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Southwest Beef-and-Sweet Potato Skillet

Southwest Beef-and-Sweet Potato Skillet

with Roasted Peppers, Monterey Jack and Sour Cream
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
770 kcal
Protein
: 
38g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Mustard
  • Milk
  • Tree nuts
  • Fish
  • Egg
  • Sesame
  • Crustaceans
  • Gluten
  • Sulphites
  • Soy
  • Wheat
  • May contain traces of allergens
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Beef

2 unit(s)

Sweet Potato

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Yellow Onion

2 unit(s)

Garlic, cloves

2 tbsp

Tomato Sauce Base

(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

86 mL

Sour Cream

(Contains: Milk May be present: Milk, Sulphites)

6 g

Southwest Spice Blend

(May be present: Milk, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

½ cup

Monterey Jack Cheese, shredded

(Contains: Milk)

1 unit(s)

Lime

1 unit(s)

Green Onion

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Calories770 kcal
Fat45 g
Saturated Fat18 g
Carbohydrate59 g
Sugar17 g
Dietary Fiber10 g
Protein38 g
Cholesterol125 mg
Sodium760 mg
Trans Fat1.5 g
Potassium1350 mg
Calcium350 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook sweet potato
1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
Prep
2
  • Peel, then cut onion into 1/4-inch slices.
  • Core, then cut pepper into 1/4-inch slices.
  • Peel, then mince or grate garlic.
  • Thinly slice green onion.
  • Zest, then juice half the lime. Cut remaining lime into wedges.
Cook veggies
3
  • Heat a large non-stick pan, over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, peppers, onions, garlic and half the Southwest Spice Blend. Cook for 5-6 min, stirring often, until tender. Season with salt and pepper.
  • Transfer to plate.
  • Carefully wipe the pan clean.
Cook beef
4
  • Reheat the same pan over medium-high. When hot, add beef and remaining Southwest Spice Blend to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat. 
  • Add tomato sauce base. Cook for 1-2 min, stirring often, until fragrant. Season with salt and pepper.
Finish skillet
5
  • To the pan with beef, add 1/4 cup (1/2 cup) water, veggies, half the lime zest, half the lime juice and sweet potatoes. Stir to combine.
  • Cook for 3-4 min, stirring occasionally, until thickened. Season with salt and pepper.
  • Add cheese. Cover the pan with a lid for 1-2 min, until cheese is melted.
  • Meanwhile, to a small bowl, add sour cream, remaining lime zest and remaining lime juice. Stir to combine. Season with salt and pepper.
Finish and serve
6
  • Divide beef mixture between plates.
  • Spoon sour cream over top and sprinkle with green onions.
  • Squeeze a lime wedge over top. 

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