Southwest Ground Beef and Sweet Potato Skillet

Why You’ll Love This Recipe

I like this skillet because it’s the perfect balance of savory beef, naturally sweet potatoes, and smoky spices. The fire-roasted tomatoes and green chiles add a little zing, and the melted cheese on top makes it irresistible. Since it all comes together in 30 minutes, it’s one of those meals I know I can count on when I don’t want to spend hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1 pound lean ground beef
• 5 teaspoons chili powder, divided
• 2 teaspoons ground cumin
• Kosher salt and fresh ground black pepper, to taste
• 1 teaspoon grated garlic
• 2 cups peeled and diced sweet potatoes
• 14.5 oz can fire-roasted diced tomatoes
• 4 oz canned diced green chiles
• 1/4 cup water
• 1/2 cup shredded cheddar cheese
• Cilantro, for garnish (optional)

Directions

1. I heat the olive oil in a large skillet over medium-high heat. I add the ground beef and onion, breaking up the beef with a wooden spoon.

2. I season with 1 tablespoon (3 teaspoons) chili powder, 1 teaspoon cumin, salt, and pepper. When the beef is nearly cooked through, I add garlic and cook for another minute. I transfer the beef mixture to a plate and wipe out the skillet.

3. In the same skillet, I combine sweet potatoes, tomatoes, green chiles, water, the remaining 2 teaspoons chili powder, 1 teaspoon cumin, and more salt and pepper. I stir, cover, and let it simmer on low for 20 minutes, until the sweet potatoes are tender.

4. I return the beef mixture to the skillet, stir everything together, and top with shredded cheese. I cover for a minute, just until the cheese melts.

5. I garnish with fresh cilantro before serving.

Servings and timing

This recipe makes 4 servings. It takes me about 5 minutes to prep and 25 minutes to cook, so it’s ready in 30 minutes.

Variations

Sometimes I swap ground beef for ground turkey or chicken for a lighter version. For extra spice, I add a diced jalapeño or more chili powder. If I want it creamier, I stir in a dollop of sour cream before serving. I’ve also added black beans or corn to bulk it up and make it even heartier.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over medium-low heat or microwave in short bursts, stirring halfway through. This skillet also freezes well for up to 2 months; I thaw overnight in the fridge and reheat before serving.

FAQs

Can I make this dish dairy-free?

Yes, I just leave off the cheese or use a dairy-free shredded cheese substitute.

Do I need to peel the sweet potatoes?

No, I sometimes leave the skin on for extra fiber and texture, but peeling makes the dish a little softer.

Can I make this vegetarian?

Yes, I replace the beef with black beans or lentils and cook them with the same spices.

What kind of cheese works best?

I like sharp cheddar for bold flavor, but Monterey Jack or a Mexican blend melts beautifully too.

Can I prep this ahead of time?

Yes, I often chop the sweet potatoes and onions earlier in the day. Then I can throw everything in the skillet at dinnertime and have it ready fast.

Conclusion

I love making this Southwest Ground Beef and Sweet Potato Skillet because it’s flavorful, filling, and fast. The combination of tender sweet potatoes, seasoned beef, and melty cheese makes it feel like comfort food, while the veggies and spices keep it wholesome. It’s a one-pan wonder I know I’ll keep in regular rotation.