Southwest Ground Beef and Sweet Potato Skillet
A delicious one-pan meal packed with Tex-Mex flavor, featuring seasoned ground beef, sweet potatoes, and vibrant toppings.
Ingredients
Main Ingredients
- 1 lb ground beef (or ground chicken for a lighter version)
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 15 oz can black beans, drained and rinsed
- ½ cup corn kernels (fresh, frozen, or canned)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheese (optional, for topping)
- 1 juice of 1 lime
- Optional toppings: diced avocado, fresh cilantro, chopped tomato, or sour cream
Instructions
Preparation
- Heat a large skillet over medium-high heat. Add ground beef and cook for 5 to 7 minutes, breaking it apart until browned. Drain excess fat and set aside.
- In the same skillet, add olive oil, onion, and bell pepper. Sauté for 2 to 3 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
- Stir in diced sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper. Cover and cook for 10 to 12 minutes, stirring occasionally, until the sweet potatoes are tender.
- Add the cooked beef back into the skillet along with black beans and corn. Stir well to combine and cook for another 2 to 3 minutes to heat everything through.
- Sprinkle shredded cheese on top, cover for 1 to 2 minutes until melted, then finish with a squeeze of lime juice.
- Spoon into bowls and top with diced avocado, cilantro, and tomato if desired. Serve warm.
Notes
Make it spicier: Add a pinch of cayenne pepper or sliced jalapeños for extra heat. This dish stores well for up to 4 days in the refrigerator. Reheat in a skillet for best texture. Use ground turkey, venison, or plant-based crumbles for a lighter option. Enjoy with warm tortillas or over rice for a complete meal.