In a large skillet over medium-high heat, brown the ground beef, chopped onion, and minced garlic. Drain the grease, then stir in the taco seasoning and salsa.

Reduce the heat to medium-low and cook for about 5 minutes, until the mixture has thickened and is heated through. Add up to 1/2 cup of water to reach the desired consistency.

While the meat cooks, poke holes all over the sweet potatoes and microwave on high for 8–10 minutes, turning them over once halfway through. If the potatoes are not soft enough, continue cooking for 1–3 minutes more. Typically two potatoes are cooked at a time, but if the microwave allows, all four can be cooked at once. Let the sweet potatoes cool slightly, then slice them lengthwise and fluff the insides with a fork.

Spoon the cooked taco meat over the sweet potatoes and add desired toppings such as shredded cheese, diced tomato, avocado, guacamole, or sour cream. Enjoy!