I’ve been trying to find more ways to get sweet potatoes into our regular rotation of meals – and HELLO HONEY – this is it! The entire family loved them and I’ll be making for many an upcoming “Taco Tuesday.” I do realize it’s not a taco and I also realize it would be good any night of the week, but for the sake of simplicity (aka my simple brain), we’re going with it. Please don’t poo poo this before trying. I promise you, they are good. (And good for you, but you don’t have to tell.) Go. Make. These. And. Goodbye.

Recipe adapted from : https://www.eatingbirdfood.com/sweet-potato-nachos/

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Sweet Potato Nachos

Sweet potato base, topped with your favorite nacho fixings = amazing!

Course Main Course

Cuisine Mediterranean

Keyword beef, sweet potato, sweetpotato

Servings 4

Author Meredith Bernard

Equipment

• 1 Large sheet pan
• 1 Cast Iron Skillet

Ingredients

• 1 lb ground beef browned
• 2 medium sweet potatoes uniform size
• 1 small onion chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp sea salt, more to taste
• ½ tsp pepper, more to taste
• 1/2 cup black beans
• 1/2 cup mexicorn
• 1/2 cup grape/cherry tomatoes, chopped
• 1 cup shredded cheese (cheddar, colby jack, etc.)
• 1 avocado diced
• 1 tbsp jalapenos, to taste (add more or omit)

Instructions

• Preheat oven to 400 degrees
• Slice sweet potatoes into ¼ inch rounds.
• Toss potatoes in oil and seasonings (all except taco seasoning) to coat.
• Place on large baking sheet in single layer. Cook 20 minutes, flipping halfway through.
• While potatoes are cooking, brown ground beef with chopped onion and season with your choice of taco seasoning.
• Once potatoes cooked, pull them into pile, top with ground beef, black beans, corn, cheese and jalapenos if using. Put back in oven for 5 minutes, or until cheese is melted.
• Top with other items and any other toppings of choice like sour cream, salsa, Dorothy Lynch dressing (my favorite). Enjoy!

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Two things you can never go wrong with…tacos and taco soup! The weather is starting to cool off and when that happens the first thing I want to do (besides wear all the hoodies and snuggle all the new calves on the farm) is break out the dutch oven and make soup. One of our family favorites is taco soup. I love it because not only does it taste great, it’s easy to tweak with whatever canned beans and tomatoes you have on hand. It also pairs perfect with Cast Iron Cornbread. Hope you’ll enjoy this as much as we do! Now go get your soup on. Play video from correct starting point here.

Don’t forget MUSKETPOWDER! This is my go-to seasoning for pretty much all the things and their Ranch-style White Label is perfect in this soup. You can order here and get 10% off using code TFW. (For the Win!)

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Taco Soup

Author Meredith Bernard

Ingredients

• 1 lb ground beef
• 1 small onion chopped
• 1 can corn
• 1 can chili beans
• 1 can pinto beans rinsed and drained
• 1 can stewed tomatoes
• 1 can diced tomatoes with green chiles
• 1 package taco seasoning
• 1 package ranch seasoning or 3-4 tbsp White Label Musket Powder
• Salt to taste
• Shredded cheddar cheese and sour cream to top (chives would be great too!

Instructions

• Brown hamburger and onion (drain if not lean ground beef)
• Add all canned ingredients and seasonings
• Simmer on low 15-20 minutes
• Serve hot with toppings of choice and crackers or cornbread

Video

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I. LOVE. FAJITAS. Because they are easy and tasty and I most always have all of the ingredients at the ready! My favorite fajitas are usually made this way with sirloin steak, BUT HEAR ME OUT. You can make amazing fajitas with lesser cuts of beef, including BEEF STEW. Trust me. Watch to see how I made these and feel free to sub roasted vegetables or other meat (like chicken, if that’s your thing. No judging here. ).

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Beef Stew Instant Pot Fajitas

Author Meredith Bernard

Ingredients

• Meat of choice – for this recipe I used one pack of Beef for Stew
• Onions and Peppers
• Flour Tortillas
• Choice of toppings – ie. shredded cheese salsa, sour cream
• Seasoning for meat of choice I use Musket Powder

Instructions

• Cook meat (I cooked this beef stew for an hour in instant pot and seasoned with beef base and Musket Powder)
• Saute veggies in butter (or butter and oil, because why not?)
• Remove meat, drain and shred. Save the beef broth in fridge to use in other cooking (or pour over your dog’s food. They’ll thank you.)
• Warm tortillas in microwave 20 seconds
• Top tortillas with all ingredients and choice of toppings, fold, say Grace, eat. Amen.

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The polar vortex and a surprise calf dropped this week (meet Buffalo in the video), which ended up calling for Mexican cornbread. Because happy endings always involve butter and cast iron. A friend sent a box full of Texas cornbread goodies that I had to try pronto. So I did what I do, and started scheming. A trip to the Piggly Wiggly for a few extra ingredients was worth the miles for this Mexican cornbread recipe that left appetites satisfied and plates clean. Sometimes I get things wrong in the kitchen, but sometimes I get things really right and this was one of those nights. See full details (and some farm life, too) in the vlog. If you’d rather just see the cornbread making, skip to 7:15. No hard feelings. ;)In my book (and in my belly), there’s no bad cornbread. What’s your favorite? Drop a reply in the comments, I’d love to know.

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Mexican Cast Iron Cornbread

Author Meredith Bernard

Ingredients

• 1 lb sausage or hamburger
• 1 stick butter
• 1 pkg mexican cornbread mix or regular cornbread mix
• 1 cup buttermilk
• ½ can mexicorn
• 1/2 can creamed corn
• 1 cup mexican shredded cheese or your choice

Instructions

• How to cook MEXICAN CAST IRON CORNBREAD
• Mix first 5 ingredients in bowl.
• Preheat oven to 400, while melting stick of butter in cast iron pan
• Layer ½ corn mix batter, then sausage, top with cheese, add rest of batter
• Cook until brown and bubbly – 15-20 min.
• Eat. And don’t expect any leftovers.

Video

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