Shredded Beef and Sweet Potato Tacos Recipe
The shredded beef blends so well with the cooked sweet potatoes. A hearty and healthier way to prepare your beef tacos.
- 1½ pounds boneless chuck roast beef
- 14.5 ounces low sodium beef broth
- 2 sweet potatoes (peeled and cubed)
- 1 onion diced
- 1 ounces low sodium taco seasoning mix 1 packet, divided
- ½ cup water
- 2 Tablespoons olive oil
- ⅓ cup light sour cream
- 2 teaspoons hot sauce (we used Frank's)
- 2 Tablespoons cilantro chopped
- 6 flour tortillas
Place roast in slow cooker. Pour low sodium beef broth over top and cook on low for 6 hours.
During the last 30 minutes of cooking time, cook the sweet potatoes by placing them in a skillet with the onion and taco seasoning (reserve 1/2 teaspoon taco seasoning for the dipping sauce).
Pour water over all. Cover and cook for about 10 minutes over medium heat.
Add olive oil and cook for a few minutes longer or until potatoes are fork tender and start to brown.
In another bowl make the dipping sauce by mixing the sour cream, hot sauce, and 1/2 teaspoon taco seasoning until smooth and creamy. Set aside for dipping.
When beef is done cooking, shred with a fork.
Add beef to the potato mixture and stir together.
Spoon onto tortillas and garnish with chopped cilantro.
Serve with dipping sauce made above.
Calories: 439kcal | Carbohydrates: 36g | Protein: 27g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 892mg | Potassium: 870mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11199IU | Vitamin C: 6mg | Calcium: 97mg | Iron: 4mg