Beef Chili Loaded Sweet Potatoes
with Pepper Jack & Southwest Crema
- Milk
You've probably heard of Taco Night. But here's something new to mark on your calendar: SWEET POTATO NIGHT! Fluffy sweet spuds topped with pork chili, jalapeño-flecked pepper jack, Southwest-spiced crema, and a sprinkle of scallion greens. Talk about a hit worth replaying over and over every week.
Ingredients
3 clove
Garlic
1 unit
Scallions
2 unit
Sweet Potato
1 unit
Sour Cream
(Contains: Milk)
1 unit
Southwest Spice
10 ounce
Ground Beef
1 unit
Tomato Paste
1 unit
Shredded Pepper Jack
(Contains: Milk)
1 unit
Chicken Stock Concentrate
Not included in your delivery
2 tablespoon
Butter
(Contains: Milk)
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Cooking Steps
Wash and dry produce. Using a fork, prick sweet potatoes all over. Peel and finely chop garlic. Trim and thinly slice scallions, separating whites from greens.
In a small bowl, combine sour cream and ¼ tsp Southwest Spice Blend (½ tsp for 4 servings; you’ll use the rest later). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Wrap each sweet potato in damp paper towels and place on a microwave-safe plate. Microwave, flipping halfway through, until tender and easily pierced with a fork, about 5 minutes. (For 4 servings, microwave potatoes in batches. Cook time will depend on potato size. For smaller potatoes, check after 5 minutes. For larger potatoes, continue to microwave in 1-minute intervals.) Carefully remove from microwave and let cool slightly.
While sweet potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add pork and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Add garlic, scallion whites, and remaining Southwest Spice Blend. Cook, stirring, until fragrant, 30 seconds.
Simply cook through this step as instructed, swapping in beef for pork.
Stir tomato paste, stock concentrate, and ⅓ cup water (½ cup for 4 servings) into pan with pork mixture. Cook, stirring, until thickened, 1-2 minutes. Season with salt and pepper.
Halve sweet potatoes lengthwise; fluff insides with a fork. Top each half with ½ TBSP butter and sprinkle with salt. Divide sweet potatoes between plates; evenly top with pork chili and cheese. Drizzle with crema (and, if you’ve got some on hand, hot sauce if desired!). Sprinkle with scallion greens.
Ground Beef is fully cooked when internal temperature reaches 160°.
