Southwestern Ground Beef and Sweet Potato Skillet

If you have a toddler, you've probably felt like you're on an episode of Chopped mixed with Supermarket Sweet when making dinner. Scratch cooking can be easy, fast and healthy. I promise it's not all that hard. Bonus points if you have a husband to do the clean up. Next time you're looking for an easy meal, grab your bottle of Slow Noon and get cooking. 

PROVISIONS
1 tablespoon olive oil
1/2 cup diced onion
1 pound lean ground beef
2-3 tablespoons Slow Noon
1 teaspoon grated garlic
2 cups peeled and diced sweet potatoes
14.5 ounce can fire roasted diced tomatoes
4 ounces canned diced green chiles
1/4 cup water
1/2 cup shredded cheddar cheese
Cilantro for garnish optional

PREP
1. Heat the olive oil in a large skillet over medium high heat. Add in the ground beef and diced onion and crumble the beef with a wooden spoon. Add in the Slow Noon. When the beef is nearly cooked through add in the garlic and cook for another minute. Pour it out onto a plate and wipe out the skillet.
2. Add the diced sweet potato, fire roasted tomatoes, green chiles, water, 2 teaspoons of chili powder, 1 teaspoon cumin, salt and pepper to the skillet. Stir everything together and cover it with a lid. Lower the heat and let it simmer for about 20 minutes or until the sweet potatoes are tender.
3. Add the ground beef mixture in with the sweet potatoes and stir everything together. Top with shredded cheese and cover with the lid again for another minute or until the cheese is melted. Top with chopped cilantro and serve.