Description
Bright, smoky, and just the right balance of sweet and spicy, this one-skillet meal features lean ground beef and caramelized sweet potatoes, making it perfect for busy nights or meal prep.
Ingredients
Scale
- 450 g (1 lb) lean ground beef (85% lean)
- 600 g (1 large or 2 medium) sweet potatoes, peeled and cut into 1.5 cm / 1/2-inch cubes
- 1 medium yellow onion, finely chopped (about 150 g / 1 cup)
- 1 red bell pepper, diced (about 150 g / 1 cup)
- 2 garlic cloves, minced (about 8 g)
- 15 g (1 tbsp) tomato paste
- 15 ml (1 tbsp) vegetable oil or avocado oil
- 8 g (2 tsp) ground cumin
- 4 g (1 tsp) chili powder
- 2 g (1/2 tsp) smoked paprika
- 2 g (1/2 tsp) dried oregano
- 4 g (3/4 tsp) Diamond Crystal kosher salt (or 1 1/4 tsp Morton kosher)
- 2 g (1/2 tsp) black pepper, freshly ground
- 60 ml (1/4 cup) beef broth or water
- 30 ml (2 tbsp) lime juice (about 1 lime)
- 60 g (2/3 cup) shredded cheddar or Monterey Jack (optional)
- Fresh cilantro and sliced green onions for garnish (optional)
Instructions
- Cube the sweet potatoes and dry them with paper towels to remove surface moisture.
- Warm the skillet over medium-high heat and add oil. Add sweet potatoes and cook, undisturbed, for 3–4 minutes until undersides are golden, then stir and cook another 3–4 minutes until edges are caramelized and 70% tender.
- Transfer potatoes to a plate, reduce heat to medium-high, add more oil if needed, and add ground beef. Cook for 4–5 minutes, stirring until browned and no longer pink.
- Add the chopped onion and red pepper, cooking for 4–5 minutes until onions are translucent. Stir in garlic and cook for 30–45 seconds.
- Stir in tomato paste, cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute to bloom the flavors.
- Pour in broth or water, scrape the browned bits from the bottom, and return sweet potatoes to pan. Toss to coat and simmer uncovered for 3–4 minutes.
- Remove from heat, stir in lime juice and salt, then top with cheese if using. Cover for 1–2 minutes to melt cheese or briefly broil.
- Garnish with cilantro and green onions, adjust seasoning, and serve hot.
Notes
Don’t overcrowd the pan for best browning. This dish can be made ahead and refrigerated, reheating gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 7g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg