Description
A hearty and flavorful Southwest-inspired skillet dish featuring lean ground beef, tender sweet potatoes, and a blend of smoky spices, simmered to perfection and topped with melted cheddar cheese and fresh cilantro.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 pound lean ground beef
- 5 teaspoons chili powder (divided)
- 2 teaspoons ground cumin (divided)
- Kosher salt and fresh ground black pepper to taste
- 1 teaspoon grated garlic
- 2 cups peeled and diced sweet potatoes
- 14.5 ounce can fire roasted diced tomatoes
- 4 ounces canned diced green chiles
- 1/4 cup water
- 1/2 cup shredded cheddar cheese
- Cilantro for garnish (optional)
Instructions
- Cook the Ground Beef and Onions: Heat the olive oil in a large skillet over medium-high heat. Add the lean ground beef and diced onion, crumbling the beef with a wooden spoon. Season with 1 tablespoon (3 teaspoons) chili powder, 1 teaspoon cumin, salt, and pepper. Cook until the beef is nearly done, then add the grated garlic and cook for an additional minute. Remove the beef mixture to a plate and wipe out the skillet.
- Simmer the Sweet Potatoes and Vegetables: Into the cleaned skillet, add the diced sweet potatoes, fire roasted diced tomatoes, canned green chiles, 1/4 cup water, remaining 2 teaspoons chili powder, 1 teaspoon cumin, salt, and pepper. Stir to combine and cover with a lid. Lower the heat to a simmer and cook for about 20 minutes or until the sweet potatoes are tender.
- Combine and Melt Cheese: Return the cooked ground beef mixture to the skillet with the sweet potatoes. Stir everything together evenly. Sprinkle shredded cheddar cheese on top, cover again, and cook for another minute or until the cheese is melted. Garnish with chopped cilantro if desired and serve hot.
Notes
- Make sure to cover the skillet during simmering to help tenderize the sweet potatoes evenly.
- If you prefer spicier food, add extra chili powder or include a pinch of cayenne pepper.
- Using lean ground beef helps reduce the fat content while keeping the dish hearty.
- This recipe can be served on its own or with a side of rice or tortillas for a more filling meal.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
