Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound lean ground beef (450g) (at least 85% lean)
  • 1 medium yellow onion, diced (approx. 1 cup) (150g)
  • 1 red bell pepper, diced (approx. 1 cup) (150g)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder (5 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (1.25 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1 large sweet potato, peeled and diced (approx. 2 cups) (300g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 cup frozen corn (150g)
  • 1/2 cup beef broth (120 ml)
  • Salt and black pepper to taste
  • Optional Garnishes: chopped cilantro, shredded cheddar cheese, sour cream, avocado slices, lime wedges

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. Add diced onion and bell pepper to the skillet. Cook until softened, about 5 minutes. Add minced garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), and dried oregano. Cook for 1 minute more, stirring constantly, until fragrant.
  3. Stir in diced sweet potato, diced tomatoes (undrained), black beans, corn, and beef broth.
  4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until sweet potatoes are tender.
  5. Season with salt and black pepper to taste. Garnish with your favorite toppings and serve hot. Enjoy your Southwest Beef and Sweet Potato Skillet!