When it comes to quick, nutritious (preferably delicious) mid-week meals for our family, I’m all in! This recipe uses something we have a lot of around here (BEEF) and a favorite vegetable that makes North Carolina proud – sweet potatoes! Did you know we are the leading state for producing this sweet gem? We are! Find out more about all the ways this orange super food are not only good for you, but more than good cooked in a million different ways by scrolling around over at NC Sweetpotatoes. BUT FIRST, watch and read below to see how to make this new family favorite and give it a try. Then come back and let me know what you think!

Tex Mex Beef & Sweetpotato Skillet Dish

5 from 1 vote

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Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Author: Meredith Bernard

Equipment

• Cast Iron Skillet

Ingredients

• 1 lb. lean ground beef
• 2 tbsp olive oil or butter, divided
• 2 garlic cloves minced
• 1 small onion diced
• 4 sweet mini peppers or 1 bell pepper diced
• 2 medium sweetpotatoes diced (washed, skin on)
• 1 can mexi-corn or Southwest corn
• ½ cup beef broth
• 1 can diced tomatoes
• 8 oz. tomato sauce
• 1 tbsp southwest seasoning
• Salt & Pepper to taste

Instructions

• Rinse and scrub potatoes to clean. Chop into ½ inch cubes. Dice peppers and onions.
• Heat 1 tbsp oil or butter in skillet over medium heat.
• Add garlic and sauté until fragrant, careful not to burn.
• Add ground beef, breaking apart and stirring until cooked through – about 5-7 minutes. Remove garlic and hamburger to covered bowl or plate and set aside.
• In same skillet, add 1 tbsp oil (or butter), sauté peppers, onion and sweet potatoes until slightly tender.
• Pour in broth, diced tomatoes and tomato sauce, cover and simmer 12-15 minutes.
• Stir in cooked beef and corn. Cook until liquid reduces and mixture thickens a bit. Add spices and salt/pepper to taste.
• Serve alone or over rice. Pair with mixed green salad. Enjoy!

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