Southwest Ground Elk & Sweet Potato Skillet
This sweet potato skillet combines southwest inspired flavors with hearty ground elk burger and sweet potatoes for a comforting one pot meal.
Equipment
- 1 Large skillet or dutch oven
- 1 wooden spoon
- Knife & Cutting board
- 1 can opener
- 1 Cheese grater
Ingredients
- butter or avocado oil
- 1 medium onion diced
- 1 lb elk burger or ground beef
- 3 medium sweet potatoes peeled & diced (about 2 cups)
- 1 15 oz can of fire roasted tomatoes
- 1 14 oz can of diced green chiles
- 1/4 cup water
- 4 tsp chili powder divided in half (2 & 2)
- 2 tsp ground cumin
- salt & pepper
- 3 cloves garlic minced
- 1/2-1 cup shredded cheddar cheese
Optional Toppings
- avocado
- hot sauce
- chopped cilantro
- diced green onion
- sour cream or greek yogurt
Instructions
- Heat a large skillet over medium heat. Add a little oil or butter to the pan, and then the diced onion and ground meat.
- Brown the meat, breaking it up with a wooden spoon as it cooks. Season with 2 tsp chili powder and 1 tsp cumin, and salt and pepper.
- Add the minced garlic and cook until the meat is cooked through. Remove the mixture to a large plate and set aside.
- To the same pan add the diced sweet potatoes, tomatoes, green chiles, and water. Season with 2 tsp chili powder, and 1 tsp cumin. Cover with a lid, bring to a boil and let it simmer for 20 minutes or until the potatoes are tender.
- Once the sweet potatoes are tender, add the meat mixture back into the pan. Season with additional salt if needed, and mix everything together. Sprinkle the grated cheese on top.
- Recover with the lid for 2-3 minutes until the cheese is melted. Serve warm with desired toppings!