This Southwest Ground Beef and Sweet Potato Skillet is everything I crave on a busy weeknight: bold, smoky flavor, tender sweet potatoes, and plenty of protein in one pan. It is cozy, colorful, and ready in about 30 minutes, with just the right balance of heat and sweetness.
Why You’ll Love This Southwest Ground Beef and Sweet Potato Skillet
- One-pan dinner with easy cleanup and big flavor.
- 30-minute cook time using simple pantry spices.
- Balanced nutrition with protein, fiber, and veggies.
- Customizable heat level and plenty of topping options.
- Leftovers reheat beautifully for lunches.
Southwest Ground Beef and Sweet Potato Skillet Ingredients & Substitutions
Makes 4 hearty servings. Total time about 30 minutes.
- 1 lb ground beef, 85 to 90 percent lean (swap ground turkey or chicken; for vegetarian use 1 additional can of black beans)
- 2 medium sweet potatoes, peeled and 1/2 inch dice, about 4 cups (skin on is fine if scrubbed)
- 2 tbsp olive oil, divided (or avocado oil)
- 1 medium yellow onion, diced
- 1 red bell pepper, diced (any color works)
- 2 to 3 cloves garlic, minced
- 1 cup corn kernels, thawed if frozen (optional)
- 1 can black beans, 15 oz, drained and rinsed (optional but great for fiber)
- 1 can diced tomatoes with green chiles, 10 oz, undrained (or 1 1/4 cups diced tomatoes plus a pinch of red pepper flakes)
- 1/2 cup low sodium beef or chicken broth (or water)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander, optional
- 1/8 to 1/4 tsp cayenne, to taste
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 to 2 tbsp tomato paste, optional for extra richness
- 1 lime, juiced, plus wedges for serving
- Fresh cilantro, chopped, for garnish
- Optional toppings: shredded cheddar or pepper jack, diced avocado, Greek yogurt or sour cream, sliced jalapeno
Step-by-Step Instructions to Make Southwest Ground Beef and Sweet Potato Skillet
1. Prep the veggies
Peel and dice the sweet potatoes into 1/2 inch cubes for even cooking. Dice the onion and bell pepper, mince the garlic, and gather your spices so they are ready to bloom in the pan.
2. Brown the beef
Heat a large 12 inch skillet over medium high heat. Add 1 tbsp oil, then the ground beef. Season with a pinch of salt and pepper. Cook, breaking into crumbles, until browned, 6 to 8 minutes. Drain excess fat if needed and transfer the beef to a plate.
3. Sear the sweet potatoes
Add the remaining 1 tbsp oil to the same skillet. Add sweet potatoes and a pinch of salt. Cook, stirring occasionally, until lightly caramelized on the edges and nearly tender, 8 to 10 minutes. If they brown too quickly, lower the heat and cover for 2 minutes to gently steam.
4. Soften aromatics and bloom spices
Add onion and bell pepper to the pan with the sweet potatoes. Cook 3 to 4 minutes until softened. Stir in garlic, chili powder, cumin, smoked paprika, oregano, coriander, and cayenne. Cook 30 to 45 seconds until fragrant. Stir in tomato paste if using.
5. Deglaze and simmer
Pour in the broth to deglaze, scraping up browned bits for flavor. Add the diced tomatoes with green chiles, corn, and black beans. Return the beef to the skillet and stir. Simmer over medium heat 5 to 7 minutes until the sweet potatoes are tender and most of the liquid has reduced to a saucy glaze.
6. Finish and serve
Stir in lime juice, taste, and season with more salt or cayenne as needed. Sprinkle with cilantro. Top with cheese to melt, if desired. Serve hot with avocado, a dollop of yogurt or sour cream, and lime wedges.
Tips for Success
- Use a wide skillet. A 12 inch pan prevents crowding and soggy potatoes.
- Dice evenly. 1/2 inch cubes cook fast without turning mushy.
- Bloom the spices. A quick sizzle in oil boosts depth and aroma.
- Control moisture. If the skillet looks watery, simmer uncovered until saucy.
- Food safety. Ground beef should reach 160 F. Reheat leftovers to 165 F.
Variations of Southwest Ground Beef and Sweet Potato Skillet
- Turkey or chicken skillet: Swap in lean ground turkey or chicken and add 1 tsp oil when browning.
- Vegetarian: Skip beef and add an extra can of beans or 1 cup cooked lentils.
- Chipotle kick: Stir in 1 chopped chipotle in adobo and 1 tsp adobo sauce for smoky heat.
- Paleo friendly: Omit beans and corn. Add extra peppers or zucchini.
- Breakfast style: Crack 4 eggs over the simmering skillet, cover, and cook until set. Serve with salsa.
