Description
Use one pan to make this healthy taco skillet featuring ground beef, tender sweet potatoes and all the best taco topping.
Ingredients
Scale
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 2 tablespoons avocado or olive oil (divided)
- 3/4 cup yellow onion (diced)
- 3 cloves garlic (minced)
- 1 lb ground beef
- 4–5 cups sweet potatoes (peeled and diced into 1/2 inch cubes)
- 15 ounces can fire roasted tomatoes
- 4.5 ounces can green chiles
- 1 cup shredded Mexican cheese or cashew queso
Instructions
- Brown the beef: Mix all of the taco seasonings together in a small bowl and set aside. Heat 1 tablespoon of oil in a deep saute pan or cast iron skillet over medium-high heat. When the oil is hot, add the diced onion and cook, stirring frequently to soften. Add the minced garlic and cook for another minute, until fragrant. Add the ground beef and cook to break it up slightly then add 3/4 of the prepared taco seasoning. Continue to cook, stirring frequently, until no pink remains and the temperature reaches 165°F. Remove the beef and onions to a plate. Drain the pan and use a paper towel to wipe any brown bits off the bottom of the pan.
- Make the Sweet Potatoes: Drizzle another tablespoon of oil into the pan then add the diced sweet potatoes and the remaining seasoning over medium heat and cook, stirring frequently, until they’re fork tender, 10-15 minutes. Add more oil as needed if they seem to dry. They should be slightly brown on the outside and tender in the middle. Pour in the fire roasted tomatoes and green chiles and stir well to combine. Turn the heat up to medium-high and allow the mixture too bubble for 5 minutes.
- Mix and Garnish: Add the ground beef mixture back to the pan and stir well to combine. Top with shredded cheese then cover for 1-2 minutes until melted. Alternately, prepare and pour vegan cashew queso on top before serving.
Notes
Dairy Free: Omit the cheese or top it with vegan cashew queso. Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pan over medium high heat or microwave.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 408 kcal
- Sugar: 9.3 g
- Sodium: 779 mg
- Fat: 16.3 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 9.8 g
- Trans Fat: 0 g
- Carbohydrates: 36.7 g
- Fiber: 7.1 g
- Protein: 27.8 g
- Cholesterol: 76.7 mg