High Protein Fluffy Cheesecake (Printer-Friendly Version)
# What You'll Need:
→ For the Sweet Potatoes
01 -
2 medium sweet potatoes
02 -
A bit of olive oil for coating
03 -
Sprinkle of salt and pepper
→ For the Taco Filling
04 -
1 pound of ground beef
05 -
2 cloves of garlic, finely chopped
06 -
Half a white onion, chopped up
07 -
One 14.5 oz can of diced tomatoes, not drained
08 -
A tablespoon of chili powder
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1 teaspoon paprika
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1 teaspoon of ground cumin
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1/2 teaspoon of onion powder
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1/2 teaspoon garlic powder
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1/2 teaspoon pepper
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1/2 teaspoon salt
→ Optional Toppings
15 -
Pico de gallo
16 -
Cheddar cheese, shredded
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Guacamole
18 -
Dollop of sour cream
# Let's Cook:
01 -
Heat your oven to 425°F. Put parchment paper on a baking sheet. Scrub the potatoes clean, and poke a few holes in them before rubbing them with oil. Sprinkle some salt and pepper on top.
02 -
Put the potatoes in the oven for about 40-45 minutes. They’re done when the inside feels soft and fluffy.
03 -
In a pan, heat olive oil on medium-high heat. Toss in the onions and garlic and cook until they soften up.
04 -
Next, add the ground beef and the spices to the pan. Let it cook for 3-4 minutes until it’s no longer pink. Then add the tomatoes and let it simmer for 5-7 minutes to thicken.
05 -
Take the potatoes and cut them open down the middle. Use a fork to fluff up the insides. Spoon the beef mixture into the potatoes and top with anything you like.
# Cook's Notes:
01 -
You can portion the potatoes as halves or serve them whole.
02 -
Make it your style by adding your favorite taco toppings.
03 -
This is a fantastic twist on standard tacos.