(Family Features) For busy families, it’s hard to beat a one-skillet dish that cuts down on cleanup without sacrificing flavor. Especially during the hectic fall season when cool, crisp days call for comforting food, you can warm up the evening with a hot Tex-Mex meal that’s sure to occupy a permanent spot on the menu.
Find more comfort food favorites by visiting ncsweetpotatoes.com.
Tex-Mex Sweet Potato Beef Skillet
Recipe courtesy of Meredith Bernard of “This Farm Wife” on behalf of the North Carolina Sweetpotato Commission
Servings: 6
2 medium sweet potatoes
3 bell peppers (combination of red, yellow and orange)
1 small onion
2 tablespoons olive oil or butter, divided
2 garlic cloves, minced
1 pound lean ground beef
1/2 cup beef broth
1 can diced tomatoes
8 ounces tomato sauce
1 can Mexi-corn or Southwest corn
1 tablespoon Southwest seasoning
salt, to taste
pepper, to taste
Rinse and scrub sweet potatoes to clean. Chop into 1/2-inch cubes. Dice bell pepper and onion. Set aside.
In skillet over medium heat, heat 1 tablespoon oil or butter.
Add garlic and saute until fragrant, being careful not to burn.
Add ground beef, breaking apart and stirring until cooked through, 5-7 minutes. Remove garlic and beef to covered bowl or plate; set aside.
In same skillet, add remaining oil or butter. Saute peppers, onion and sweet potatoes until slightly tender.
Pour in broth, diced tomatoes and tomato sauce; cover and simmer 12-15 minutes.
Stir in cooked beef and corn. Cook until liquid reduces and mixture thickens slightly. Add seasoning and salt and pepper, to taste.
Source: North Carolina Sweetpotato Commission
