Ground Beef and Fresh Sweet Potato Tex-Mex Skillet

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Ground beef (80-85% lean)
• 2 each (large) Sweet potatoes, peeled and cubed
• 1 each Yellow onion, diced
• 1 each Green bell pepper, diced
• 1 each Red bell pepper, diced
• 2 cloves Garlic
• 1 can (15 oz) Black beans, drained and rinsed
• 1 can (15 oz) Corn, drained
• 1 can (10 oz) Diced tomatoes with green chilies
• 2 tbsp Olive oil
• 2 tsp Chili powder
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Dried oregano
• 1 each Avocado, sliced
• 1/4 cup Fresh cilantro, chopped
• 1/2 cup Shredded cheddar cheese
• 1/4 cup Sour cream, for serving (optional)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet with a lid over medium-high heat. Add the sweet potatoes and cook 3-4 minutes, stirring occasionally.
2. Add 1/4 cup water, cover, and reduce heat to medium. Steam the sweet potatoes until almost tender, about 5-7 minutes, then remove to a plate.
3. In the same skillet, heat the remaining olive oil and brown the ground beef, breaking it up with a spoon, about 5-7 minutes, until no longer pink (160°F internally). Drain excess fat.
4. Add the onion, bell peppers, and garlic, and cook until the vegetables begin to soften, 3-4 minutes.
5. Stir in the chili powder, cumin, paprika, oregano, salt, and pepper.
6. Return the sweet potatoes to the skillet along with the black beans, corn, and diced tomatoes with green chilies. Simmer uncovered for 5-7 minutes.
7. Top with the shredded cheese and cover until melted, about 2 minutes.
8. Garnish with avocado slices, cilantro, and a dollop of sour cream if desired.