Taco Mince Loaded Sweet Potato
Ingredients
Sweet potato
- 4 medium sweet potatoes
- Olive oil and salt
Taco mince
- 1kg beef mince
- 2 capsicums, diced
- 4 garlic cloves, minced
- 4 tbsp taco seasoning
- Optional: 2 tsp beef liver powder (or the contents of 5+ Maia beef liver capsules)
Lemon butter cabbage
- ½ cabbage, finely sliced
- 2 tbsp butter
- Juice of 1 lemon
- Pinch of salt
To top
- Sauerkraut
- Goat cheese, crumbled
- Greek yoghurt or sour cream
- Sprinkle of paprika
- Jalapeños
- Optional: avocado
Method
- Bake the sweet potato. Preheat the oven to 200°C and line a tray with baking paper. Slice the sweet potatoes in half lengthways, coat the cut sides in olive oil and salt, then place them cut-side down on the tray so the skin faces up. Bake for 40 minutes until soft all the way through and caramelised underneath.
- Cook the mince. Heat the olive oil in a large pan over medium heat. Add the garlic and capsicum and cook for 3–4 minutes until softened. Add the mince and cook for a couple of minutes, breaking it up as it browns, then sprinkle over the taco seasoning and stir it through. Pour in the bone broth and simmer for 10–15 minutes, stirring occasionally, until most of the liquid has cooked down. Take it off the heat and stir in the beef liver powder, if using.
- Make the cabbage. Melt the butter in a separate pan, add the cabbage and a pinch of salt, and saute for 5–7 minutes until tender. Finish with the lemon juice.
- Assemble. Flip the sweet potato halves over and pile on the taco mince and lemon butter cabbage. Top with sauerkraut, goat cheese and a dollop of Greek yoghurt, then sprinkle with paprika or chilli.
