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Yields:
4 - 6 serving(s)
Prep Time:
35 mins
Total Time:
35 mins
Mix up the toppings! This skillet dinner tastes great with guac, pico de gallo, sour cream, or shredded cheddar on top.
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Ingredients
- 6
6-inch corn tortillas
- 1 1/2 lb.
ground beef
- 2 tsp.
chili powder
- 2 tsp.
ground cumin
- 1 tsp.
kosher salt
Black pepper, to taste
- 1 Tbsp.
vegetable oil
- 2
small sweet potatoes (about 1 pound), peeled and cut into 1/2-inch pieces
- 1
14.5-ounce can black beans, drained and rinsed
- 1
chipotle chile in adobo, chopped, plus 1 teaspoon sauce from the can
- 2 cups
jarred salsa
Chopped avocado, thinly sliced radishes, crumbled queso fresco, and sliced scallions, for topping
Directions
- Step 1Lightly char the tortillas over the flame of a gas burner. Let cool, then tear into large pieces.
- Step 2Heat a large cast-iron skillet over medium-high heat. Add the ground beef and season with the chili powder, cumin, salt and pepper.
- Step 3Cook, breaking up the meat, until browned, about 5 minutes. Remove the beef to a bowl and set aside.
- Step 4Add the vegetable oil and sweet potatoes to the skillet. Cook, stirring occasionally, until browned around the edges and beginning to soften, 5 to 7 minutes.
- Step 5Add the black beans, chipotle, adobo sauce and ¼ cup salsa to the sweet potatoes. Stir in the beef and 1 cup water and cook, stirring often, until slightly thickened and the sweet potatoes are tender, 5 to 7 minutes.
- Step 6Stir in the remaining 1¾ cups salsa and add a little more water if you like a saucier dish. Stir in the tortilla pieces. Serve immediately with your favorite toppings.
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