Description
Caramelized sweet potato cubes mingle with browned beef and tender zucchini, all coated in a fragrant mix of chili and cumin. Each forkful delivers smoky spice, juicy meat, and a pop of fresh cilantro.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium sweet potato peeled and diced
- 1 medium zucchini diced
- 1 small onion chopped
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14 ounces) diced tomatoes drained
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef and cook until browned, breaking it up with a spoon.
- Stir in chopped onion and minced garlic and cook until onion is translucent.
- Add diced sweet potato, cover, and cook for 5 minutes, stirring occasionally.
- Mix in diced zucchini, chili powder, cumin, salt, and pepper.
- Pour in drained diced tomatoes, cover, and simmer for 7–10 minutes until vegetables are tender.
- Remove the lid and cook for 2 more minutes to thicken the mixture.
- Sprinkle with chopped cilantro before serving.
Notes
- Use lean ground beef to reduce excess grease.
- Swap ground turkey or chicken for a lighter variation.
- For extra heat, add a pinch of red pepper flakes.
- Store leftovers in an airtight container in the fridge for up to 3 days.