Jalapeño Crema: blend all ingredients in a high-speed blender until smooth and creamy. Adjust with another splash of water, if needed. Taste and season with another pinch of salt, per your taste.

Beef: In a large skillet, heat the avocado oil over medium high heat. Brown the ground beef, using a spatula to break it up, until cooked through, about 3-5 minutes. Drain the beef if needed, I used 90% lean ground beef and did not need to drain.

Veggies: add the bell pepper, onion and seasonings (paprika, cumin, garlic, onion, oregano, salt, pepper) to the skillet and continue to cook over medium heat until the veggies are softened and spices are fragrant, about five minutes.

Other stuff: add in the chipotle pepper, adobo sauce, tomato paste, green chiles, roasted corn, sweet potato and water and toss everything until well combined.

Simmer: cover the skillet with a lid and reduce heat to low. Simmer for fifteen minutes, stirring halfway through, until the sweet potatoes are tender. You want the sweet potatoes to be softened, but not mushy. I like to cube them very small (1/2-inch cubes) so they cook pretty quickly!

Cheese and toppings: top the skillet with cheese and return the lid to let the cheese melt. Scoop meat mixture into bowls and top with green onions, cilantro and loads of creamy jalapeño sauce. Buen provecho!