• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into 1/2-inch pieces. • Toss on a baking sheet with a drizzle of oil, half the cumin, half the Fry Seasoning (you’ll use the rest in Step 3), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

• While sweet potato roasts, drain and rinse beans. Peel and mince or grate garlic.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. TIP: For perfect timing, start this step when sweet potatoes have 10 minutes left! • Add beef*, remaining cumin, remaining Fry Seasoning, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Add beans and garlic. Cook, stirring, until beans are warmed through and garlic is fragrant, 1-2 minutes more.

• Divide roasted sweet potato and beef and beans between shallow bowls in separate sections. Top with Mexican cheese blend and a dollop of sour cream. Serve. TIP: Add a dash of your favorite hot sauce, if desired! Ground Beef is fully cooked when internal temperature reaches 160°.