Southwest Sweet Potato & Ground Beef Skillet

Ingredients

• 1 lb lb Lean ground beef
• 1 tbsp tbsp Olive oil
• 1 large (12 oz) whole Sweet potato, peeled and cut into 1/2-inch cubes
• 1 whole Red bell pepper, diced
• 1 small whole Yellow onion, diced
• 2 clove Garlic cloves, minced
• 1 tbsp tbsp Chili powder
• 1 tsp tsp Ground cumin
• 1/2 tsp tsp Smoked paprika
• 1/2 tsp tsp Kosher salt
• 1 can (15 oz) can Black beans, drained and rinsed (15 oz can)
• 1 cup cup Frozen corn
• 1 can (10 oz) can Diced tomatoes with green chiles (10 oz can)
• 1/2 cup cup Low-sodium beef or chicken broth
• 1/2 cup cup Shredded cheddar or Monterey Jack cheese
• juice of 1 lime whole Lime juice
• 2 tbsp tbsp Fresh cilantro, chopped
• for serving as needed Avocado, optional for serving

Instructions

1. Heat olive oil in a large deep skillet over medium-high heat. Add ground beef. Cook until browned, breaking it into crumbles. If necessary, drain excessive fat.
2. Add onion and bell pepper. Cook approximately 3-4 minutes.
3. Add garlic, chili powder, cumin, smoked paprika and salt. Cook approximately 30 seconds.
4. Add sweet potato cubes. Stir in diced tomatoes and broth. Bring to a simmer.
5. Cover. Reduce heat to medium-low. Cook approximately 10-12 minutes, stirring once or twice, until sweet potatoes are almost tender.
6. Add black beans and corn. Continue cooking uncovered approximately 5 minutes until sweet potatoes are tender, excess liquid reduces, and beans and corn are hot.
7. Sprinkle cheese over the skillet. Cover approximately 2 minutes to melt.
8. Remove from heat. Squeeze lime juice over the top. Finish with cilantro. Serve with optional avocado.

Nutrition

Chef's Notes

Keep the sweet potato pieces close to 1/2 inch so they cook quickly and evenly. Food safety: Cook ground beef to an internal temperature of 160°F.

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