Taco Chili Stuffed Sweet Potatoes

Taco Chili Stuffed Sweet Potatoes

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 hallowed 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:

Ingredients:

• 2  sweet potatoes, medium size
• 1  lb ground beef
• 1 1/2  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 tsp garlic powder
• ½  tsp sea salt
• 2/3 cup water
• 1  cup of diced tomatoes, canned
• 1 cup cauliflower, minced (finely chopped)
• 1 cup zucchini, diced
• 1/3 cup grated cheddar cheese *optional, omit for dairy free
• 1 tbsp chopped chives *optional
• ½ of an avocado, chopped * optional
• 2 tbsp sliced black olives *optional
• 4 tbsp 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 tbsp taco seasoning mix, ½ tsp garlic powder, 1/2 tsp sea salt, 1/2 tbsp flax meal, and 1 ½ cups diced tomatoes with the liquid, 2/3  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 1/2 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 (1/2 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*

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Taco Chili Stuffed Sweet Potatoes

Course low carb, paleo

Cuisine dinner, entrees, lunch

Prep Time 6 minutes

Cook Time 55 minutes

Total Time 1 hour 1 minute

Servings 4

Calories 425kcal

Author Stacey

Ingredients

• 2 sweet potatoes medium size
• 1 lb ground beef
• 1 1/2 tbsp organic taco seasoning mix (low carb gluten free or grain free kind)
• ½ tbsp golden flax meal * optional for thickening
• ½ tsp garlic powder
• ½ tsp sea salt
• 2/3 cup water
• 1 cup of diced tomatoes canned
• 1 cup cauliflower minced (finely chopped)
• 1 cup zucchini diced
• 2/3 cup grated cheddar cheese *optional omit for dairy free
• 1 tbsp chopped chives
• 2 tbsp sliced black olives *optional
• ½ of an avocado chopped * optional
• 4 tbsp 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 tbsp taco seasoning mix, ½ tsp garlic powder, 1/2 tsp sea salt, 1/2 tbsp flax meal, and 1 ½ cups diced tomatoes with the liquid, 2/3 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 1/2 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.

Nutrition

Serving: 1g | Calories: 425kcal | Carbohydrates: 13g | Protein: 30g | Fat: 25g | Sodium: 619mg | Fiber: 3.5g | Sugar: 5g

Tried this recipe?Mention on Instagram @gfbeautyandthefoodie or tag #gfbeautyandthefoodie!

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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

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