1 medium sweet potato
½ pound ground beef
1 tablespoon olive oil
1 medium white onion, chopped (1 ½ cups)
2 cloves garlic, minced
1 jalapeno pepper, seeded, diced very small
2 tablespoons taco sauce
2 cups ¼ inch diced fresh tomatoes
2 cups thinly sliced cabbage
¼ cup jack or cheddar cheese, grated
METHOD
Peel
the sweet potato and cut into ¼ inch dice. Steam for 5 to 6 minutes until very
tender. Set aside. In a large skillet over medium-high heat, add the hamburger
and stir to crumble into small pieces while it browns. Once browned, remove the
hamburger to a bowl, set aside, and drain the fat from the skillet into the
garbage.
Add
the oil to the skillet and swirl to cover. Add the onion and cook for 4 to 5
minutes until tender. Add the garlic and jalapeno and continue to cook,
stirring occasionally, until the jalapeno is tender, about 3 to 4 minutes. Add
the hamburger, taco sauce, tomatoes and sweet potato to the skillet and stir to
combine. Cook for 1 to 2 minutes.
Remove
from the heat and stir in the cabbage. Place into a serving dish, sprinkle with
the cheese and serve.
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