SOUTHWEST STUFFED SWEET POTATOES
Swap your tortilla for a sweet potato, and load it up with all sorts of taco toppings for a satisfying meal that can easily be prepped ahead of time. Black beans add protein that'll stick with you, while a simple cilantro-lime guacamole adds brightness and richness, and the sweet potato isn't the only veggie in the mix-fresh tomatoes, onions and poblanos round out these taco taters! A dash of Old El Paso™ taco seasoning mix adds the perfect amount of zest. Try this tasty twist next time you're craving everyone's favorite handheld meal, and you can clean your crisper drawer out in the process. It's a guaranteed hit that "accidentally" skips the meat and dairy, so keep it around for when you're hosting folks with special diets (or when you want to try one yourself)!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Prick sweet potatoes on all sides with fork; place on 15x10x1-inch pan. Bake 40 to 50 minutes or until potatoes are tender when pierced in center with fork.
- Meanwhile, in small bowl, mix avocado, 1/2 teaspoon of the lime juice, 1 tablespoon of the cilantro and 1/8 teaspoon of the salt. Mash with fork to chunky consistency. Cover and refrigerate until ready to serve.
- In 10-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile, bell pepper and tomatoes. Cook 5 to 6 minutes or until tomatoes are soft and other vegetables are crisp-tender. Add beans, taco seasoning mix, remaining 1/8 teaspoon salt, remaining 1 teaspoon lime juice and the water. Cook and stir 3 to 4 minutes or until completely heated through and slightly thickened.
- Split potatoes open; divide bean mixture among potatoes-they will be very full. Divide avocado mixture among potatoes; top with remaining 1 tablespoon cilantro.
Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 10 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Potato, Sodium 500 mg, Sugar 8 g, TransFat 0 g
SOUTHWESTERN STUFFED SWEET POTATOES
Loaded with the southwest flavor of McCormick® Hint of Salt Mexican Taco Truck Seasoning, black beans and your favorite taco-inspired toppings, you'll be craving these hearty stuffed sweet potatoes every night of the week. Best of all? They're ready in just 20 minutes!
Provided by McCormick
Categories Entrees,
Yield 6
Number Of Ingredients 7
Steps:
- Pierce sweet potatoes with fork. Microwave on HIGH 8 to 10 minutes or until tender, turning over halfway through cooking. Keep warm.
- Heat oil in large non-stick skillet on medium heat. Add bell pepper and onion; cook and stir 3 minutes or until softened. Stir in beans, Seasoning and water. Cook 2 minutes or until heated through.
- Make a lengthwise slit along top of each sweet potato and squeeze ends gently to open. Fluff sweet potato flesh with fork. Top with bean mixture and serve with desired toppings.
- Test Kitchen Tip•Serve with assorted toppings, such as chopped avocado, shredded cheese, sour cream, salsa or chopped fresh cilantro. •To prepare sweet potatoes in the oven, pierce potatoes and wrap in foil. Bake in preheated 350°F oven 50 minutes or until tender.•Substitute 1 cup corn for the bell pepper.•Use any variety of canned beans in place of the black beans.
Nutrition Facts : Calories 151 Calories
STUFFED SOUTHWESTERN SWEET POTATOES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees. Wash the sweet potatoes, scrubbing them well to remove any dirt or soil. With a fork, prick the sweet potatoes. Place on the oven rack; bake about 45 minutes, or until a knife inserted in the center goes in easily. Remove the potatoes from the oven.
- Carefully cut off 1/3 of each potato lengthwise. Scoop out and remove the pulp from the potato, leaving a 1/4-inch-thick shell. Scoop out all pulp from the potato tops, and discard the tops.
- In a large bowl, mix well the potato pulp, butter, salt, smoked chicken and cayenne. Fill the potato shells with the hot mixture, mounding it slightly. Serve immediately.
SOUTHWESTERN RANCH SALAD #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. A robust greens and chicken salad with beans, corn, onions and cheese, dressed with.....hidden valley ranch dressing! all the flavours of the southwest in each delicious bite!
