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Ancho Beef Chili Sweet Potato Skins

Ancho Beef Chili Sweet Potato Skins

Get ready to transform your ordinary weeknight meal into an extraordinary culinary adventure! These Ancho Beef Chili Sweet Potato Skins are not just a recipe; they're a flavor explosion that combines the rich, smoky depth of Mexican-inspired spices with the creamy, sweet goodness of perfectly roasted sweet potatoes. Imagine crispy potato skins packed with juicy, spice-infused ground beef, melted cheddar cheese, and a fresh cilantro finish that will have everyone at your table begging for seconds.

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Mexican
Serves: 4 servings

Ingredients

  1. Sweet potatoes
  2. Ground beef
  3. Ancho chili powder
  4. Cumin
  5. Garlic
  6. Onion
  7. Black beans
  8. Cheddar cheese
  9. Sour cream
  10. Cilantro

Instructions

  1. Preheat the oven to 425°F (218°C). Wash sweet potatoes thoroughly and pat dry with paper towels.
  2. Pierce sweet potatoes with a fork multiple times. Rub the skin with olive oil and sprinkle with salt. Place on a baking sheet and roast for 35-40 minutes until tender and easily pierced with a fork.
  3. While potatoes are roasting, heat a large skillet over medium-high heat. Add ground beef and break into crumbles using a wooden spoon.
  4. Dice onions and mince garlic. Add to the beef and cook until meat is browned and onions are translucent, about 6-7 minutes.
  5. Stir in ancho chili powder, cumin, salt, and pepper. Cook spices with meat for an additional 2 minutes to bloom their flavors.
  6. Add black beans to the meat mixture and simmer for 5 minutes. Remove from heat and set aside.
  7. Once sweet potatoes are done, let them cool slightly. Slice each potato lengthwise and carefully scoop out most of the interior, leaving a 1/4-inch thickness of potato.
  8. Fill each potato skin with the spiced beef and black bean mixture. Top generously with shredded cheddar cheese.
  9. Return stuffed potato skins to the oven and bake for 10 minutes until cheese is melted and bubbly.
  10. Remove from oven and garnish with fresh chopped cilantro. Serve immediately with a dollop of sour cream on the side.

Tips

  1. Choose medium-sized sweet potatoes with smooth, firm skin for the best texture and ease of stuffing.
  2. Don't skip rubbing the potatoes with olive oil - it helps create a crispy skin and enhances flavor.
  3. For maximum flavor, toast your spices briefly before adding to the meat to release their essential oils.
  4. Use a sharp spoon when scooping out potato interiors to maintain a sturdy skin for filling.
  5. Let the potatoes cool slightly before stuffing to prevent burning and make handling easier.
  6. For extra heat, add a dash of cayenne pepper to the beef mixture or serve with hot sauce on the side.
  7. Fresh cilantro and high-quality sour cream can elevate the dish from good to restaurant-worthy.

Nutrition Facts

Calories: 327kcal

Carbohydrates: 20g

Protein: 24g

Fat: 17g

Saturated Fat: 9g

Cholesterol: 48mg

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