Ground Beef And Sweet Potato Skillet

It is with great remorse that I admit I've not been cooking very much lately. I've been weighed down by a lot of other things, and Danny has been meal prepping for his workout schedule, so it's not been a priority. It's that simple.

However, the cooking bug hit me this week, and I put together a beautiful ground beef and sweet potato skillet meal that I will definitely be making agin. The spice combination is out of this world, and it's super healthy. Danny's even added it to his meal prep shelf in the fridge so he can enjoy it too.

The bell pepper and black beans are technically "optional," but they're not. Not really. The crisp of the pepper and the extra protein in the beans are the perfect additions to an already tasty dish.

Ingredients:
2 Tbsp olive oil
1 medium onion, diced
2 Tbsp garlic, minced
1 lb ground beef
2 sweet potatoes, diced
1 cup water
1 Tbsp cumin
1 Tbsp paprika
1 Tbsp chili powder
Salt and pepper
1 red bell pepper, diced
1 can black beans, drained

1. Heat oil in a large cast iron skillet. Add onions and sauté until clear and tender.

2. Add garlic and sauté for 1-2 minutes.

3. Brown the ground beef in the onion and garlic mixture.

4. Add the sweet potato cubes to the ground beef mixture. Stir to combine.

5. Sprinkle all seasonings over the mixture. Stir to combine.

6. Add up to a cup of water to the skillet, depending on the moisture in your mixture. Reduce heat to medium, cover the skillet, and let simmer for 9-10 minutes.

7. Add red pepper and black beans. Continue simmering for 4-5 minutes, until sweet potatoes are fork-tender and water has evaporated. Serve immediately.

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