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Southwest Beef & Sweet Potato Skillet

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This easy one-pan Southwest Beef & Sweet Potato Skillet is a vibrant, hearty dinner packed with Tex-Mex flavor, lean beef, sweet potatoes, and colorful veggies. Perfect for busy weeknights, meal prep, or feeding a hungry family with minimal cleanup.

Ingredients

Scale
  • 2 tablespoons olive oil (or avocado oil)
  • 1 lb (450g) lean ground beef (90% lean preferred, but 80/20 works)
  • 2 medium sweet potatoes (about 1 lb / 450g), peeled and diced into 1/2-inch cubes
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced (or orange/yellow as desired)
  • 3 garlic cloves, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes, with juices
  • 1 cup frozen corn (or fresh/canned, drained)
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste (start with 1 teaspoon salt, 1/2 teaspoon pepper)
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped (for garnish, optional)

Instructions

  1. Peel and dice sweet potatoes into 1/2-inch cubes. Dice onion and bell peppers, mince garlic, and open/drain beans and tomatoes.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sweet potatoes and a pinch of salt. Cook, stirring occasionally, until browned and starting to soften, about 8 minutes.
  3. Add diced onion and bell peppers. Sauté until onions are translucent and peppers are slightly tender, about 4 minutes.
  4. Push veggies to the sides of the pan. Add ground beef to the center and break up with a wooden spoon. Brown for 2 minutes, then stir everything together. Drain excess fat if needed.
  5. Add minced garlic, chili powder, cumin, smoked paprika, oregano, and black pepper. Stir constantly for about 1 minute until fragrant.
  6. Pour in fire-roasted tomatoes (with juice), black beans, and corn. Stir, scraping up any browned bits from the pan.
  7. Reduce heat to medium-low. Cover and simmer for 8-10 minutes, stirring occasionally, until sweet potatoes are fork-tender and mixture is thickened. Add a splash of water or broth if needed.
  8. Taste and adjust seasoning. Scatter chopped cilantro on top and serve with lime wedges. Optionally, top with shredded cheese or sour cream.

Notes

Dice sweet potatoes and peppers evenly for even cooking. Brown veggies and beef for best flavor. Adjust spice level to taste. For vegetarian, double beans or add lentils. Leftovers store well and flavors improve after a day. Garnish with lime and cilantro for brightness. Can be made dairy-free by omitting cheese garnish.

Nutrition

Keywords: southwest skillet, beef and sweet potato, one pan dinner, tex-mex, healthy skillet meal, meal prep, gluten-free, easy dinner, weeknight dinner, ground beef recipe

Find it online: https://bitematrix.com/southwest-beef-and-sweet-potato-skillet-recipe-easy-one-pan-dinner/