Ingredients
Equipment
Method
- Heat olive oil in a large 10-12 inch skillet over medium-high heat. Add ground beef and diced onion, using a wooden spoon to crumble the beef into small pieces.
- Add 3 teaspoons of chili powder, 1 teaspoon of cumin, salt, and pepper to the beef. Cook until beef is nearly done, then add grated garlic and cook 1 more minute.
- Transfer cooked beef mixture to a plate and wipe out the skillet with a paper towel.
- Add diced sweet potatoes, fire roasted tomatoes, green chiles, water, remaining 2 teaspoons chili powder, remaining 1 teaspoon cumin, salt, and pepper to the skillet. Stir to combine.
- Cover skillet with lid, reduce heat to medium-low, and simmer for 20 minutes or until sweet potatoes are fork-tender.
- Add the cooked ground beef mixture back into the skillet and stir everything together.
- Sprinkle shredded cheese evenly over the top, cover with lid again, and let sit for 1 minute until cheese melts.
- Remove from heat, top with fresh cilantro if desired, and serve immediately.
Notes
Storage: Refrigerate in airtight container for up to 4 days. Freeze without cheese for up to 2 months.
Serving Ideas: Serve over rice, quinoa, or cauliflower rice. Use as taco or burrito filling. Top with avocado, sour cream, or pickled onions.
Tips: Dice sweet potatoes into 1/2-inch cubes for even cooking. Can substitute Colby Jack or Pepper Jack cheese for different flavor profiles. For spicier version, add diced jalapeños with the onions.
