- 1 pound lean ground beef
- 2 tablespoons taco seasoning - I used Penzeys Bold Taco
- 1 small onion, diced
- 5 cloves garlic, minced
- 2 medium sweet potatoes, cleaned and cut into bite-sized pieces (you can peel them, but it's not necessary)
- 1 can fire roasted diced tomatoes
- 1 red bell pepper, seeded and chopped
- 1 small jalapeño, seeded and chopped
- 1 can green chiles
- 1 lime, juiced
- 1 cup frozen corn
- 1 can black beans, rinsed and drained
- ¾ cup shredded white cheddar
- ¼ cup chopped fresh cilantro
- ¼ cup chopped green onions
- 1 avocado - seeded, peeled, and sliced
Heat a large sauté pan to medium heat. Add the ground beef and the taco seasoning to the skillet. Cook for 6-8 minutes or until it’s light brown. Add the diced onion and minced garlic. Sauté for 2 minutes.
With the pan still over medium heat, add the diced sweet potatoes, canned tomatoes, red pepper, jalapeño, and canned green chiles. Ensure everything is coated well. Cover with a lid and allow to cook for 20 minutes so that the sweet potatoes begin to soften. Add up to a half cup of water if the mixture begins to dry out. Do not let it burn.
Turn the stove burner to low heat. Add the juice of one lime, then stir to combine. Add the corn and black beans, stir again, and replace the lid and cook for 5 minutes or until the corn is cooked through and the black beans are heated through.
Serve in bowls topped with shredded cheese, chopped cilantro and green onions, and sliced avocado.
- Yields: 6-8 servings
- Preparation Time: 45 minutes