Southwest Ground Beef Sweet Potato (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/4 cup water
02 -
2 cups peeled and diced sweet potatoes
03 -
113 grams canned diced green chiles
04 -
1 tablespoon olive oil
05 -
410 grams canned fire-roasted diced tomatoes
06 -
1/2 cup diced onion
07 -
450 grams lean ground beef
→ Seasonings
08 -
1 teaspoon grated garlic
09 -
2 teaspoons ground cumin
10 -
5 teaspoons chili powder, divided
11 -
Kosher salt and freshly ground black pepper, to taste
→ Toppings
12 -
Fresh cilantro, chopped, for garnish (optional)
13 -
1/2 cup shredded cheddar cheese
# Instructions:
01 -
Scatter cheddar cheese over everything in the pan. Put the lid on and just wait a minute so the cheese gets melty. If you like, throw on chopped cilantro at the end before you dig in.
02 -
Toss the meat mix you set aside back with the sweet potato combo in the skillet. Give it all a big stir so it's mixed really well.
03 -
Plop sweet potatoes, green chiles, fire-roasted tomatoes, the rest of your chili powder, water, one more teaspoon of cumin, plus a little salt and pepper into the skillet. Get it covered up, turn the heat down, and let it all cook on low for about 20 minutes until you can poke through the sweet potatoes with a fork.
04 -
Drop in the grated garlic. Let it cook for one more minute so the flavor gets going. Move everything onto a plate for now, and wipe out the skillet. You'll need it in a sec.
05 -
Pour olive oil in a big skillet on medium-high heat. Add ground beef and onion. Smash up the beef with your spoon, sprinkle in 3 teaspoons chili powder, 1 teaspoon cumin, some salt, and black pepper. Cook until the beef's almost done all the way through.
# Notes:
01 -
Try to chop your sweet potatoes into even pieces. That way, they'll all cook at about the same time. Lean beef is best so you're not left with a lot of greasy bits.