Beef Enchilada Skillet

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Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Ingredients:

• 1 lb ground beef (I use 93% lean 7% fat)

• 1/2 medium red or yellow onion, diced

• 4 cloves garlic, minced

• Salt and pepper, to taste

• 1 and 1/2 tsp oregano

• 2 tsp ground cumin

• 2 cups sweet potatoes, fresh or frozen, cubed

• 1 can (10 oz) green enchilada sauce

• 4 flour tortillas, sliced into strips (option for gluten-free)

• 1/4 cup Mexican cheese blend, shredded (option for dairy-free)

• 2 tbsp fresh cilantro, chopped

• 2 tbsp green onion, chopped

• 1 medium avocado, thinly sliced

• 1/4 cup sour cream (optional)

• Fresh lime wedges, for serving

Instructions (yields 4 servings):

• Set a large skillet, over medium heat and brown the diced onion and garlic. Add the ground beef and seasonings and cook. Remove the ground beef from the pan, leaving about 2 tbsp of fat. Set aside.

• Add the sweet potatoes to the pan and saute until soft. Add the beef back to the pan.

• Stir in the enchilada sauce and bring to a low simmer. Add the tortillas, gently stir to coat in the sauce, and allow to soften for 2 minutes. Add the cheese and allow to melt. Remove the skillet from the heat.

• Top with cilantro, green onion, avocado, sour cream, and fresh lime wedges, if desired, and serve!

• Nutrition

  Calories: ~405

  Fat: ~15.8g

  Carbohydrates: ~36.5g

  Fiber: ~9.2g

  Protein: ~30.5g

• Recipe Notes

  In a time crunch, use frozen, cubed sweet potatoes.

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