Tex-Mex Sweet Potato & Ground Beef Skillet – Easy One Pan Dinner with Avocado

Introduction

Steam rising from a sizzling skillet, the scent of cumin and chili powder swirling through my kitchen – that’s the magic of my Tex-Mex Sweet Potato & Ground Beef Skillet with Avocado. I still remember the first time I tossed sweet potatoes into a Tex-Mex recipe out of pure curiosity (and, honestly, because my pantry was running low on rice). The result? A hearty, colorful meal that had the whole family asking for seconds before I even sat down.

There’s something about the way sweet potatoes soak up those smoky spices and play off the savory beef that just feels right. I’ve tweaked this recipe so many times – sometimes tossing in extra veggies, sometimes switching up the toppings – but the core combo always delivers. It’s become my go-to for busy weeknights, lazy Sundays, or anytime I need a meal that’s as satisfying as it is simple.

If you’re looking for a one-pan dinner that’s bursting with bold Tex-Mex flavor, packed with veggies, and topped with creamy avocado, this is it. You don’t need fancy ingredients or hours in the kitchen. Just a few staples, a big skillet, and a taste for something a little different. Whether you’re cooking for picky eaters or health-conscious friends, this Tex-Mex Sweet Potato & Ground Beef Skillet with Avocado hits all the marks. Trust me, after making this at least a dozen times, it’s earned a permanent spot in my meal rotation – and I bet it’ll find a place in yours too.

Why You’ll Love This Recipe

After countless weeknight dinners and a few fun gatherings, I can say with confidence – this Tex-Mex Sweet Potato & Ground Beef Skillet with Avocado is a genuine crowd-pleaser. Here’s why I keep coming back to it (and why you might, too):

• Quick & Easy: Done in about 35 minutes, start to finish. Perfect for those nights when you’re short on time but still want something homemade.
• Simple Ingredients: Everything you need is probably already in your pantry or fridge – no weird specialty items. I love that I can throw this together without a grocery run.
• One Pan Wonder: Fewer dishes means less cleanup. Honestly, who doesn’t love that?
• Versatile & Family-Friendly: My kids devour it (usually with a little extra cheese on top), and it’s just as easy to spice up for adults who like more heat.
• Loaded with Flavor: The mix of smoky, spicy Tex-Mex seasoning, sweet roasted potatoes, juicy ground beef, and creamy avocado is just unbeatable.

What really sets this apart? It’s not just another ground beef skillet. The sweet potatoes add a natural sweetness and a ton of nutrition, making it feel lighter but still super filling. The avocado on top brings this cool, creamy contrast that ties everything together – I honestly can’t imagine the dish without it.

I’ve tried a lot of similar recipes, but this one nails the balance: not too spicy, not too bland, and every bite has a bit of everything. Plus, it’s the kind of comfort food that doesn’t leave you feeling weighed down. It’s great for picky eaters, meal preppers, and anyone looking for a healthy twist on classic Tex-Mex flavors.

If you want a recipe that’s reliable, adaptable, and always delicious, this Tex-Mex Sweet Potato & Ground Beef Skillet with Avocado is the one to bookmark. It’ll quickly become your secret weapon for busy nights and hungry crowds!

What Ingredients You Will Need

This Tex-Mex Sweet Potato & Ground Beef Skillet with Avocado relies on a handful of fresh and pantry ingredients that come together to create something special. Here’s what you’ll need – plus a few tips from my own kitchen:

• For the Skillet:
  • Ground beef (1 lb / 450g, lean or regular – I use 85% lean for best flavor)
  • Sweet potatoes (2 medium, about 1.5 lbs / 680g, peeled and diced into ½ inch cubes – choose firm, bright orange ones if you can)
  • Yellow onion (1 medium, diced)
  • Red bell pepper (1 large, diced – orange or yellow work too)
  • Garlic (3 cloves, minced – don’t skimp!)
  • Canned black beans (1 can, 15 oz / 425g, rinsed and drained – adds fiber and makes it stretch further)
  • Canned diced tomatoes (1 can, 14.5 oz / 410g, with juices)
• For the Tex-Mex Seasoning:
  • Chili powder (1 tbsp)
  • Ground cumin (2 tsp)
  • Smoked paprika (1 tsp – regular paprika works, but smoked adds depth)
  • Dried oregano (1 tsp)
  • Kosher salt (1 tsp, or to taste)
  • Black pepper (½ tsp)
  • Red pepper flakes (¼ tsp, optional for a little kick – my husband loves when I double this!)
• For Serving:
  • Ripe avocado (1 large, sliced or diced – the creamy finish is key!)
  • Fresh cilantro (¼ cup chopped, optional but brightens everything up)
  • Lime wedges (for squeezing over the top)
  • Shredded cheese (½ cup / 60g, optional – cheddar, Monterey Jack, or a Mexican blend if you want it extra cozy)
  • Sour cream or Greek yogurt (for dolloping, if desired)

Ingredient swaps I’ve tried: use ground turkey or chicken for a lighter version, swap black beans for pinto beans, or throw in frozen corn for extra texture. For a dairy-free skillet, just skip the cheese or use a plant-based alternative. And if you run out of sweet potatoes, regular potatoes work in a pinch (just not quite as sweet).

