Southwest Ground Beef & Sweet Potato Skillet Easy One-Pan Dinner Recipe

The first time I tossed ground beef and sweet potatoes into my trusty skillet, the aroma alone had my family circling the kitchen like sharks. There’s something so comforting about that sizzle—the sweet potatoes caramelizing, smoky spices wafting up, and the promise of an easy meal (with barely any dishes) just minutes away. This Southwest Ground Beef & Sweet Potato Skillet isn’t just a weeknight dinner; it’s a flavor-packed lifesaver when you need something hearty, healthy, and a little bit exciting.

I stumbled onto this combo one busy Tuesday, low on time and patience, but loaded with a pound of ground beef and a couple of sweet potatoes that had seen better days. I’d been craving bold, Tex-Mex style flavors but didn’t want to fuss with multiple pans or complicated steps. After a couple of tweaks and a few “accidental” extra shakes of chili powder, this skillet dinner became a staple at our table—and honestly, I don’t see it leaving the rotation any time soon.

Why do I keep coming back to this Southwest ground beef & sweet potato skillet? It’s that magical blend of convenience and crave-worthy flavor. You get protein, veggies, and that hint of sweetness from the potatoes, all in one pan. It’s perfect for busy families (kids love it!), meal preppers, or anyone trying to sneak more veggies into their diet without sacrificing taste. I’ve made it for potlucks, quick lunches, and even as a taco filling. Each time, the compliments roll in like clockwork. Trust me: once you try this one-pan wonder, you’ll wonder how you ever lived without it.

Why You’ll Love This Recipe

• Quick & Easy: This Southwest ground beef & sweet potato skillet comes together in about 35 minutes, start to finish. Perfect for those nights when you just cannot deal with a fussy recipe or a sink full of dishes.
• Simple Ingredients: No need for a special grocery run—you probably have everything you need right now. Ground beef, sweet potatoes, and a handful of pantry spices are the stars here.
• Perfect for Any Occasion: Whether it’s a weeknight dinner, Sunday meal prep, or a casual get-together, this skillet fits right in. I’ve even served it at brunch with eggs on top—total hit!
• Crowd-Pleaser: Picky eaters, spice lovers, and everyone in between rave about this skillet. The sweet potatoes mellow out the spices, so it’s flavorful without being too fiery for little ones.
• Unbelievably Delicious: The mixture of savory ground beef, caramelized sweet potatoes, and bright, zesty toppings is just the right kind of comfort food. It’s balanced—rich, a little sweet, a touch spicy, and totally satisfying.

What really sets this Southwest ground beef & sweet potato skillet apart is the way everything cooks together. The sweet potatoes soak up all the beefy, spicy goodness, and the corn and black beans add texture and color. I use a cast iron skillet for the best caramelization (and easier cleanup), but any large pan will do. Toss on some fresh cilantro and a squeeze of lime, and you’ve got a meal that feels like a mini fiesta—no tortilla required.

I’ve tried plenty of one-pan dinners, but none have hit that perfect balance of flavor, nutrition, and pure comfort quite like this one. It’s the kind of recipe that makes you want seconds (and maybe thirds). And let’s be real—those leftovers taste even better the next day. Whether you’re feeding a crowd or just yourself, this skillet makes dinner feel special with almost no effort.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without any complicated steps. Most of these are pantry staples, and if you need to swap something out, I’ve got you covered with substitution ideas.

• Ground beef (1 lb / 450 g): I usually use 85% lean for the best balance of flavor and less grease. You can use ground turkey or chicken if you prefer.
• Sweet potatoes (2 medium, about 1 lb / 450 g), peeled and diced: The star of the show! Look for firm, orange-fleshed sweet potatoes for the creamiest texture.
• Red bell pepper (1 medium), diced: Adds a pop of color and a little sweetness. Yellow or orange peppers work, too.
• Yellow onion (1 small), diced: Sweet and mellow when sautéed. White onion is fine in a pinch.
• Garlic (3 cloves), minced: Fresh garlic brings real depth. Use 1 tsp garlic powder if you’re out of fresh.
• Black beans (1 can, 15 oz / 425 g), drained and rinsed: For extra fiber and protein. Pinto beans work if that’s all you have.
• Corn kernels (1 cup / 150 g): Fresh, frozen, or canned—no need to thaw frozen corn. Adds sweetness and texture.
• Diced tomatoes with green chilies (1 can, 10 oz / 285 g): Adds a kick of spice and some smokiness. If you can’t find these, use regular diced tomatoes plus a pinch of chili flakes.
• Chili powder (2 tsp): The backbone of that Southwest flavor. I like McCormick’s, but use your favorite.
• Ground cumin (1½ tsp): Earthy and warming, a must in any Tex-Mex-inspired dish.
• Smoked paprika (1 tsp): Gives the whole skillet a subtle smoky flavor. Regular paprika works, but smoked is worth it.
• Salt (¾ tsp) and black pepper (½ tsp): Adjust to taste. I always taste and tweak at the end.
• Olive oil (2 tbsp / 30 mL): For sautéing. Avocado oil is great, too.
• Fresh cilantro (¼ cup / 10 g), chopped: Brightens everything up at the end. Totally optional if you’re not a fan.
• Lime (1), cut into wedges: For squeezing over the finished skillet—seriously, don’t skip this step!

