Description
1 lb ground beef
1 medium sweet potato, peeled and diced
1 medium zucchini, diced
1 small onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
½ cup diced tomatoes (canned or fresh)
¼ cup beef broth
¼ cup shredded cheddar cheese (optional)
Fresh parsley for garnish
Directions:
Heat olive oil in a large skillet over medium heat. Add the diced sweet potato and cook for about 5 minutes, stirring occasionally.
Push the sweet potatoes to the side and add the ground beef and onion. Cook until the beef is browned and the onion is soft, breaking up the meat as it cooks.
Stir in the minced garlic, smoked paprika, cumin, oregano, salt, and black pepper. Cook for another 30 seconds until fragrant.
Add the diced zucchini, diced tomatoes, and beef broth. Stir well, cover, and let it simmer for about 10 minutes or until the sweet potatoes are tender.
Uncover and cook for another 2-3 minutes to allow excess liquid to evaporate.
Sprinkle with shredded cheddar cheese, if using, and let it melt before serving.
Garnish with fresh parsley and serve warm.
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 350 per serving Servings: 4 servings
