Directions:

Heat the olive oil in a large cast-iron skillet over medium-high heat. Add in the ground beef and diced onion and crumble the beef with a wooden spoon. Add 1 tablespoon of chili powder, 1 teaspoon of cumin and season with salt and pepper.

When the beef is nearly cooked through, add in the garlic and cook for another minute. Drain off fat if you'd like.

Add the diced sweet potato, fire roasted tomatoes, green chiles, water, 2 teaspoons of chili powder, 1 teaspoon cumin, salt and pepper to the skillet. Stir everything together and cover it with a lid. Lower the heat and let it simmer for about 20 minutes, until the sweet potatoes are tender.

Top the mixture generously with shredded cheese and cover with the lid for a minute until the cheese is melted. Garnish with chopped cilantro and serve.