from 1 vote (1 rating without comment)

    Leave a comment, share a tip, or ask a question. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    bio headshot-2

    Footer

    ↑ Back To Top

    As Seen In


    • About Us
    • Contact Us
    • Privacy Policy
    • Subscribe to Our Newsletter
    • Disclaimer
    • Terms & Conditions

    As an Amazon Associate, I earn from qualifying purchases.


    beautyandthefoodie.com Copyright ©2025

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.