Ingredients:

  • 1 lb lean ground beef (90% or 93% lean)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and cut into 1/4-inch cubes
  • 1 medium red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1/2 cup beef broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the skillet over medium-high heat. Add the ground beef, breaking it apart with your spatula. Cook until the meat is fully browned and reaches a mahogany-colored crust. Drain any excess grease, leaving about one tablespoon in the pan for flavor.
  2. Lower the heat to medium. Stir in the diced onion, red bell pepper, and jalapeño. Sauté for 3–5 minutes until the onions are translucent and the peppers have softened slightly. Stir in the minced garlic and cook for just 30 seconds until fragrant.
  3. Stir in the diced sweet potatoes and the Southwest spice blend (chili powder, cumin, paprika, garlic powder, salt, pepper), tossing until the potatoes are evenly coated. Pour in the beef broth. Cover the skillet with a lid and simmer for 8–12 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
  4. Remove the lid and stir in the lime juice. Sprinkle the shredded cheese evenly across the top. Cover again for 1–2 minutes until the cheese is melted. Garnish with fresh cilantro before serving.