Heat your large nonstick skillet over medium heat and add the ground beef and diced onions. Break up the beef with a wooden spoon and cook for about 10 minutes until the meat is browned with no pink remaining and onions are translucent. Drain any excess fat by tilting the pan and spooning it out.

Add the minced garlic directly to the beef mixture and stir for 30 seconds until aromatic. Then add the cubed sweet potatoes, taco seasoning, water, corn, and diced poblano pepper. Stir everything together until the taco seasoning coats all the ingredients evenly.

Cover the skillet with a lid and reduce heat to medium-low. Let it cook for 12-15 minutes, stirring occasionally to prevent sticking. The sweet potatoes are ready when you can easily pierce them with a fork (they should offer almost no resistance). If the mixture looks too dry during cooking, add a splash more water.

Remove the lid and continue cooking over medium-low heat for 3-5 minutes, allowing any remaining liquid to evaporate. You'll know it's ready when the pan looks almost dry and the mixture has thickened slightly.

Sprinkle the shredded cheese evenly over the top and turn off the heat. Let the residual heat melt the cheese for 2-3 minutes. If the cheese hasn't fully melted after 3 minutes, briefly return to low heat for 1 minute. Serve immediately with your favorite toppings like cilantro, diced avocado, or a dollop of sour cream.