Mexican minced meat with sweet potato

Clean the sweet potatoes under running water and cut into 2 cm cubes. Chop the garlic cloves, chop the onion, cut the peppers into cubes and the tomatoes in four.

Fry the ground beef in a wok with plenty of stirring. Stir in the tex-mex herbs and fry briefly. Add garlic, onion, paprika and sweet potato and stir-fry 3-4 minutes.

Spoon the tomatoes and coarsely chopped oregano with 100 ml of water and salt and let it simmer gently for 8-10 minutes. Stir frequently so that it becomes a nice, thin sauce.

Meanwhile, halve the avocado, remove the kernel and peel the halves. Cut the flesh into slices. Serve the dish with the avocado and tortilla chips.