Southwest Ground Beef & Sweet Potato Skillet

Recipe number 2 for #beefmonth was a bit outside my family’s comfort zone. Since we use ground beef ALL.THE.TIME. I wanted to make sure our challenge recipe was something new! Courtesy of this Southwest Ground Beef & Sweet Potato Skillet checked all the boxes of a great meal!

I did hold back on some of the chili power and cumin to make sure it wasn’t too spicy for the kids to eat, but I think it would have been great with the full amounts in the recipe. Check it out for yourself and let us know what you think!

1 T. olive oil
1/2 c. diced onion
1 lb. ground beef
5 t. chili powder
2 t. ground cumin
salt & pepper to taste
1 t. garlic
2 c. peeled and diced sweet potatoes
14.5 oz. can fire roasted diced tomatoes
4 oz. canned diced green chilies
1/4 c. water
1/2 c. shredded cheddar cheese
Cilantro for garnish (optional)

Heat the olive oil in a large skillet over medium high heat. Add in the ground beef and diced onion and crumble the beef with a wooden spoon. Add in 1 tablespoon of chili powder, 1 teaspoon of cumin, and season with salt and pepper. When the beef is nearly cooked through add in the garlic and cook for another minute. Pour it out onto a plate and wipe out the skillet.

Add the diced sweet potato, fire roasted tomatoes, green chiles, water, 2 teaspoons of chili powder, 1 teaspoon cumin, salt and pepper to the skillet. Stir everything together and cover it with a lid. Lower the heat and let it simmer for about 20 minutes or until the sweet potatoes are tender.

Add the ground beef mixture in with the sweet potatoes and stir everything together. Top with shredded cheese and cover with the lid again for another minute or until the cheese is melted. Top with chopped cilantro and serve.

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