Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 lb (454g) lean ground beef
  • 2 medium sweet potatoes, peeled and cubed into ½-inch (1.25 cm) pieces
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon paprika (5 ml)
  • ½ teaspoon chili powder (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • Optional: 1 cup (240ml) beef broth or water (if needed)
  • Optional: 1 bell pepper, diced
  • Optional: 1 can (15 oz / 425g) black beans, drained and rinsed
  • Optional: 1 cup (113g) shredded cheddar cheese
  • Fresh cilantro or parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Add diced onion and cook until softened. Stir in minced garlic and cook until fragrant.
  2. Add ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned. Drain off any excess grease if necessary.
  3. Add the cubed sweet potatoes to the skillet. Sprinkle with cumin, paprika, chili powder, salt, and pepper. Stir to coat evenly.
  4. Add beef broth or water (if using). Reduce heat to medium-low, cover, and simmer until sweet potatoes are tender. Stir occasionally to prevent sticking.
  5. If using, stir in bell pepper and black beans during the last 5 minutes of cooking.
  6. Remove the lid and cook until any excess liquid has evaporated.
  7. Sprinkle with shredded cheese, cover, and let melt.
  8. Garnish with fresh cilantro or parsley. Serve hot.