Heat the oil in a large skillet over medium-high heat for 1-2 minutes.

Cook the beef and onion, crumbling the beef until browned and the onion is translucent, about 4-5 minutes.

Add garlic, chili powder, and cumin; season with salt and pepper. Stir for another minute.

Transfer the beef mixture to a plate, leaving drippings in the skillet. Wipe out excess grease.

In the same skillet, combine sweet potatoes, fire-roasted tomatoes, green chiles, and water. Add spices and seasonings. Cover and simmer for about 20 minutes until fork-tender.

Return beef mixture to the skillet, mix everything, and cook for another 2-3 minutes.

Sprinkle cheddar cheese over the top, cover, and let sit until cheese melts, about 2-3 minutes.

Garnish with cilantro and serve warm.