Optional Toppings:

• Shredded cheese (cheddar, Monterey Jack, or pepper jack)
• Sliced avocado or a dollop of sour cream (use dairy-free if needed)
• Sliced jalapeños for extra heat

Substitution tips: Use ground turkey or plant-based crumbles for a lighter or vegetarian version. Sub in white potatoes if sweet potatoes aren’t your thing (though you’ll miss that touch of sweetness!). For a low-carb twist, try diced zucchini instead of corn and beans. See the Variations section for more customization ideas!

Equipment Needed

• Large skillet or sauté pan (12-inch/30 cm recommended): A well-seasoned cast iron skillet gives the best caramelization, but stainless steel or nonstick work, too. Just make sure it’s big enough to hold everything.
• Cutting board & sharp knife: For prepping all those veggies. I love my basic chef’s knife—nothing fancy needed.
• Wooden spoon or spatula: Something sturdy for breaking up the beef and stirring the skillet. Silicone spatulas are gentle on nonstick pans.
• Measuring spoons & cups: For getting your spices just right. Honestly, after making this a few times, you’ll start eyeballing it!
• Can opener: For the beans and tomatoes. I’ve broken more than one cheap can opener, so invest in a sturdy one if you can.
• Colander: For draining and rinsing the beans. If you don’t have one, a fine-mesh sieve or even the can lid will do in a pinch.

Alternatives & Tips: If you don’t have a large skillet, use a Dutch oven or even a deep sauté pan. For cast iron, keep it seasoned by wiping with a little oil after each use. And don’t stress about expensive tools—my favorite skillet was a $15 thrift store find and it’s still going strong!

Preparation Method

1. Prep your ingredients (10 minutes): Peel and dice your sweet potatoes into ½-inch (1.25 cm) cubes so they cook evenly. Dice the onion and bell pepper, mince the garlic, and drain/rinse the black beans. Have all your spices ready to go—it makes everything smoother.
2. Brown the ground beef (5-7 minutes): Heat 1 tbsp (15 mL) olive oil in your large skillet over medium-high heat. Add the ground beef, breaking it up with your spatula. Season lightly with salt and pepper. Cook until it’s browned and crumbly, about 5-7 minutes. If there’s lots of grease, drain most of it (leave a little for flavor).
   
   Tip: Don’t stir constantly—let the beef sit a bit to get a nice sear!
3. Add the veggies (2 minutes): Push the beef to the side and add the remaining 1 tbsp (15 mL) olive oil. Toss in the onion and bell pepper. Sauté for about 2 minutes, just until they start to soften. Stir in the minced garlic and cook for 30 seconds, until fragrant.
4. Add sweet potatoes & season (2 minutes): Add your diced sweet potatoes. Sprinkle in the chili powder, cumin, smoked paprika, and another small pinch of salt and pepper. Stir everything together so the spices coat all the ingredients.
   
   Warning: If your skillet is crowded, use a spoon to flatten everything into an even layer—this helps the sweet potatoes cook evenly.
5. Cover and cook (10-12 minutes): Pour in the can of diced tomatoes with green chilies (juices and all). Give everything a good stir. Cover the skillet and lower the heat to medium. Cook for 10-12 minutes, stirring once or twice, until the sweet potatoes are fork-tender.
   
   Watch for sticking—add a splash of water or broth if the mixture gets too dry.
6. Add beans and corn (3 minutes): Uncover, then fold in the black beans and corn. Cook for another 3 minutes, just to warm everything through and let the flavors meld.
   
   Sensory cue: You’ll know it’s done when the sweet potatoes are soft, the skillet smells incredible, and the colors look vibrant.
7. Finish and serve (2 minutes): Taste and adjust salt, pepper, or spices as needed. Sprinkle chopped cilantro over the top and serve with lime wedges. Add your favorite toppings—cheese, avocado, or jalapeños are all fair game.
   
   Personal tip: If you like crispy bits, let the skillet sit over medium-high heat for a couple extra minutes at the end, uncovered, to let the bottom brown just a bit.

