1 tablespoon olive oil

1/2 cup diced onion

1 pound lean ground beef

5 teaspoons chili powder, divided

2 teaspoons ground cumin

Kosher salt and freshly ground black pepper, to taste

1 teaspoon grated garlic

2 cups peeled and diced sweet potatoes

1 (14.5-ounce) can fire-roasted diced tomatoes

1 (4-ounce) can diced green chiles

1/4 cup water

1/2 cup shredded cheddar cheese

Fresh cilantro for garnish (optional)

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Heat olive oil in a large skillet over medium-high heat. Add onion and ground beef. Season with 3 tsp chili powder, 1 tsp cumin, salt, and pepper. Cook until beef is nearly browned, 5–7 minutes. Stir in garlic and cook 1 minute more. Remove beef mixture and set aside.
In the same skillet, add sweet potatoes, tomatoes, green chiles, water, remaining chili powder, cumin, salt, and pepper. Stir, cover, and simmer over medium-low heat for about 20 minutes, until potatoes are tender.
Return the beef mixture to the skillet. Stir to combine and heat through. Top with cheddar cheese, cover, and let sit for 2–3 minutes to melt. Garnish with cilantro if desired.

Swap in ground turkey or chicken for a lighter option.

Add black beans, corn, or spinach for extra veggies.

For spicier flavor, increase chili powder or add jalapeños.

Monterey Jack or Pepper Jack cheese can replace cheddar.

Omit cheese for a dairy-free version.