Southwest Sweet Potato Skillet

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 red bell pepper

1 red onion

3 medium sized sweet potatoes

1/2 tbsp olive oil

1 lb lean ground beef

1 tbsp minced garlic

1 packet taco seasoning

1 14.5 oz can of diced tomatoes

1 cup water or beef broth

1/2 cup shredded cheddar cheese

1/4 cup fresh cilantro leaves

Directions

Prep the ingredients by dicing the bell pepper, onion and sweet potato into small cubes.

Heat olive oil in a large skillet and add ground beef. Cook for 4-5 minutes until almost fully browned.

Add the diced bell pepper, onion and minced garlic. Stir well, then cook for 2-3 minutes until the veggies start to soften.

Add taco seasoning and 2 tbsp of water, then stir so that everything is fully combined.

Place the beef and veggie mixture in a bowl and return the skillet to the stove.

Add the sweet potatoes, diced tomatoes and water or beef broth to the skillet. Stir well, then cover with a lid and bring to a boil.

Turn the heat down and simmer for about 10 minutes, stirring every few minutes until the sweet potatoes have absorbed most of the liquid and are fork tender.

Once the sweet potatoes are soft add the beef and veggies back to the pan and stir well. Remove pan from the heat, sprinkle cheese on top, and cover with a lid for a few minutes so the cheese melts.

Top with fresh diced cilantro, and enjoy!

Notes

Add 1 (4 oz) can of diced green chiles to turn up the heat