Description
A delicious and easy-to-make skillet dish featuring ground beef, zucchini, and sweet potatoes.
Ingredients
Scale
- 1 pound ground beef
- 1 medium zucchini, diced
- 1 medium sweet potato, peeled and diced (about 1 cup)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup beef broth (or water)
- 1/2 cup shredded cheddar cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the diced sweet potato, smoked paprika, oregano, salt, and black pepper. Pour in the beef broth, cover the skillet, and let it cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender.
- Add the diced zucchini to the skillet and cook for an additional 5 minutes, uncovered, until the zucchini is tender.
- If using, sprinkle the shredded cheddar cheese over the top, cover the skillet again, and let it sit for a couple of minutes until the cheese is melted.
- Garnish with fresh parsley before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes or diced jalapeños when cooking the onions.
- Substitute ground turkey or chicken for a leaner option, or use plant-based ground meat for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg