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Tex Mex Beef and Potato Bowls

from Lauren Fit Foodie

Ingredients

  • 2 small sweet potatoes (480g), cubed
  • 3/4 tbsp olive oil
  • 1/2 tsp salt, plus black pepper to taste
  • 1 lb lean ground beef (96/4)
  • 2 tsp minced garlic
  • 1 small onion (120g), diced
  • 1 small green bell pepper (120g), diced
  • 1 small red bell pepper (120g), diced
  • 3 tbsp tomato paste (50g)
  • 2 tbsp taco seasoning
  • 1/2 tsp salt, or to taste

Directions

Preheat oven to: 425 degrees (F)

Preheat the oven and line a baking sheet with parchment paper.

Toss the sweet potato cubes with olive oil, salt, and pepper on the sheet. Bake for 30 minutes, stirring halfway through, until roasted. Set aside.

Spray a skillet with cooking spray and set over medium heat. Add the beef and crumble while cooking until no pink remains.

Add the diced onion and peppers; cook 4-5 minutes until tender. Stir in the tomato paste, taco seasoning, and salt.

Divide the beef and roasted sweet potatoes between bowls and serve.


My Notes

When we do this we usually divide the cubed potatoes, one sweet and one regular since (my opinion) sweet potatoes are hellspawn. The recipe also works with ground pork or chicken almost as well. I like Trader Joe's Taco seasoning. You can also mix your own:

2 tsp chili powder
1.5 tsp paprika
1 tsp onion powder
1/2 tsp salt
1/2 tsp cumin
1/2 tsp oregano
1/4 tsp pepper
1 pinch cayenne
1 pinch red pepper flakes

Tags

BeefDinnerEntreeMain CourseMeat/Protein

Shopping List

Tex Mex Beef and Potato Bowls