Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and diced into ½-inch cubes
  • 2 medium zucchini, sliced into half-moons
  • 1 tsp paprika
  • 1 tsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a 12-inch cast iron skillet or large non-stick frying pan over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until mahogany-colored and fully browned (about 5–7 minutes). Remove the beef with a slotted spoon and set aside, leaving the rendered fats in the pan.
  2. In the same skillet, add the diced sweet potatoes. Spread them in a single layer and sear undisturbed for 3–4 minutes to develop a golden crust. Stir in the diced onion and cook until translucent.
  3. Add the minced garlic, paprika, oregano, salt, and pepper to the skillet, stirring for 60 seconds until aromatic.
  4. Return the browned beef to the skillet and stir in the zucchini half-moons. Cook for an additional 4–6 minutes, stirring occasionally, until the zucchini is tender but retains a slight snap.
  5. If using cheese, sprinkle it over the top and cover the pan briefly until melted. Garnish with chopped fresh parsley before serving.