Sweet Potato Taco Skillet

This is my reality. I find myself thinking about how I can get more protein, more fiber, more anti-inflammatory foods into my diet. And I also want the food to taste good! 

This recipe ticks a lot of those boxes! Plenty of protein from the ground beef, good anti-inflammatory properties in the sweet potato and avocado, which also both have great fiber. But the most important part is flavor: and this recipe delivers on that, too. Taco spices and green chiles, in addition to fire roasted tomatoes, provide lots of flavor. 

One thing that makes this recipe so easy is that you mix up a spice mixture and use it BOTH for the meat and for the sweet potatoes! After cooking the beef, onions, garlic, then the sweet potatoes, you put it all together with the tomatoes and chiles and cover with cheese! Yum!

You can then garnish this however you like - I just used avocados but you can add tomatoes, cilantro, sour cream, whatever your heart desires!

As you can see, this recipe only requires ONE skillet - just another winning component of this dish! Even if you're not concerned with protein, fiber, anti-inflammatory qualities of foods, etc. etc., (lucky you!) you should still make this for dinner. Because it's delicious. And that's what ultimately counts, right? 

Sweet Potato Taco Skillet

1 Tbsp. chili powder
1 tsp. cumin
3/4 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1/4 tsp. oregano
2 Tbsp. avocado oil, divided 
3/4 cup onion, diced
3 cloves garlic, minced
1 pound ground beef
4-5 cups (about 2 large) sweet potatoes, peeled and diced into 1/2" cubes
1 can (15 oz.) fire roasted tomatoes
1 can (4.5 oz.) green chiles
1 cup shredded Mexican cheese

In a small bowl, combine the chili powder, cumin, salt, garlic powder, onion powder, paprika, and oregano. 

Heat 1 tablespoon of oil in a deep saute pan or cast iron skillet over medium-high heat. When the oil is hot, add the diced onion and cook, stirring frequently to soften. Add the minced garlic and cook for another minute, until fragrant.

Add the ground beef and cook to break it up slightly then add about 3/4 of the prepared taco seasoning. Continue to cook, stirring frequently, until no pink remains. Remove the beef and onions to a plate. Drain the pan and wipe it clean.

Drizzle another tablespoon of oil into the pan then add the diced sweet potatoes and the remaining seasoning over medium heat and cook, stirring frequently, until they’re fork tender, 10-15 minutes. Add more oil as needed if they seem to dry. They should be slightly brown on the outside and tender in the middle.

Pour in the fire roasted tomatoes and green chiles and stir well to combine. Turn the heat up to medium-high and allow the mixture too bubble for 5 minutes.

Add the ground beef mixture back to the pan and stir well to combine. Top with shredded cheese then cover for 1-2 minutes until melted. 

Garnish with fresh tomatoes, avocado, or your favorite toppings. 

• 1 tsp. ground cumin

• 3/4 tsp. salt

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BBQ Chicken Meatballs

Ok, time to take a break from the cookie content! For the next few weeks it will be nothing but main dishes to get your New Year off to a great start. These meatballs are the perfect recipe to start with.

These meatballs are both health food and comfort food -- hear me out. Made with chicken (that's the health food part) but swimming in a wonderful bbq honey sauce (the comfort part) -- they are perfect for a cold winter evening. I especially loved using hot honey here instead of regular for a little kick!

Served over rice and with some veggies on the side, this meal is quick, easy, and delicious - my weeknight trifecta! I hope you'll try it and enjoy it as much as we did. 

BBQ Chicken Meatballs

1 pound ground chicken
1 egg
2 garlic cloves, minced
2 green onions, sliced
1/3 cup seasoned bread crumbs
1/2 tsp. smoked paprika
1 Tbsp. olive oil
1 cup barbecue sauce
1/4 cup honey (or hot honey!)
1/4 cup water

In a large bowl, combine the chicken, egg, garlic, green onions, breadcrumbs, and smoked paprika. Mix well to combine, then season with salt and pepper.

Form the chicken into small meatballs. 

Heat the oil in a large skillet over medium heat. Add the meatballs in a single layer and cook, turning once, until browned on both sides. Transfer to a plate.

Add the barbecue sauce, honey and water to the skillet. Whisk it together and bring it to a simmer. Add the meatballs back in and cook for 3-4 minutes until the sauce is slightly thickened. (Be sure the internal temperature of the meatballs is 165 degrees.) 

Serve over rice. 

Recipe source: How Sweet Eats