Beef and Sweet Potato Taco Skillet
March 14, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (1 lb) Ancestral 10 Ground Dexter Beef 80/10/10
- (1/2 oz) Pepitas (pumpkin seeds)
- (1 whole, diced) Red bell pepper
- (1 whole, medium, diced) Yellow onion
- (1 whole, medium-large, diced) Sweet potatoes
- (1 1/2oz) Tomato paste
- (1/2 tsp) Chili powder
- (1/2 tsp) Cumin
- (1/2 tsp) Paprika
- (2 3/4 oz) Salsa (pick your favorite to use)
- (1/2 cup) Mayonnaise
- (1 whole, juiced) Lime
- (1 clove, minced) Garlic
- (1/4 tsp) Chipotle chili powder
Directions
Roughly chop the pepitas, dice the red bell pepper and yellow onion. Toast the pepitas in a dry, large saute skillet until fragrant, about 2-3 minutes. Transfer pepitas to a plate.
To make the aioli, combine 1/2 cup of mayonnaise, 1 teaspoon of the lime juice, 1 teaspoon of minced garlic, and 1/4 teaspoon of chipotle chili powder to a bowl. Stir to combine.
Heat about 1 1/2 tablespoons of olive oil in pan used for pepitas over medium heat. Add sweet potatoes to hot pan. Season with salt and pepper to taste. Cook 8-10 minutes or until potatoes begin to soften. Add ground beef, bell pepper, onion, and tomato paste to pan. Season with chili, cumin, and paprika, salt and pepper. Cook 4-6 minutes or until beef is fully cooked and veggies are tender. Remove from heat. Add about half of the salsa to pan, stir to combine.
Divide beef and sweet potato taco skillet between bowls. Top with remaining salsa. Drizzle with chipotle lime aioli, garnish with pepitas. Enjoy!
