Ingredients
Scale
- 1/2 tbsp avocado oil, or olive oil
- 1 lb lean ground beef, 96% lean
- 5 cloves garlic, minced
- 2 medium sweet potatoes
- 1 small white onion
- 1 red bell pepper
- 1 small jalapeño
- 1 packet low sodium taco seasoning, divided
- 1 can fire roasted diced tomatoes, 14.5 oz
- 1 can green chilis, 4oz, optional
- 1/4 cup beef stock, sub water if needed
- 1 lime, juiced
- 3/4 cup lite shredded Mexican cheese
- 3 tbsp fresh cilantro, diced
- For topping: sliced tomatoes, avocado, salsa, greek yogurt, queso, tortilla chips, Jalapeno Crema
Instructions
- Prepare vegetables: Dice onion, red pepper, and jalapeño. Peel and cube sweet potatoes.
- Heat skillet to medium heat, add ¼ tbsp avocado oil. Sauté onion and garlic for 2 minutes.
- Add ground beef and half the taco seasoning. Cook for 6-8 minutes until browned. Remove and set aside.
- Add remaining oil, sweet potatoes, canned tomatoes, red pepper, jalapeños, and green chiles to skillet.
- Pour in beef stock and remaining taco seasoning. Stir well, cover, and cook for ~20 minutes until sweet potatoes soften.
- Once potatoes are tender, return beef to skillet. Add lime juice and stir.
- Sprinkle cheese and cilantro. Cover for 3-5 minutes to melt cheese.
- Top with avocado, salsa, tomatoes, and greek yogurt. Serve with rice or tortilla chips.
Notes
- Use a vegetable chopper for even dicing.
- Adjust jalapeño for desired spice level.
- Substitute beef stock with water if needed.
- Serve with additional toppings for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Southwest
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 60mg