Cooking Tips & Techniques

• Don’t rush the sweet potatoes: Cut them small and even so they cook quickly and soak up all those Southwest flavors. If you go too big, they’ll take forever to soften (I learned this the hard way).
• Season in layers: Add a pinch of salt with each new ingredient—this builds better flavor. Trust me, it’s worth the extra step.
• Let things brown: Give the beef and veggies a chance to caramelize before stirring too much. That golden color = flavor!
• Watch the moisture: If the skillet gets too dry while the potatoes cook, add a splash of broth or water. But don’t drown it—you want those crispy edges.
• Don’t skip the lime: Squeezing fresh lime at the end really wakes up the whole skillet, balancing out the richness and spice.
• Multitasking tip: While the sweet potatoes are cooking, prep your toppings or set the table. Makes everything feel less rushed.
• Consistency matters: If you use a different protein (like turkey or plant-based crumbles), you may need a touch more oil and a little extra seasoning to boost the flavor.
• My fail: Once I forgot to drain the tomatoes—way too soupy! Drain a bit if your skillet seems too wet, but usually the liquid absorbs nicely as everything cooks.

Variations & Adaptations

• Vegetarian/Vegan: Swap the ground beef for a plant-based crumble or crumbled tofu. Use dairy-free cheese and sour cream for toppings. Still super hearty and flavorful!
• Low-Carb: Replace sweet potatoes with diced zucchini, cauliflower, or butternut squash. Skip the beans and corn for fewer carbs (add more peppers for volume).
• Spicy Southwest: Add an extra diced jalapeño when sautéing the onions, or finish with hot sauce for a real kick. My husband loves it with chipotle powder instead of regular chili powder—smoky and spicy!
• Chicken or Turkey Version: Ground turkey or ground chicken work just as well. You may want to add a bit more oil (these meats are leaner) and boost the spices for extra flavor.
• Allergen Swaps: Dairy-free? Just skip the cheese and sour cream. Gluten-free? This skillet is naturally gluten-free—just double-check your canned goods.
• Personal twist: I sometimes add a handful of baby spinach at the end for extra greens—wilts right in and nobody complains!

Serving & Storage Suggestions

This Southwest ground beef & sweet potato skillet is best served hot, straight from the pan. I love it piled high in shallow bowls, topped with fresh cilantro, a big scoop of avocado, and a squeeze of lime. It also makes a killer taco or burrito filling—just add to tortillas and maybe sprinkle with cheese.

Pair with a crisp green salad or a side of tortilla chips for crunch. If you’re feeling fancy, a margarita or sparkling limeade is the perfect drink match!

Storage: Leftovers keep well in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions in zip-top bags (flattened for quick thawing) for up to 3 months.

Reheating: Warm gently on the stove over medium, adding a splash of water or broth if it looks dry. The microwave works, too—just cover loosely and heat in 45-second bursts, stirring in between. The flavors meld and get even better as it sits, so leftovers are gold!

Nutritional Information & Benefits

Each serving (about 1½ cups) is roughly 375 calories, with 22g protein, 40g carbs, and 14g fat. You get a solid dose of fiber, vitamin A, vitamin C, and iron from the sweet potatoes, beans, and peppers.

This Southwest ground beef & sweet potato skillet is naturally gluten-free, and you can easily make it dairy-free or lower-carb with a few swaps. Sweet potatoes offer slow-burning carbs and beta-carotene, while black beans add plant protein and gut-loving fiber.

Allergens to note: contains beef, and optional toppings may include dairy. As someone who tries to keep weeknight meals balanced and satisfying, I love that this dish packs veggies and protein—no need for extra sides (unless you want them, of course!).

Conclusion

If you’re looking for a weeknight hero, this Southwest ground beef & sweet potato skillet is it—easy, colorful, and bursting with flavor in every bite. It’s flexible and forgiving, so don’t be afraid to tweak it to suit your taste buds or clear out your fridge.

This skillet has become one of my go-tos for a reason: it’s the kind of meal that just feels good to eat and even better to share. I hope it becomes a favorite in your kitchen, too!

If you try this recipe, let me know how it goes—drop a comment, tag me on social, or share your favorite twist. Happy cooking, and remember: even a simple skillet can turn an ordinary evening into something special!

Frequently Asked Questions

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey (or chicken) works great in this skillet. You might want to add a drizzle of extra oil and a bit more seasoning since turkey is leaner and milder in flavor.

How do I keep the sweet potatoes from getting mushy?

Dice them into even, ½-inch cubes and don’t overcook. They should be just fork-tender—keep an eye on them, and if in doubt, taste a piece before adding the beans and corn.

Can I make this Southwest ground beef & sweet potato skillet ahead of time?

Yes! This skillet holds up well in the fridge for up to 4 days. The flavors actually deepen as it sits. Just reheat gently and add a splash of water if needed.

Is this recipe freezer-friendly?

It sure is. Cool the skillet completely, then portion into freezer bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen on the stove or in the microwave.

What toppings go best with this skillet?

My favorites are chopped cilantro, sliced avocado, shredded cheese, sour cream, and jalapeños. A squeeze of lime really brings it all together. Get creative and use what you love!

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