Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 medium red bell pepper, diced
  • 1/2 cup frozen corn, thawed
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup beef broth

Instructions:

  1. Heat the olive oil in a 12-inch cast iron skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until deeply browned and crisp. Remove the beef with a slotted spoon, leaving the rendered fat in the pan.
  2. In the same skillet, add the diced sweet potatoes and onions. Sauté for 6–8 minutes without stirring frequently to develop a golden-brown crust.
  3. Add the red bell pepper and corn to the skillet and cook for another 3 minutes until vegetables are tender-crisp.
  4. Return the browned beef to the pan. Sprinkle with chili powder, cumin, paprika, salt, and pepper, stirring for 1 minute to bloom the spices in the fat.
  5. Pour in the beef broth to deglaze the pan, scraping up the caramelized bits from the bottom. Simmer for 2 minutes until the liquid reduces into a glossy glaze.