Tex-Mex Chili and Sweet Potato
Transform ordinary sweet baked potatoes into a full dinner with these Tex-Max chili-topped sweet po's. In this delicious recipe, we use sweet potatoes for an added tasty kick. Toss on extra toppings as you see fit.. sliced green onions, chopped fresh cilantro, diced onions and sliced jalapeños are all an excellent choice that the Tatted Chef approves of.
This amazing twist on loaded sweet potatoes gives you all the Tex-Mex flavors you love in an unexpected but totally delicious package. Ground pork and beef, poblano peppers are simmered in a sauce with warm chili spices, then spooned over sweet potato halves.
4 Garlic cloves
Bunch of green onion
4 Medium sweet potatoes
1/2 Pound ground pork
1/2 Pound ground chuck (You can use all pork, or chorizo or all beef or substitute for ground turkey)
1 Cup cheddar cheese (or Mexican cheese)
2 Bell peppers or poblano peppers
2 Limes or lime juice
1 White onion
1 Can diced tomatoes (or fresh)
1 Can tomato sauce
2 Tablespoons Mexican oregano (regular oregano will work as well)
Salt and Pepper
Pre heat oven to 400 degrees
Wash sweet potatoes and dry with paper towel
Place sweet potatoes in a oven safe baking dish, splash some avocado oil over potatoes, add salt and paper. Place in oven for 30-45 mins they are done when you can easily push a fork through with no resistance.
While the sweet potatoes cook time for the Chili!
Heat a cast iron pan or carbon steel pan over medium high heat
Add the ground pork and beef, cook breaking up as you go until lightly browned, about 4 minutes-ish
Push meat to one side of the pan add a dash of Avocado oil and then the garlic on top - cook until fragrant, about 45 seconds, then add diced onion and peppers stir through well and cook until veggies are soft, about 5 minutes
Add the diced tomatoes and tomato sauce
Toss in the seasoning, stir then taste, adjust seasoning levels to fit your taste (for something different add a dash of ground cinnamon)
Simmer until chili starts to thicken
Once sweet potatoes are cooked (they are done when you can easily push a fork through with no resistance)
Cut potatoes in half length wise (not the whole way through) and spread open (careful they will be hot, I use tongs and press from the ends to spread open)
Scoop the chili inside the potato
Top with shredded cheese, sour cream, diced white onions, green onions, and squeeze of lime juice