Make it Taco Tuesday every day with our easy-to-make, easy-to-love Beef and Sweetpotato Taco Skillet. It’s loaded with all your favorite taco fillings—meat, beans, salsa, and spices—plus, of course, tasty, healthy sweetpotatoes. And it’s accompanied by all your favorite taco toppings—cheese, lettuce, avocado, cilantro, whatever you like. Fix it up, set it out, and let everyone make their own fun, festive plate.
Beef and Sweetpotato Taco Skillet
Serves 4 to 6
Ingredients:
1 pound ground beef
1 onion, cut into 1/4-inch dice
2 teaspoons minced chipotles (from a can of chipotles in adobo sauce)
1 tablespoon chili powder
1 1/2 teaspoons salt, or more to taste
12 ounces orange- or yellow/white-fleshed sweetpotatoes, or a combination, cut into 1/4-inch
dice (about 2 1/2 cups)
3 cups salsa
One 15-ounce can black or pinto beans, drained
3 cups lightly crumbled tortilla chips
1 1/2 cups crumbled cotija or shredded Monterey Jack cheese
Tortillas, taco toppings, and/or more chips, for topping and serving
Instructions:
In a large skillet over medium heat, cook the beef, onion, chipotle, chili powder, and salt, stirring occasionally and breaking up the beef, for 5 minutes.
Add the sweetpotatoes and cook, stirring occasionally, until the onion and sweetpotatoes are crisp-tender, 6 to 8 minutes.
Stir in the salsa and beans and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the onion and sweetpotatoes are tender, 3 to 5 minutes.
Stir in the chips and continue to cook, stirring occasionally, until the chips are slightly softened, about 3 minutes.
Add more salt to taste. Sprinkle with the cheese. Serve with tortillas, taco toppings, and/or more chips on top or on the side.
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