Juli from PaleoOMG created this super easy dish that I am kicking myself over. Why didn’t I think of this combination before?
I love that you can change up the taste by change the enchilada sauce you buy. I prefer a mild taste but you can crank up the heat by buying medium or hot. Or you can even go all out and try green enchilada sauce if your heart desires. The taste does vary with each sauce you choose.
Just keep in mind not all enchilada sauces are created equal. Some contain nasty preservatives, industrial oils, and high amounts of sugar. Be safe and read the back label!
1 pound ground beef
6 eggs, whisked
3 garlic cloves, minced
2 sweet potatoes, shredded
1 large yellow onion, chopped
1 (14 oz) can enchilada sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 tablespoons grass-fed butter
Salt and pepper to taste
Fresh guacamole, optional
Preheat the oven to 450 degrees F.
In a large oven-proof skillet, melt the butter over medium-high heat. Toss the onions into the butter and saute until soft and golden. Add the garlic and beef to the skillet and begin to break up the meat into small pieces while browning. Season the onion and meat mixture with chili powder, cumin, oregano, salt, and pepper.
When the meat is no longer pink, stir in the shredded sweet potatoes and enchilada sauce. Cover the skillet with a lid and allow the sweet potatoes to soften for 5 minutes. Remove the lid and pour the whisked eggs over the mix – carefully stirring everything together. Move the skillet from the burner to the oven and bake for 25-30 minutes or until the eggs are set.
Remove the skillet from the oven and allow to cool for 5-10 minutes before cutting into. Top each slice with fresh guacamole – heck add a little salsa and cilantro too and enjoy!