During the COVID-19 pandemic, we stocked up on a lot of canned goods. Now that we’re able to get groceries again- we’ve been neglecting our stockpile.
However, it created the perfect opportunity for another Rustle Up!
If you haven’t read our last RU post, a “Rustle Up” is when we utilize the random leftovers in our fridge, and whatever groceries we have left at the end of the week.
This week, we created these Taco Stuffed Sweet Potatoes!
These taters are a delicious, easy and healthy alternative to your typical taco night. They were inspired by two cans in the back of our pantry and some leftover ground turkey. Not to mention, this recipe is naturally gluten free and soy free.
Rustle Up Items:
1. Canned Tomato Puree’ Aldi, $0.95
This is actually a really handy can to have around. We use it in pasta sauce all the time, but you can also add it to curries, soups, rice or even use it as a base for salsa!
2. Canned Green Chilies Aldi, $0.85
I originally bought these to make chili. However, they’re also great to have around when you want to spice up your meat and add that extra kick of flavor!
3. Ground Turkey Aldi, $2.19/lbs
We love using ground turkey instead of beef. It’s almost always cheaper and way more lean. Honestly, we usually can’t even tell the difference once it’s cooked and sauced up!
Taco Stuffed Sweet Potatoes
2 medium sized sweet potatoes
3/4 lbs ground turkey
4 cloves of garlic, minced
2 bell peppers, diced.
1/2 an onion, diced.
2 tbsp chili powder
1.5 tbsp cumin
1 tbsp paprika
1 tbsp oregano
1 tsp salt
1 tsp pepper
1 can of diced green chilies (use this to taste!)
1/2 cup tomato puree
2 slices of pepper jack cheese
2 scallions, chopped.
First, wrap ’em up.
Step One: Preheat oven to 400 degrees. Poke several holes in your sweet potatoes to vent. Wrap them individually in tin foil. Place in the oven and bake for 45-60 minutes.
Next, veggie time!
Step Two: Add a splash of oil to a pan at medium heat. Add garlic and cook until fragrant. Next, add your peppers and onions and cook until onions are translucent and peppers are browned to your preference.
Step Three: In the same pan, add the ground turkey. Use a spatula to break the meat into small pieces. Cook until browned completely. Add the remaining spices and canned green chilies to the pan. Stir the mixture to combine meat and veggies evenly.
Tip: You can add lots of canned goods to this recipe to level up even more! We recommend trying canned corn, black beans or canned diced tomatoes!
Sauce it up!
Step Four: Add some moisture into the mix. Pour in the tomato puree. Stir to combine, cover, and simmer on low heat.
Scoop it out!
Step Five: Once cooked, pull the potatoes from the oven and remove the foil. (Careful! They’re hot!) Slice each potato in half. Scoop out the soft inside of the potato into a separate bowl, leaving enough on the sides to maintain the shape of the skins. Add 1/2 tbsp of cumin, 1 tsp of salt, 1 tsp of pepper to the bowl, and stir to combine. Carefully spoon the spiced mixture back into each potato skin.
Stack it up!
Step Six: Use a spoon to top your potatoes with the turkey and veggie mixture.
Top it off!
Step Seven: Finally, top your potato-tacos with chopped pepper jack cheese for some extra gooey goodness, and diced green onions for bite! Drizzle with lime (as always) for an added pop.