Sweet Potato Tex-Mex Pan

Ingredients for 3 servings:

• 250 g minced meat
• Salt and pepper, black
• Paprika powder, sweet
• 1 onion(s), brown
• 1 onion(s), red
• 4 garlic cloves
• 1 tbsp tomato paste
• 2 large carrots
• 400 g sweet potatoes
• 200 g potatoes
• 1 bell pepper(s), green
• 100 ml vegetable stock
• 100 g corn (canned)
• 100 g beans, white, small, (canned)
• 150 g kidney beans (canned)
• 60g salsa
• 80 g sour cream
• 100 ml milk
• ¼ bunch parsley, chopped
• cumin
• Coriander powder
• Cayenne pepper
• 2 dashes lemon juice
• Oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Dice the onions. Chop the garlic. Thinly slice the carrots. Peel and dice the sweet potatoes and potatoes. Dice the bell pepper. Drain the corn and beans. Season the ground beef with salt, pepper, and paprika and fry in a hot pan with a little oil until crumbly. Add the onions and garlic and sauté. Stir in the tomato paste and roast briefly. Add the carrots, sweet potatoes, potatoes, and bell peppers and sauté briefly. Pour in the broth and simmer gently over low heat with the lid on until cooked through. Add the corn and beans and heat through. Stir in the salsa, sour cream, milk, and parsley. Season to taste with salt, a little cumin, coriander, cayenne pepper, and fresh lemon juice. Serve with a fresh leaf salad.