Heat a drizzle of oil in a large pan over medium-high heat. Add beef* and season with half the sofrito, salt, and pepper; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Turn off heat; transfer beef to a plate. Wipe out pan.

While beef cooks, wash and dry produce.

Halve, peel, and dice onion into ¼-inch pieces. Dice sweet potatoes into ¼-inch pieces. Drain corn; pat dry with paper towels.

Heat a drizzle of oil in pan used for beef over medium-high heat. Add onion, sweet potatoes, corn, Southwest Spice Blend, ½ tsp sugar, 1 tsp salt, and pepper (1 tsp sugar and 2 tsp salt for 4 servings). Cook, stirring, until veggies begin to brown and soften, 3-4 minutes.

Reduce heat to medium; add remaining sofrito and 2 TBSP water (4 TBSP water for 4). Cover and cook, stirring occasionally, until sweet potatoes and onion are tender, 8-10 minutes.

Remove from heat. Drizzle with red pepper crema and garnish with remaining cilantro and crispy fried onions. Serve family style directly from the pan.