Ingredients:

  • 1 lb lean ground beef (90% or 92% lean)
  • 1 tbsp olive oil
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 1 red bell pepper (120g), diced
  • 2 medium (500g) sweet potatoes, peeled and diced into ½ inch cubes
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup beef broth
  • 1 lime, juiced

Instructions:

  1. Heat olive oil in a 12-inch cast-iron skillet or large non-stick pan over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until mahogany-colored and no longer pink.
  2. Stir in the diced onion and red bell pepper; sauté for 3–5 minutes until the onions are translucent and the peppers have softened.
  3. Add the minced garlic and cook for 60 seconds until fragrant.
  4. Stir in the diced sweet potatoes, ensuring they are coated in the beef fats. Sprinkle with smoked paprika, cumin, chili powder, salt, and pepper. Stir for 2 minutes to toast the spices.
  5. Pour in the beef broth, immediately reduce heat to medium-low, and cover the skillet with a lid. Simmer for 10–12 minutes, or until the sweet potatoes are fork-tender.
  6. Remove the lid and increase heat to medium for 2 minutes to evaporate remaining liquid and create a slight glaze.
  7. Remove from heat and stir in the fresh lime juice before serving.