So, Here’s the Scoop on My Southwest Ground Beef & Sweet Potato Skillet
I have to tell you, the first time I tried throwing ground beef and sweet potato in a skillet together, I had very little faith. Like, sweet potato? With beef? My Midwestern heart wasn’t too sure. But as it sizzled away—okay, splattered, actually—I caught a whiff of those taco-ish spices and before I knew it, my kids were hovering nearby like hungry raccoons. This skillet dinner has become a regular on our chaotic, midweek table ever since. (Oh, and one time my dog stole a chunk before I could serve it—classic.)
Why You’ll Totally Love Making This
I pull this recipe out of my hat whenever I need something hearty but can’t possibly cope with, I dunno, yet another sinkful of dishes. My husband gets a huge kick out of the spice kick (see what I did there?) and my teenage daughter tries to pick out all the sweet potatoes—but she never finishes the job and always cleans her plate anyway. If I’m super honest (and who isn’t when talking food?) I just love that it’s all in one pan, and most days, there’s just enough left for me to eat cold straight from the fridge the next morning. Oh! And I used to constantly worry about undercooking the sweet potatoes, but honestly, they come out perfect almost every time… just don’t be too impatient and crank the heat up, or you’ll get that weird burnt-but-still-hard thing. Yikes.
What Goes in (And What Doesn’t Have to)
- 1 pound ground beef (sometimes I use ground turkey or chicken if I’m trying to be ‘good’—nobody complains either way)
- 2 medium sweet potatoes, peeled and diced small (my grandma insisted on Jewel yams, but, like… whatever’s on sale, honestly)
- 1 bell pepper, chopped (red is my fave, but even green works—orange if you wanna be fancy)
- 1 small red onion, diced (white is fine, too. I’ve even used half-and-half when running low)
- 2–3 cloves garlic, minced (or, okay, garlic powder in a pinch, about 1/2 teaspoon)
- 1 can (about 15 oz) black beans, rinsed & drained (man, I’ve left these out before—it still works; pinto beans are fine too)
- 1 teaspoon smoked paprika (regular paprika, when that’s all I’ve got—just add a tiny dash of cayenne maybe?)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano (sometimes I forget, and nothing explodes)
- 3/4 teaspoon salt (give or take, I almost always just wing it)
- Fresh cracked pepper, to taste
- 1/2 cup shredded cheese (cheddar, pepper jack, or even that pre-shredded Mexican blend; go nuts!)
- Optional: a handful of chopped cilantro, lime wedges, avocado for topping (or don’t—sometimes I just skip the whole garnish thing)
This Is How I Do It (More or Less)
- First, heat a decent-sized skillet (about 12-inch—cast iron is my ride or die, but a nonstick one is okay) over medium-high. Toss in your ground beef and cook it till it’s brown and crumbly. This is when I usually sneak a spoonful—just to check seasoning, obviously.
- Once the beef is cooked, scoot it to the edge or dump it in a bowl for a second. Leave the grease (unless there’s tons, then spoon some out—I’ve definitely gone overboard and had greasy potatoes before).
- Add the diced sweet potatoes right into that same pan. If things look dry, throw in a splash of oil or water. Cook for about 6–7 minutes. Don’t panic if they stick a bit or get those weird brown spots; that’s good, actually!
- Next, add your onion, bell pepper, and garlic. Stir it all together and simmer a little. You want everything kinda softened up, about 3-4 more minutes.
- Time for the flavor party: sprinkle in paprika, cumin, chili powder, oregano, salt, and pepper. Give it a good mix so everything’s coated and smelling like, well, Tex-Mex heaven.
- Toss your cooked beef back in, then add the black beans. Stir it all up. If things seem dry or you’re feeling fancy, a splash of chicken broth (or water) doesn’t hurt.
- Turn the heat to low, scatter the cheese across the top, clap on a lid (or improvise — I’ve used a baking tray before; works fine), and let it all get deliciously melty for about 3 minutes. This is where I get impatient and might just shovel some into a bowl before the cheese is truly gooey. Your call.
