Beef and Sweet Potato Enchilada Skillet

• lean ground beefpatted dry20 oz
• sweet potatoespeeled and diced20 oz
• onionfinely diced1/2
• red bell pepperdiced1
• pinto beansdrained and rinsed1 can
• enchilada sauce.8 oz
• shredded cheddar.4 oz
• extra-virgin olive oil.4 tsp
• cumin.1 tsp
• paprika.1 tsp
• kosher salt.1 tsp
• black pepper.1/2 tsp

Instructions

1. 1Finely dice the onion, dice the red bell pepper, and peel and dice the sweet potato. Do not rinse the ground beef. Wash the cutting board, knife, and your hands with soap and water before touching anything else.
2. 2Pat the ground beef dry, season it with half the salt and the black pepper, and set it aside. Heat the oil in a large skillet over medium heat until shimmering.
3. 3Add the onion and bell pepper with the remaining salt and cook for 3-4 minutes, stirring, until translucent and softened. Add the sweet potato, cumin, and paprika, cover, and cook for 8-10 minutes, stirring occasionally, until fork-tender.
4. 4Push the vegetables to one side, add the seasoned beef, and break it into small pieces. Cook for 6-8 minutes, stirring, until browned and the thickest pieces reach 160F (71C).
5. 5Stir in the pinto beans and enchilada sauce. Simmer for 3-4 minutes, until the sauce is bubbling and slightly reduced. Taste and adjust the seasoning.
6. 6Scatter the cheddar over the skillet, cover, and cook for 2-3 minutes, until the cheese is fully melted and the sauce is bubbling at the edges.