We’ve been on a bit of a southwest kick the last few months, so when we found one of these camp recipes from
Perry’s Plate, it was just the inspiration we needed. The sweetness of the potato is tempered perfectly by the taco seasoning and hot sauce.
Camp Recipes: Sweet Potato Tacos
1 lb lean ground beef, crumbled into small pieces (ground turkey or ground chicken would be good, also) 2 tablespoons taco seasoning 1 sweet potato, cut into 1/2" cubes 1 can seasoned black beans, drained 1 - 2 cups fresh spinach, chopped (optional) A few dashes of hot sauce - Tapatio is my favorite (optional) 4 - 6 hard or soft taco shells (optional) Your favorite taco toppings (optional)
Make a large double-layer of foil. Spray with non-stick cooking spray to keep things from sticking. Place the sweet potato chunks on the foil. Place crumbled ground beef on top of the sweet potato. Sprinkle with the taco seasoning. Douse with a few hits of the hot sauce, if you're so inclined. Layer the black beans and spinach on top. Wrap and seal the aluminum foil. Leave room in the packet to allow air to flow through as it cooks. Cook on hot coals for 15 minutes, flip about half-way through. Open with caution – there will be plenty of steam. Scoop taco mixture onto taco shells and top with your favorite southwestern toppings. Enjoy!
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