Southwest Beef-and-Sweet Potato Skillet
with Roasted Peppers, Monterey Jack and Sour CreamCalories
:
770 kcalProtein
:
38g proteinTotal
:
25 minutesDifficulty
:
EasyNew
Quick
High Protein
Very High Fibre
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.
Ingredients
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*
Nutrition facts
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
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.)
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.
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.
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.
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.
6
- Divide beef mixture between plates.
- Spoon sour cream over top and sprinkle with green onions.
- Squeeze a lime wedge over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The southwest spice blend adds a pleasant warmth, though some reviewers found the overall flavour a little mild and felt the dish needed an extra boost.
- Ease of prep: Straightforward to put together, though actual prep and cook time runs closer to 45–50 minutes rather than the suggested 30.
- Suggestions: Add extra cheese to make it more pronounced, and consider serving with soft tortillas, wraps, or lime rice to round out the meal. Some reviewers suggest adding garlic for just the last minute of cooking to avoid it overpowering the other flavours.
- Portions: Portions were generally satisfying, though a few reviewers noted the dish felt light and suggested adding extra peppers or sweet potato to bulk it up.
