Southwest Ground Beef And Sweet Potato Skillet
Make this delicious Southwest Ground Beef And Sweet Potato Skillet in one pan. Ready in 45 minutes with ground beef, sweet potatoes, black beans and southwestern spices.
Equipment
- large skillet
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring cups
- can opener
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 1 large red bell pepper diced into 1/2-inch pieces
- 2 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large sweet potato about 1 pound, peeled and diced into 1/2-inch cubes
- 1 can black beans 15-ounce, drained and rinsed
- 1 can diced tomatoes and green chiles 10-ounce, such as Rotel
- 1/2 cup beef broth or water
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons fresh cilantro chopped for garnish
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it is no longer pink, about 5-7 minutes.
- Add the finely chopped onion and diced red bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the beef and vegetable mixture. Stir for 1 minute until all ingredients are well coated and the spices are fragrant.
- Add the diced sweet potato, drained black beans, diced tomatoes and green chiles (with their juices), and 1/2 cup of beef broth to the skillet. Stir everything together until fully combined.
- Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the skillet and cook for 15-20 minutes, stirring occasionally, until the sweet potato cubes are tender and can be easily pierced with a fork.
- Remove the skillet from the heat and sprinkle the shredded Monterey Jack cheese evenly over the top. Cover the skillet again for 2-3 minutes, or until the cheese is fully melted.
- Garnish the finished skillet with freshly chopped cilantro before serving.
Notes
Garnish with fresh cilantro and serve hot. The cheese is optional but adds a nice finishing touch.