IN THE KIT
8 ozground beef
4 ozsweet potato
6 ozblack beans
6 ozbeef stock
6 ozshredded mixed cheese
4 ozsour cream
2 oztaco spice blend
6 pcsflour tortillas
2 ozred onion
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
Preheat oven 400°F with a rack in the upper third;
Peel sweet potatoes, then cut into ½-inch cubes;
Peel & finely chop onion.
Heat a drizzle of oil in a large skillet over medium-high. Add beef, onions, & cook, stirring occasionally, until browned, about 5 minutes. Add half taco spice blend & cook 1 minute more.
Add beans, sweet potatoes, stock, remaining taco spice blend. Bring to a simmer, then reduce heat to medium & cook until sweet potatoes are completely soft & chili is thickened, 10-12 minutes. Season to taste with salt & pepper.
While chili is simmering, stack tortillas & cut into 8 wedges. On a rimmed baking sheet, toss tortillas with olive oil, pinch of salt & pepper. Spread into an even layer. Bake in the upper third of the oven until chips are golden brown & crisp, 7-10 minutes (watch closely).
While tortillas bake, trim ends from radishes, then thinly slice into half moons. Roughly chop cilantro leaves & stems. In a small bowl, thin sour cream by adding 1 teaspoon of water at a time, to make a spoonable sauce. Zest lime & add to the bowl. Squeeze in juice from lime, season with salt & pepper.
Using a large spoon, evenly distribute chili over chips, trying to cover them as much as possible. Top with cheddar. Return to the oven & bake just until cheese is melted, about 2 minutes. Remove from the oven, then drizzle with sour cream, and garnish with radishes, pico & cilantro. Enjoy!