- Top with cilantro, lime, or avocado if you remember—or just dig in like you mean it!
Lil’ Notes from My Many Attempts
- If you chop the sweet potatoes too big, it’s like chewing on hockey pucks. Trust me—go smaller than you think.
- I used to think you had to peel the potatoes, but actually, it works fine if you just scrub ’em well and dice. Hello, extra fiber.
- If you forget the oregano, don’t stress. But don’t skip the cumin or it’ll taste a bit ‘meh.’
Hey, Wanna Change It Up?
I once swapped the sweet potato for butternut squash, and everyone assumed I’d made soup on purpose—but it still tasted pretty good, just a little mushy. Sometimes I use leftover rotisserie chicken (lazy move, but great when beef’s too pricey). Don’t skip the beans and all the peppers though, or the skillet gets kinda boring. Oh, one time I tried a can of corn… and let’s just say nobody asked for seconds.
What If You Don’t Have the ‘Right’ Pan?
Cast iron is my favorite because it browns everything so nicely, but any big skillet will work. If you’ve only got a saucepan—been there—just don’t try to overcrowd it or you’ll end up with a mushy stew. And hey, if you’re short a lid, I’ve literally used a cookie sheet as cover. No shame.
How to Make It Last (If That Ever Happens)
Technically, you can pop leftovers in an airtight container and they’ll be fine in the fridge for 2-3 days… but, honestly, in my house, this never makes it to day two. If you somehow manage to have extra, it reheats great in the microwave or on the stove (splash of water keeps it from drying out).
What to Serve With—Or Not
We’re partial to tortilla chips for scooping, but bread works too if that’s what you’ve got handy. If I have time (ha) a quick green salad on the side is pretty awesome. And, if company’s over, I’ll put out salsa or sour cream, but most days it’s just a squeeze of lime. Sometimes, after dinner, we go straight to these soft chocolate chip cookies for dessert—completely unrelated but highly recommended.
Stuff I’ve Learned—Usually the Hard Way
- Once, I thought I could cut time by microwaving the sweet potatoes first. Regret! They turned to mush in the skillet. Just sauté ’em, promise.
- Too much cheese (I didn’t know it was possible) turns the top into a weird oil slick. Keep it to a nice sprinkle, not a snowdrift.
- If you burn the garlic (done it!) the whole thing gets bitter. Add it after the potatoes, not with the beef.
Actual Questions People Have Thrown at Me
- Can I make this vegetarian?
Yup! Just ditch the beef and double the beans (black beans or pinto). Maybe add some corn, or those veggie ground crumbles. - Can you freeze it?
I’ve done this a couple times—sort of works. It gets a wee bit mushy after thawing, but if you’re cool with that, go for it. - Can I make it spicy?
Oh, totally. Throw in a diced jalapeño with the peppers, or shake in more chili powder. Or, honestly, I add a squirt of Cholula hot sauce right at the end. Wakes it right up. - Is there a way to make it faster?
Eh… not much. Dicing small helps. Some folks swear by par-cooking the potatoes, but I just don’t trust it after my mash disaster.
If you want to geek out on more southwest flavors and ideas, Simply Recipes has a fun version too. I mean, more ideas never hurt, right?
Ingredients
- 1 lb ground beef
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
- 2 tablespoons chopped fresh cilantro
Instructions
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1Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for 5-6 minutes until they start to soften.
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2Add onion and red bell pepper to the skillet. Sauté for 3-4 minutes until vegetables are tender.
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3Push vegetables to the side of the skillet and add ground beef. Cook, breaking up with a spoon, until browned and cooked through.
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4Stir in black beans, chili powder, cumin, smoked paprika, salt, and pepper. Mix everything together and cook for another 5 minutes.
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5Sprinkle with shredded cheddar cheese if desired, cover, and let cheese melt for 2 minutes. Garnish with chopped cilantro before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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