Ingredients:

  • 1 lb lean ground beef
  • 2 cups sweet potato, peeled and diced into 1/2 inch cubes
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 can (14.5 oz) diced tomatoes with green chilies, undrained
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, sliced

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch cast iron skillet. Add the ground beef and cook, breaking it apart with a spatula, until it reaches a deep brown color. Drain excess grease if necessary, leaving about a tablespoon in the pan.
  2. Add the diced onion to the skillet and cook for 3–4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Add the diced sweet potatoes to the skillet. Spread them in an even layer and let them sear undisturbed for 3–5 minutes to develop golden edges. Stir in the chili powder, cumin, paprika, salt, and pepper, tossing until the potatoes are mahogany-colored.
  4. Pour in the undrained diced tomatoes and green chilies. Reduce heat to medium-low, cover with a lid, and simmer for 8–10 minutes until the potatoes are fork-tender.
  5. Remove the lid and sprinkle the shredded cheddar cheese evenly across the top. Cover for 1 minute until the cheese is completely melted.
  6. Garnish with chopped fresh cilantro and sliced green onions before serving.