Mexican Ground Beef Skillet

Heat the olive oil in a large oven-proof skillet over medium heat and fry the red onion and peppers for 7-8 minutes until softened.
2 tablespoons olive oil
1 medium red onion
1 medium green bell pepper
1 medium red bell pepper
Add the chopped garlic and continue to cook for another minute until fragrant.
2 large garlic cloves
Next, add the ground beef and cook for 5 minutes or until no longer pink, breaking it up with your spoon as you go.
1 pound lean ground beef
Stir in the taco seasoning and tomato paste and continue to cook for a further minute.
4 teaspoons taco seasoning
1 tablespoon tomato paste
Add the tomato sauce, quinoa and black beans and sweet potato then pour in the beef stock. Stir well to combine and bring to simmer.
½ cup tomato sauce
½ lb sweet potato
½ cup uncooked quinoa
1 can
2 cups beef stock
Place a lid on the skillet, lower the heat and simmer for 15-20 minutes or until the sweet potatoes and quinoa are cooked through.
Preheat the oven to 400ºF (200ºC).
Adjust the seasoning to taste, then top the casserole with the grated cheddar and pop it in the oven for 5 minutes or until the cheese is melted.
Salt and freshly ground black pepper to taste
½ cup sharp cheddar cheese
Serve with your favorite toppings, such as fresh cilantro, sliced scallions and avocado slices.
Fresh cilantro