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Shredded Beef and Sweet Potato Tacos Recipe

5 from 1 vote
The shredded beef blends so well with the cooked sweet potatoes. A hearty and healthier way to prepare your beef tacos.
Serving6
Prep Time 20 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 35 minutes

Ingredients

  • 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 teaspoon hot sauce, (we used Frank's)
  • 2 Tablespoons cilantro, chopped
  • 6 flour tortillas

Equipment

Instructions

  • 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.

Nutrition

Calories: 439 kcal · Carbohydrates: 36 g · Protein: 27 g · Fat: 21 g · Saturated Fat: 8 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 83 mg · Sodium: 892 mg · Potassium: 870 mg · Fiber: 4 g · Sugar: 6 g · Vitamin A: 11199 IU · Vitamin C: 6 mg · Calcium: 97 mg · Iron: 4 mg
Cuisine: American
Author: Steph Loaiza
Course: Main Course