Ingredients
Meat and Vegetables
- 1 pound lean ground beef
- 1/2 cup onion, diced
- 1 small red bell pepper, diced
- 1 pound sweet potatoes, diced in 1-inch cubes, peeled or unpeeled
Spices and Seasonings
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
Other Ingredients
- 2 tbsp olive oil
- 1 (10 ounce) can Rotel fire roasted tomatoes and green chiles, drained
- 1 cup cheddar cheese, shredded
- 1/4 cup cilantro, chopped
Instructions
- Cook the Ground Beef: Heat a large skillet over medium heat and add the lean ground beef. Cook and crumble the beef until it is no longer pink, about 5-7 minutes. Drain any excess grease from the pan to keep the dish lean.
- Sauté Onion and Bell Pepper: Add the diced onions and red bell pepper to the browned beef in the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are just softened and fragrant.
- Add and Toast Spices: Stir in chili powder, ground cumin, smoked paprika, kosher salt, and black pepper. Cook the spices with the beef and vegetables for about 30 seconds until they become fragrant, enhancing the dish’s southwest flavor.
- Incorporate Rotel and Simmer: Pour the drained Rotel fire roasted tomatoes and green chiles into the skillet. Stir to combine and bring the mixture to a light simmer. Let it cook for 5 minutes to allow flavors to meld and the sauce to slightly thicken.
- Finish and Garnish: Just before serving, sprinkle the shredded cheddar cheese evenly over the beef and sweet potatoes in the skillet. Cover the skillet with a lid for a few minutes to let the cheese melt. Finally, garnish the dish with fresh chopped cilantro for a bright, fresh touch.
Notes
- Sweet potatoes can be peeled or left unpeeled depending on preference and added texture.
- Use lean ground beef to reduce excess fat and grease in the dish.
- If you prefer a spicier dish, add a pinch of cayenne pepper or use a hot Rotel variety.
- For a vegetarian version, substitute ground beef with cooked lentils or plant-based ground meat alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Mexican
