Beef and Sweet Potato Skillet
A quick and delicious weeknight meal! Try this Ground Beef & Sweet Potato Skillet. Full of southwest flavor and ready in 30 minutes!
Servings: 4
Equipment
- heavy bottomed skillet
- sharp knives
Ingredients
- 1 tsp olive oil
- 1 lb lean ground beef *see notes
- 2 Tbsp chili powder
- 2 tsp ground cumin
- ½ tsp salt more as needed
- ½ tsp black pepper
- 2 garlic cloves, minced
- 2 cup sweet potatoes, peeled and diced
- 1 small bell pepper, chopped
- ¼ cup yellow onion, diced
- 1 Tbsp chipotle pepper in adobo, chopped
- 15 oz can diced tomatoes *see notes
- ⅓ cup beef broth
- ½ cup shredded cheese
- 1 jalapeño, sliced
- 1 lime, cut into slices for garnish
Chipotle Creama
- 1½ Tbsp chipotle pepper in adobo
- ½ cup sour cream *see notes
- ¼ tsp salt more as needed
- 1 tsp honey
- 3 Tbsp cilantro
Instructions
- Heat the olive oil in a large skillet over medium high heat. Add in the ground beef and diced onion and crumble the beef with a wooden spoon. Add in half of the seasoning mix. When the beef is browned, add in the garlic and cook for one minute minute. Pour the meat out onto a plate or bowl.
- Add the diced sweet potatoes, bell peppers, onions, canned tomatoes, chipotle, broth and the other half of the seasonings. Stir everything together and cover it with a lid. Lower the heat to a simmer for about 15-20 minutes or until the sweet potatoes are tender to your liking
- While the potatoes are cooking, make the crema. Add all the ingredients into a food processor or blender, additionally you can use an immersion blender. Set aside.
- Add the ground beef mix into the sweet potato mix and stir everything together, let the beef heat up a bit. Top with cheese and jalapeño and cover with the lid again for another minute or until the cheese is melted. Drizzle the crema over the top. Option to garnish with cilantro. Serve on plates and enjoy!
Notes
*ground venison or turkey will work.
*any diced canned tomato variety will work, rotel or fire roasted and so on.
*plain greek yogurt will also work well.
Please note: you can add the leftover chipotle peppers in adobo to a small ziplock and freeze for another recipe!
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1cup | Calories: 374kcal | Carbohydrates: 26g | Protein: 32g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 96mg | Sodium: 819mg | Potassium: 1025mg | Fiber: 6g | Sugar: 9g | Vitamin A: 11147IU | Vitamin C: 31mg | Calcium: 284mg | Iron: 6mg