4-5 cups peeled and diced sweet potatoes (about 2 medium- large sweet potatoes)
1 can fire roasted tomatoes
1 can green chiles
1 cup shredded Mexican cheese
Mix all of the taco seasonings together in a small bowl and set aside.
Heat 1 tablespoons of oil in a deep saute pan or cast-iron skillet over medium-high heat. When the oil is hot, add the diced onion and cook, stirring frequently to soften. Add the minced garlic and cook for another minute, until fragrant.
Add the ground beef and cook to break it up slightly then add 3/4 of the seasoning. Continue to cook, until no pink remains and the temperature reaches 165°F. Remove the beef and onions to a clean plate then drain the pan and use a paper towel to wipe any brown bits off the bottom.
To that, add another tablespoon of oil to the pan then add the diced sweet potatoes and the remaining seasoning to the skillet over medium heat and cook, stirring frequently, until they’re fork-tender, 10-15 minutes. add more oil as needed if they seem to dry. They should be slightly brown and crispy on the outside and tender in the middle.
Add the fire-roasted tomatoes and green chiles and stir well to combine. Turn the heat up to medium-high and allow the mixture to bubble for 5 minutes.
Add the ground beef mixture back to the pan and stir well to combine. Top with shredded cheese then cover for 1-2 minutes until melted. Garnish with your favorite toppings.
what molly made
I’m Molly, the self-taught cook and baker, photographer and blogger behind What Molly Made. On WMM I share easy-to-make and healthy recipes and love incorporating real, seasonal and whole ingredients whenever possible. My goal is to help people use food as a means to designing a better, healthier and more connected life.