This Tex-Mexy skillet meal is an easy and satisfying dinner that's packed with your favorite Mexican veggies and seasoning, plus gets a superfood boost from the sweet potatoes.
Combine beef and onions in a large skillet over medium heat. Cook until browned, about 10 minutes. Drain the fat and return to heat.
Add the garlic, sweet potatoes, taco seasoning, water, corn and poblano peppers. Cover with a lid and cook until sweet potatoes soften 12-15 minutes. Stir occasionally.
Remove the lid and continue to cook on medium low heat until the liquid has cooked away, about 3 minutes.
Top with cheese if using and garnish with cilantro, avocado, and sour cream.
Notes
SERVE with rice, corn bread, corn chips or tortillasVARIATIONS:
Add a can of black beans along with the sweet potatoes. Replace poblano pepper with jalapeno for more spice.STORAGE:
Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stove top or in the microwave to 165 degrees before serving.