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.
Cooking Tip: 1-1/2 teaspoons each cumin and chili powder may be substituted for taco seasoning.
Meanwhile, combine sour cream and hot sauce in small bowl. Set aside.
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.
Garnish with cilantro, as desired. Serve with sour cream mixture.
Nutrition information per serving, using chuck shoulder pot roast: 329 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 63 mg Cholesterol; 387 mg Sodium; 33 g Total Carbohydrate; 5.4 g Dietary Fiber; 26 g Protein; 3.7 mg Iron; 3 mg NE Niacin; 0.3 mg Vitamin B6; 2.6 mcg Vitamin B12; 5.6 mg Zinc; 26.1 mcg Selenium; 4.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Niacin, and Vitamin B6.