- Cheesy bake: Top with shredded pepper jack and broil 1 to 2 minutes until bubbly.
Serving Suggestions: What to Pair with Southwest Ground Beef and Sweet Potato Skillet
- Serve with warm tortillas or over cilantro lime rice or cauliflower rice.
- Add a crisp side salad with lime vinaigrette.
- Top with pico de gallo, pickled red onions, and sliced jalapeno.
- Finish with crumbled queso fresco or a spoon of Greek yogurt for creaminess.
Storage & Reheating Instructions
- Refrigerate: Cool completely, then store in an airtight container up to 4 days.
- Freeze: Portion into freezer bags or containers up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm in a skillet over medium heat with a splash of broth to loosen, 4 to 6 minutes, or microwave in 60 to 90 second bursts, stirring between. Reheat to 165 F.
Memories Made Around the Table
This skillet became our Wednesday night tradition after soccer practice. I would set out the toppings and let everyone build their own bowls. No complaints, just quiet happy bites and a few lime-scented smiles.
FAQs
Can I use regular potatoes? Yes. Yukon golds or russets work. Dice to 1/2 inch and add 2 to 3 minutes to the cook time if needed.
How do I make it spicier or milder? For more heat, add extra cayenne, chipotle in adobo, or a diced jalapeno. For milder flavor, skip the cayenne and use plain diced tomatoes instead of tomatoes with green chiles.
Can I make it ahead? Yes. Cook fully, cool, and refrigerate up to 4 days. Reheat with a splash of broth or water and finish with fresh lime and cilantro.
What if my sweet potatoes are still firm? Add a few tablespoons of broth, cover, and simmer 2 to 3 more minutes. Keep the dice small and even for the fastest results.
Is it gluten free? Yes as written, provided your broth and spices are certified gluten free.
Final Thoughts
This Southwest Ground Beef and Sweet Potato Skillet proves that weeknight cooking can be fast, wholesome, and wildly flavorful. Keep the spices handy, dice those sweet potatoes evenly, and dinner practically makes itself.
Southwest Ground Beef and Sweet Potato Skillet
Equipment
- 1 12-inch skillet
- 1 Lid optional, for steaming sweet potatoes
- 1 Wooden spoon or spatula
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Skillet
- 1 lb ground beef 85 to 90% lean
- 2 medium sweet potatoes peeled and 1/2-inch diced (about 4 cups)
- 2 tbsp olive oil divided
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 2 to 3 cloves garlic minced
- 1 cup corn kernels thawed if frozen (optional)
- 1 can (15 oz) black beans drained and rinsed (optional)
- 1 can (10 oz) diced tomatoes with green chiles undrained
- 0.5 cup low sodium beef or chicken broth or water
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- 0.5 tsp ground coriander optional
- ⅛ to ¼ tsp cayenne to taste
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 1 to 2 tbsp tomato paste optional for extra richness
- 1 lime juiced, plus wedges for serving
- Fresh cilantro chopped, for garnish
- Optional toppings: shredded cheddar or pepper jack diced avocado, Greek yogurt or sour cream, sliced jalapeno
Instructions
- Prep the vegetables: Peel and dice the sweet potatoes into 1/2-inch cubes. Dice the onion and bell pepper, mince the garlic, and gather the spices so they’re ready to bloom in the pan.
- Brown the beef: Heat a large 12-inch skillet over medium-high heat. Add 1 tbsp oil, then the ground beef. Season with a pinch of salt and pepper. Cook, breaking into crumbles, until browned, 6 to 8 minutes. Drain excess fat if needed and transfer the beef to a plate.
- Sear the sweet potatoes: Add the remaining 1 tbsp oil to the skillet. Add sweet potatoes with a pinch of salt. Cook, stirring occasionally, until lightly caramelized and nearly tender, 8 to 10 minutes. If browning too quickly, lower the heat and cover for 2 minutes to gently steam.
- Soften aromatics and bloom spices: Add onion and bell pepper. Cook 3 to 4 minutes until softened. Stir in garlic, chili powder, cumin, smoked paprika, oregano, coriander, and cayenne; cook 30 to 45 seconds until fragrant. Stir in tomato paste if using.
- Deglaze and simmer: Pour in the broth, scraping up browned bits. Add diced tomatoes with green chiles, corn, and black beans. Return the beef to the skillet and stir. Simmer over medium heat 5 to 7 minutes until the sweet potatoes are tender and the liquid reduces to a saucy glaze.
- Finish and serve: Stir in lime juice, then taste and adjust salt or cayenne. Sprinkle with cilantro. Top with cheese to melt if desired. Serve hot with avocado, a dollop of yogurt or sour cream, and lime wedges.