I always recommend tasting as you go – every batch of chili powder or cumin can vary a bit, so trust your taste buds!

Equipment Needed

You don’t need a fancy kitchen to make this Tex-Mex Sweet Potato & Ground Beef Skillet with Avocado – just a few trusty essentials:

• Large skillet or sauté pan (12-inch is best, cast iron or nonstick – I love my old cast iron for the golden sweet potatoes, but any deep skillet works)
• Wooden spoon or spatula (for stirring and scraping up those tasty browned bits)
• Sharp chef’s knife (makes dicing sweet potatoes and veggies much easier – a dull knife just slows you down)
• Cutting board (preferably with a groove for catching juice from tomatoes or limes)
• Can opener (for beans and tomatoes – unless you’re using fresh, which is also great!)
• Measuring spoons/cups (for seasoning, but honestly, after making this a few times, you’ll start eyeballing it)

If you don’t have a big skillet, a Dutch oven or even a heavy-bottomed soup pot will do the trick – just be sure to stir often so nothing sticks. And if you’re like me and use cast iron, a quick swipe with oil after cleaning keeps it in top shape for next time.

Budget tip: You don’t need high-end pans for this recipe to turn out great. Just go for something with a decent heavy bottom so the sweet potatoes cook evenly.

Preparation Method

1. Prep the Ingredients (10 minutes):
   
   Peel and dice the sweet potatoes into ½-inch cubes (about 1.5 cm). Dice the onion and bell pepper, mince the garlic, and drain and rinse the black beans. Open the can of diced tomatoes so it’s ready to go.
   
   Tip: Try to keep the sweet potato pieces the same size for even cooking.
2. Brown the Ground Beef (5-6 minutes):
   
   Heat your large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until browned and no longer pink, about 5-6 minutes. If there’s excess fat, drain most of it but leave a little for flavor.
   
   Note: If using lean beef, you might want to add a teaspoon of olive oil.
3. Sauté the Veggies (4-5 minutes):
   
   Add the diced onion and bell pepper to the skillet. Sauté, stirring often, until they start to soften, about 4 minutes. Add the garlic and cook for another 30 seconds – you’ll smell the difference!
4. Add Sweet Potatoes & Seasonings (2 minutes):
   
   Toss in the cubed sweet potatoes, chili powder, cumin, smoked paprika, oregano, salt, pepper, and red pepper flakes (if using). Stir well to coat everything in those spices.
   
   Warning: The spices can stick to the pan – turn the heat down if needed to avoid burning.
5. Simmer Everything (15-18 minutes):
   
   Pour in the can of diced tomatoes (with juices) and add the black beans. Stir to combine. Reduce heat to medium-low, cover, and simmer for 12-15 minutes or until the sweet potatoes are fork-tender. Stir every few minutes so nothing sticks.
   
   What to look for: The sweet potatoes should be soft but not mushy, and the sauce should thicken a bit.
   
   Troubleshooting: If the skillet looks dry before the potatoes are soft, add a splash of water or broth.
6. Finish & Serve (2-3 minutes):
   
   Taste and adjust seasoning if needed. Scatter shredded cheese over the top, if using, and let it melt for a minute. Remove from heat. Top with sliced avocado, a sprinkle of cilantro, and a squeeze of lime.
   
   Personal tip: I like to serve this straight from the pan for a rustic, cozy feel.

If you’re meal prepping, let everything cool before storing. And don’t forget – a little extra lime juice right before serving wakes up all those flavors!

Cooking Tips & Techniques

Let’s talk about getting the best results from your Tex-Mex Sweet Potato & Ground Beef Skillet with Avocado. I’ve had my share of “oops” moments, so these tips come from experience:

• Cut Evenly: Keeping sweet potato cubes the same size helps them cook through at the same rate. I once rushed and ended up with some mushy bits and some rock-hard chunks. Not fun!
• Brown for Flavor: Don’t skip browning the beef! Letting it get a little crispy around the edges adds so much depth (and those browned bits at the bottom? Scrape ‘em up for flavor!).
• Layer Your Seasonings: Add spices at the same time as the sweet potatoes so they toast in the pan. This wakes up their flavors and gives you that classic Tex-Mex aroma.
• Cover While Simmering: Covering the pan helps sweet potatoes cook faster and more evenly. If you notice the skillet getting dry, just add a splash of broth or water.
• Don’t Overcrowd: If your pan is small, cook in batches so the veggies sauté instead of steaming. Trust me, patience pays off.
• Make It Yours: Taste as you go – everyone’s spice tolerance is different. If you’re new to red pepper flakes, start with less and add more at the end.

