Ultimate Southwest Ground Beef and Sweet Potato Skillet
This 30-minute, one-pan wonder is the answer to your weeknight dinner dilemma! We’re talking savory, perfectly seasoned ground beef, tender cubes of sweet potato, and vibrant veggies like red bell pepper and onion, all simmered together in a smoky, fire-roasted tomato and green chili sauce. It’s a hearty, healthy, and flavor-packed meal that’s ready in about 30 minutes and is guaranteed to be loved by the whole family.
Equipment
- Large Skillet (Cast Iron or regular)
- Lid for Skillet
- Cutting board
- Knife
- Vegetable peeler
- Meat Spatula or Wooden Spoon
- Rubber spatula
Ingredients
- 1 tbsp Olive Oil or Avocado Oil
- 1 lb Lean Ground Beef 90-96% lean
- 1 small White Onion diced
- 1 Red Bell Pepper diced
- 1 small Jalapeño minced (optional, for heat)
- 4-5 cloves Garlic minced
- 1 packet Low Sodium Taco Seasoning divided (See Recipe Notes for homemade version)
- 2 medium Sweet Potatoes peeled and diced into 1/2-inch cubes
- 1 can 14.5 oz Fire Roasted Diced Tomatoes, undrained
- 1 can 4 oz Diced Green Chilis
- 1/4 cup Beef Stock or water
- 1 Lime juiced
- 3/4 cup Shredded Mexican Cheese Blend or Cheddar
- 3 tbsp Fresh Cilantro chopped, for garnish
- Kosher salt and fresh ground black pepper to taste
- For Topping Optional: Sliced avocado, Greek yogurt or sour cream, salsa, tortilla chips
Instructions
- Start by prepping your ingredients. Peel and dice the sweet potatoes into small, uniform 1/2-inch cubes so they cook evenly. Dice the onion, red bell pepper, and mince the jalapeño (if using) and garlic.
- Heat the oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2 minutes until it begins to soften.
- Add the ground beef to the skillet. Break it apart with a spatula. Add half of the taco seasoning packet, plus salt and pepper. Cook until the beef is browned, about 6-8 minutes. Add the minced garlic and cook for one more minute until fragrant.
- Remove the cooked beef mixture from the skillet and set it aside on a plate. (My tip: Don't wipe the skillet! You want to keep those browned bits on the bottom for flavor.)
- To the now-empty skillet, add the diced sweet potatoes, diced red bell pepper, minced jalapeño, the can of fire-roasted tomatoes, and the can of green chilis.
- Pour in the beef stock and sprinkle in the remaining half of the taco seasoning. Stir everything together well. Bring the mixture to a simmer, then reduce the heat, cover the skillet with a lid, and let it cook for about 15-20 minutes.
- Stir occasionally to prevent sticking. The dish is ready for the next step when the sweet potatoes are fork-tender and most of the liquid has been absorbed.
- Turn the heat to low. Add the cooked ground beef mixture back into the skillet. Squeeze in the juice of one fresh lime (this brightens all the flavors) and stir everything to combine.
- Sprinkle the shredded cheese evenly over the top. Cover the skillet again for just 2-3 minutes, or until the cheese is perfectly melted.
- Remove from heat and garnish with fresh cilantro. Serve immediately with your favorite toppings. Enjoy!
Notes
Storage & Reheating
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Stovetop (Recommended): Add the skillet mixture back to a pan over medium-low heat. Add a splash of beef stock or water to prevent sticking and heat, stirring occasionally, until warmed through.
Microwave: Place a serving in a microwave-safe bowl. Cover and heat for 90 seconds to 2 minutes, stirring halfway through.
Serving & Flavor Tips
Serving Suggestions: This is fantastic on its own, but it's also great served over a bed of shredded lettuce, cauliflower rice, or cilantro-lime rice. We love to top it with sliced avocado, a dollop of Greek yogurt (a healthy swap for sour cream), and some crunchy tortilla chips.
Flavor Variations:
Add Beans: For extra fiber, stir in a can of rinsed and drained black beans when you add the beef back in.
Make it Smokier: Add 1/2 teaspoon of smoked paprika along with the taco seasoning.
Adjust the Heat: For a spicier dish, keep the seeds in your jalapeño or add a pinch of cayenne pepper. For less heat, omit the jalapeño entirely.
Pairings:
Drink: A cold Mexican lager with a lime wedge or a zesty margarita.
Side: A simple side of jalapeño-cheddar cornbread or a light, crunchy salad with a cilantro-lime vinaigrette.
Leftover Transformation Ideas
Don't let leftovers go to waste!
Tacos: Spoon the mixture into warm corn or flour tortillas. Quesadillas: Sandwich the leftovers between two large tortillas with extra cheese and pan-fry until golden and crispy. Stuffed Peppers: Hollow out bell peppers, stuff them with the skillet mixture, top with cheese, and bake at 375°F (190°C) for 20-25 minutes. Breakfast Hash: Reheat the mixture in a skillet and top it with a fried egg for a hearty breakfast. Troubleshooting My Personal Testing Notes: I've made this dish countless times, and the two most important things for success are the size of your sweet potato dice and managing the liquid. Troubleshooting: "My sweet potatoes are still hard!" The Cause: This almost always means your potato cubes were diced too large (larger than 1/2-inch) or your heat was too high, causing the liquid to evaporate before the potatoes cooked through. The Fix: If your potatoes are still crunchy after 20 minutes and the pan looks dry, just add another 1/4 cup of beef stock or water. Put the lid back on, keep the heat on low, and cook for another 5-10 minutes. Troubleshooting: "My skillet is too watery!" The Cause: Your tomatoes may have had extra liquid, or the heat was too low. The Fix: This is an easy fix! Just remove the lid, turn the heat up to medium, and let the mixture simmer uncovered, stirring occasionally, until the excess liquid has reduced to your liking. Recipe Notes Meat Substitution: This recipe is fantastic with ground turkey or ground chicken as well. If you use a higher-fat percentage beef (like 80/20), be sure to drain the excess grease after browning before you set it aside. Homemade Taco Seasoning: If you don't have a packet, use this mix instead: 1.5 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1/2 tsp dried oregano. Use half for the beef and half for the veggies. Make-Ahead Tip: To save time, you can dice all the vegetables (onion, red pepper, jalapeño) and even the sweet potatoes up to 2 days in advance. Store them in separate airtight containers in the refrigerator. Gluten-Free: This recipe is naturally gluten-free. Just be sure to check that your taco seasoning packet is certified GF. Dairy-Free: To make this dairy-free, simply omit the cheese or use your favorite plant-based shredded cheese alternative. The fresh lime juice and cilantro still give it a fantastic finish. Scaling: You can easily double this recipe, but you will need to use a large Dutch oven or pot instead of a skillet to ensure there is enough room for everything to cook evenly.Connect With Us!
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