Deceptively Delicious Tacos

I was suprised when my family went crazy and ate up these tacos. This recipe is from a cookbook by Jessica Seinfeld called Deceptively Delicious. She tries to hide some vegetables in all of her recipes. When I told Mark that I had put butternut squash in the taco meat. He joked about there just being a little bit of dog poop in the food. But he still ate every bit of his two tacos I gave him and so did each of my kids. I suggest everyone go and buy this book. It has a lot of other good recipes our family has enjoyed as well.
Tacos

Nonstick cooking Spray
1 tablespoon olive oil
1lb of lean ground sirloin or turkey
1(14 oz.) can of crushed tomatoes, with their juice
1/2 cup sweet potoato, carrot, or butternut squash puree
1/2 (1.2 oz) packet taco seasoning, with no msg
1 pkg of taco shells (18 shells)
1/2 cup of reduced fat mozzarella cheese or Cheddar cheese

Toppings
1/2 lb. of cherry tomatoes, stemmed and quartered
1/2 cup canned or frozen corn kernels
1/4 cup of lowfat sour cream
3 large leaves Romaine lettuce, thinly sliced crosswise
1/2 small avocado pitted, peeled, and sliced
1 small red pepper, stemmed, seeded, and finely sliced

1. Coat a large nonstick skillet with cooking spray and set it over med. heat. When the skillet is hot, add the oil. Add the meat breaking it up with a spoon. Brown for 4 to 5 minutes, stirring occasionally also.

2. Stir in tomatoes and their juice, vegetable puree and seasoning mix. Reduce the heat to low and simmer until the meat is no longer pink and the mixture begins to thicken, 10 to 15 minutes longer.

3. Preheat the oven to 325 F. Fill the taco shells with the meat mixture and sprinkle with cheese. Stand the shells in a baking dish and bake until the cheese melts, 5 to 10 minutes. Add your favorite toppings.
Half the butternut squash or sweet potato and cook for 45 min. at 400 degrees. When cools put the inside and some water in a blender or food processor to puree.