Freezer Meal Recipes / Dinner / Mexican Sweet Potato Skins

Mexican Sweet Potato Skins

A family friendly, diet friendly meal - Mexican style stuffed sweet potatoes.
6 Servings Meet The Cook Print
Mexican Sweet Potato Skins

Ingredients

  • ¾ cups cook Ground Beef
  • ½ cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 teaspoon Cumin
  • 1 cup Corn, Frozen
  • 3 medium cook Sweet Potato
  • ¼ cups Sour Cream, Low-Fat
  • ¼ cups chop Cilantro, Fresh
  • 1 cup drain and rinse Black Beans, Canned
  • 6 tablespoons Mexican Cheese, Low Fat, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 skin
  • 228 Calories
  • 6g Fat
  • 28mg Cholesterol
  • 149mg Sodium
  • 483mg Potassium
  • 28g Carbs
  • 6g Fiber
  • 15g Protein
  • WW+ Points 5

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a skillet over medium heat, add ground beef, onion, garlic and cumin.
  2. Cook for 5 minutes.
  3. Remove mixture from pan and set aside.
  4. In the same skillet, add corn and roast until slightly browned. Set aside.
  5. Cut sweet potatoes in half. Scoop flesh out of skins, leaving skins intact.
  6. Mix sweet potato flesh with sour cream and cilantro.
  7. Gently mix in beef/onion mixture, beans and corn.
  8. Scoop filling carefully into skins, place on baking sheet.
  9. Top each half with 1 Tablespoon of cheese.
  10. Bake at 350 degrees for 10 minutes, or until cheese is melted.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a skillet over medium heat, add ground beef, onion, garlic and cumin.
  2. Cook for 5 minutes.
  3. Remove mixture from pan and set aside.
  4. In the same skillet, add corn and roast until slightly browned. Set aside.
  5. Cut sweet potatoes in half. Scoop flesh out of skins, leaving skins intact.
  6. Mix sweet potato flesh with sour cream and cilantro.
  7. Gently mix in beef/onion mixture, beans and corn.
  8. Scoop filling carefully into skins, place on baking sheet.
  9. Top each half with 1 Tablespoon of cheese.
  10. Flash freeze.
  11. Once frozen, place skins in indicated number of freezer bags. Label and freeze.

Freeze For Later Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Bake at 350 degrees for 10 minutes or until skins are heated through.

6 Comments

Join the discussion
  1. My one and only question on this is: how do you chop a sweet potato, if the potato itself isn’t nice like a russet? This is an awesome idea & family would like it, but I look for easy ways of things & cutting raw sweet potatoes is a hard thing to do….

    1. The sweet potatoes have to be baked first. You can also cook them in the microwave, or wrap them in foil and cook them overnight in the crockpot.

  2. Made this last night and I have to admit, it totally surpassed expectations…even the nortiriously picky 10 year old asked for seconds. Next time I would mix some cheese with the filling (kids suggestion) and I served with a grating of cinnamon on top (which was awesome!)

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