This week I wanted try this spin on one of my family favorites: Mexican stack-ups. Normally we make these with corn chips or rice as the base, but I wanted to try to introduce a new flavor to this classic dish. I love sweet potatoes and I have been wanting to try to make sweet potato chips for some time now, so I thought why not use my sweet potato chips as the base for my Mexican stack-ups? The prep work for this recipe did take some time because I had to slice and bake the chips, but after that this recipe couldn’t have been more simple! Besides adding a fun new flavor to the dish, using the sweet potatoes in place of the rice or corn chips will bring additional vitamin A and fiber to this tasty dish.
- 1 large sweet potato
- 1 pound of ground turkey or lean beef
- 1 package of taco seasoning – or make your own!
- 1 can of low sodium black beans or pinto beans
- 1 head of lettuce
- 1 bag of cheddar cheese
- Cherry tomatoes
- Preheat oven to 400°F. Wash sweet potato and remove potato skin, then with a mandolin slicer, slice sweet potato to desired thickness (I used 1/16 inch).
- Spray baking sheet with cooking spray and line baking sheet with sweet potato slices. Spray sweet potatoes with cooking spray and place in oven for 8-10 minutes.
- While the sweet potatoes are baking, brown ground meat on the stove top. Once browned, add taco seasoning. If using packaged taco seasoning, follow package instructions. If using homemade taco seasoning, be sure to add ~1/4 cup of water to ground meat with seasoning and simmer for about 5 minutes.
- When meat and sweet potatoes are done cooking, begin to assemble your stack-ups as desired.
I used my sweet potatoes as my base and then I added a serving of taco meat, beans and lettuce topped with cheese, tomatoes, and salsa. Feel free to assemble your stack-ups in any form or fashion!