A fantastic taco Tuesday night meal, packed with flavor and for sure going to leave you full. Who knew adding sweet potatoes to your taco bowls could be so yummy?!
I like to make these for meal preps during the week as well!
Let’s get started!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup sliced peppers
1 pound lean ground beef
4 teaspoons chili powder, divided
2 teaspoons ground cumin
salt and pepper to taste
1 teaspoon grated garlic
1 cup peeled and diced sweet potatoes
14.5 ounce can fire roasted diced tomatoes
4 ounces canned diced green chiles
1/2 cup shredded Colby Jack cheese
Heat the olive oil in a large skillet over medium high heat. Add the diced sweet potatoes and cook until soft. Pour it into a bowl and set aside.
Add the ground beef, garlic, peppers and diced onion and cook until beef is brown. Add in chili powder, cumin, and salt and pepper. Add in the fire roasted tomatoes, green chiles and sweet potatoes. Stir everything together and cover it with a lid. Lower the heat and let it simmer for about 20 minutes.
Top with shredded cheese and cover with the lid again for another minute or until the cheese is melted. Top with chopped cilantro and serve with cooked rice.