- 12 ounces cooked beef (such as steak, roast or pot roast), cut into 1/2-inch cubes (about 2–1/2 cups) ** see note
- 1 large sweet potato, unpeeled, cut into 1/2-inch cubes (I peeled mine)
- 1 medium yellow onion, chopped
- 1 tablespoon taco seasoning mix
- 1/4 cup water
- 1 tablespoon vegetable oil
- light sour cream
- hot pepper sauce, optional
- Chopped fresh cilantro
- small flour tortillas
- Combine sweet potatoes, onion and taco seasoning in large nonstick skillet over medium heat. Add water. Cover and cook 8 to 10 minutes or until crisp-tender and water has almost evaporated, stirring once.
- Stir in oil; continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and begin to brown, stirring occasionally.
- Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.
- Serve in tortillas and garnish with sour cream, hot pepper sauce, and cilantro, as desired. Serves 4.
If you don’t have any cooked beef just cook some up. I used a sirloin and cut it into cubes. Then seasoned it and cooked it in a skillet.