I’ve learned the hard way that adding cheese too soon can make it stringy – wait until you’re ready to serve. And for the creamiest avocado, slice it right before serving so it doesn’t brown.

Multitasking tip: While the skillet simmers, slice up your avocado and chop cilantro. Keeps everything moving and dinner lands on the table faster!

Variations & Adaptations

One of my favorite things about this Tex-Mex Sweet Potato & Ground Beef Skillet with Avocado is how easy it is to customize. Here are some fun spins I’ve tried (or friends have raved about):

• Make It Vegetarian: Swap ground beef for an extra can of black beans, or use meatless crumbles. Still hearty, still delicious.
• Low-Carb Version: Use diced zucchini or cauliflower florets instead of sweet potatoes. You’ll get a different texture but all the Tex-Mex flavor.
• Dairy-Free: Skip the cheese or try a plant-based option. With all the spices and avocado, you won’t miss the dairy.
• Spicy Twist: Add chopped jalapeños with the bell peppers or use chipotle powder for smoky heat.
• Different Cooking Methods: You can make this in an Instant Pot (use the sauté function, then pressure cook for 5 minutes) or bake it in the oven (cover and bake at 375°F/190°C for 25-30 minutes).
• Seasonal Add-Ins: Toss in corn, diced tomatoes, or even spinach at the end for extra color and nutrition.

Personal favorite? I love throwing in a handful of frozen corn and topping it with pickled onions for a tangy crunch. Oh, and if you have leftover cooked rice or quinoa, stir it in at the end for a heartier meal.

Serving & Storage Suggestions

This Tex-Mex Sweet Potato & Ground Beef Skillet with Avocado is best served hot, straight from the skillet. I like to pile it into shallow bowls so you get a little of everything in each bite.

Top with extra avocado, a sprinkle of cilantro, and a big squeeze of lime. If you’re feeling fancy, add a dollop of sour cream or Greek yogurt and a handful of crunchy tortilla chips on the side. This pairs perfectly with a crisp green salad or a refreshing glass of iced tea (or, let’s be honest, a margarita!).

For leftovers, let the skillet cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days. The flavors actually get deeper overnight, so it’s perfect for meal prep. To reheat, just pop a portion in the microwave or warm gently in a skillet with a splash of water or broth.

If you want to freeze it, skip the avocado and cheese – add those fresh after reheating. Freeze in single portions for up to 2 months. Thaw overnight in the fridge before reheating.

Honestly, the only real problem is not eating it all before you get to the leftovers!

Nutritional Information & Benefits

Each serving of this Tex-Mex Sweet Potato & Ground Beef Skillet with Avocado (about 1/4 of the recipe) has roughly:

• Calories: 430
• Protein: 24g
• Carbohydrates: 39g
• Fat: 20g
• Fiber: 10g

The sweet potatoes bring vitamin A, vitamin C, and potassium, while the black beans add fiber and plant-based protein. Ground beef is a solid source of iron and B vitamins. Avocado gives you those healthy monounsaturated fats that keep you feeling full.

This recipe is naturally gluten-free and can be adapted for dairy-free or vegetarian diets. If you have a nightshade allergy, swap out bell pepper and tomatoes for your favorite non-nightshade veggies.

From a wellness perspective, I love that it’s satisfying without being heavy, and it packs in a rainbow of nutrients. It’s comfort food you can feel good about eating!

Conclusion

If you’re craving a meal that’s cozy, colorful, and absolutely bursting with flavor, this Tex-Mex Sweet Potato & Ground Beef Skillet with Avocado is your ticket. It’s quick to make, doesn’t break the bank, and tastes even better the next day (if you have leftovers, that is).

Feel free to play with the toppings and mix-ins to make it your own. I hope this recipe brings as much joy and ease to your dinner table as it does to mine.

Let me know in the comments if you try it, or if you put your own spin on this Tex-Mex Sweet Potato & Ground Beef Skillet with Avocado! I’d love to hear how it turns out for you. Don’t forget to share this recipe with friends who need a little Tex-Mex inspiration in their week. Happy cooking!

FAQs

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey works great in this skillet. Just be sure to season well and maybe add a splash of olive oil since turkey is usually leaner.

What’s the best way to keep avocado from browning?

Slice or dice your avocado right before serving. If prepping ahead, squeeze fresh lime juice over the cut avocado and store tightly covered.

Can I make this Tex-Mex Sweet Potato & Ground Beef Skillet vegetarian?

Yes! Swap the ground beef for an extra can of black beans or your favorite meatless crumbles. You’ll still get plenty of protein and flavor.

How spicy is this recipe?

It’s mild to medium as written. For more heat, add extra red pepper flakes or chopped jalapeños. For less spice, skip the red pepper flakes and use a mild chili powder.

Do leftovers freeze well?

Yes, they do! Just leave off the avocado and cheese before freezing. Store in airtight containers for up to 2 months, and add fresh toppings after reheating.

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