Tex Mex Sweet Potato Beef Skillet
Hearty skillet meal with smoky Southwest flavored ground beef and lots of veggies. (AIP option, paleo option, gluten-free, dairy-free, soy-free, egg-free, nut-free, nightshade-free)
Servings: 4 servings
- 2 large sweet potatoes, peeled and diced
- 3 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper (omit for AIP)
- 1/2 cup frozen corn (omit for paleo, AIP)
- 1 large handfull spinach
- 1 pound ground beef
- 1/2 medium onion, diced
- 1 tsp salt
- 2 tsp cumin (omit for AIP)
- 1 tsp oregano
- 2 avocados, peeled and sliced
- 1 lime, cut into wedges
- 3 scallions, chopped
- 1/2 cup cilantro, chopped
In a large skillet on medium-high heat, add all ingredients under "Beef" ingredient heading above. Stir occasionally until fully cooked and browned. Remove from heat, pouring into a bowl and covering.
In skillet, add sweet potatoes, olive oil, 1/2 tsp each of salt and pepper. Cook, stirring occasionally, until sweet potatoes are lightly browned and can be easily pierced with a fork.
Add ground beef back into pan along with corn and cook until heated. Remove from heat. Add spinach and gently incorporate while allowing spinach to wilt.
Garnish with sliced avocado, lime wedges, scallions, and cilantro.
Best served immediately.
If made in advance, store garnishes separately from rest of cooked sweet potato beef skillet to allow for reheating before adding fresh garnishes.