Try this Beef and Butternut Skillet with Monterey Jack and Purple Sweet Potato Chips recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450ºF. Rinse all produce. Thinly slice purple sweet potato crosswise on a diagonal (this increases surface area for more browning, but feel free to slice as usual). Cut butternut squash cubes to 1/4-inch pieces, if needed. Trim and discard scallion root and thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Line a baking sheet with foil.
On prepared baking sheet, toss purple sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart as much as possible, and bake until browned and crisp, 15–20 minutes. Meanwhile, pat beef dry with paper towel.
Heat 2 teaspoons olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add spice mix, scallion whites and light greens, beef, 1/2 teaspoon salt, and pepper as desired. Cook, breaking up meat, until browned, about 5 minutes. Using a slotted spoon, transfer beef to a bowl and set aside. Discard almost all fat from pan, leaving a thin layer behind for the next step.
Return pan from beef to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add squash and cook, stirring occasionally, until beginning to soften and brown, 6-8 minutes. Add tomato paste and corn and cook, stirring, until combined, 1-2 minutes. Stir in beef and cook until combined, 1-2 minutes more. Remove pan from heat. Stir in Monterey Jack until melted. Season with 1/4 teaspoon salt.
While squash cooks, if you have a zester and want to infuse your crema with even more lime flavor, rinse lime and zest up to 1/2 into a small bowl, then halve. Finely chop cilantro leaves and stems. To bowl with zest, if using, add sour cream, cilantro, juice of 1/2 lime (or use less, if desired), 1/4 teaspoon salt, and pepper, and whisk to combine (a friend can do this part). Cut remaining lime into wedges for serving.
Divide purple sweet potato chips between serving bowls and top with beef and butternut squash (a friend can also do this). Alternatively, bring the skillet to the table and serve with potato chips for scooping. Drizzle over cilantro-lime crema and garnish with scallion dark greens. Serve with lime wedges for squeezing over. Dig in!
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Serving Size: 1 Serving (786g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1024 | ||
Calories from Fat: 521 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.9g | 77 % | |
Saturated Fat 23.7g | 118 % | |
Monounsaturated Fat 23.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 239.7mg | 74 % | |
Sodium 298.7mg | 10 % | |
Potassium 2538.3mg | 67 % | |
Total Carbohydrate 60.9g | 18 % | |
Dietary Fiber 12g | 48 % | |
Sugars, other 48.9g | ||
Protein 71.5g | 102 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1024
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