Provided by FOODFROMMYHEART
Categories Lunch/Snacks
Time 25m
Yield 4 Salads, 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oven to 400° F . Use a pizza cutter to slice the tortillas into thin strips. Line a baking sheet with foil and coat it with non-stick spray. Spread the tortilla strips out in a single layer and spritz lightly with more non-stick spray. Sprinkle lightly with Ranch Dressing Seasoning Mix.
- Bake the tortilla strips for 5-10 minutes or until they are golden brown and crispy. Stir the tortilla strips half way through cooking.
- While the tortilla strips are baking, cut the head of lettuce or greens into small pieces. Rinse the greens and drain well. Chop the tomato and slice the green onions with some tops. Rinse the black beans in a colander and drain well. Thaw the corn.
- Whisk together all of the ingredients for the dressing in a small bowl.
- You can either build one large salad or 4 Servings on chilled plate(s).
- Layer the greens first, then the chicken, black beans, corn, tomato, shredded cheese, green onion, and a few tortilla strips on top. Serve and ENJOY!
RANCH-CHICKEN STUFFED BAKED POTATOES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Healthy tangy chicken loaded into hollowed out baked potatoes and topped with melted cheese, bacon, and shallots.
Provided by redhd244
Categories One Dish Meal
Time 3h30m
Yield 1 potato, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut Chicken into 1" cubes or smaller and put in large zip-lock bag.
- Add Greek Yogurt and packet of Ranch Seasoning Mix to bag and let marinate in refrigerator for 1-3 hours.
- Cook marinated chicken in large skillet till fully cooked.
- Add Frozen Spinach and continue heating.
- Remove from stove and stir in Cream Cheese.
- Preheat oven to 350 degrees.
- Cut small layer off the top of each baked potato and scoop out most of the potato.
- Put some cheese at the bottom of each potato and fill wit chicken mixture. Cover opening with the rest of the cheese and top with Turkey Bacon crumbles.
- Bake in oven for 15 minutes or until cheese is melty.
- Top with shallots and serve hot.
RANCH PARMASAN STUFFED POTATOES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry I like to serve these potatoes during the holidays because their red skins makes for a festive presentation. They are easy enough to prepare for any meal when a delicious side dish is wanted.
Provided by Sauced
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cover potatoes with salted water, then simmer until tender, about 15 minutes. Drain potatoes and cool to room temperature, about 40 minutes.
- Preheat oven to 350°F with rack in middle.
- Chop chives then stir together with ranch dressing, cheese, and lemon juice.
- Using a small melon-ball cutter or a teaspoon, scoop out the center of each cooled potato.
- Stuff potatoes with Ranch dressing and cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.
Nutrition Facts : Calories 730.9, Fat 23.6, SaturatedFat 7, Cholesterol 31.9, Sodium 833, Carbohydrate 111.7, Fiber 11.8, Sugar 9.9, Protein 22.8
SOUTHWEST RANCH STUFFED SWEET POTATOES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. A delicious baked sweet potato stuffed with chipotle ranch, corn, black beans, spinach, and sauteed shallots.
Provided by darlene.demesa
Categories Weeknight
Time 1h5m
Yield 4 potatoes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Bake sweet potatoes in a 350 degree oven for about 30 minutes or until tender.
- Let cool and scoop out insides into a bowl, and place skins on a sheet pan.
- Mix yogurt,Hidden Valley Original Ranch Seasoning mix and chipotle seasoning and add to the potatoes.
- Saute diced shallot in olive oil and add chopped spinach and stir until tender.
- Add the spinach and shallots to the potatoes along with the corn and black beans.
- Mix well and stuff the skins with the mixture.
- Top with shredded mozzarella cheese and place back in oven for 15 minutes, or until cheese is melted.
Nutrition Facts : Calories 183.1, Fat 7.2, SaturatedFat 2.4, Cholesterol 11.1, Sodium 152.7, Carbohydrate 24.2, Fiber 4.9, Sugar 3.8, Protein 7.2
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