Description
A flavorful and easy one-pan Southwestern Ground Beef Sweet Potato Skillet made with lean beef, black beans, tender sweet potatoes, and melted cheese. Ready in just 30 minutes—perfect for meal prep or busy weeknights.
Ingredients
1 tablespoon olive oil
1/2 cup diced yellow onion
1 pound lean ground beef
2 cups peeled and diced sweet potatoes
1 teaspoon minced garlic
5 teaspoons chili powder, divided
2 teaspoons ground cumin, divided
14.5 ounces fire-roasted diced tomatoes
4 ounces diced green chiles
1/4 cup water
1/2 cup shredded cheddar, Colby Jack, or Pepper Jack cheese
Salt and pepper to taste
Fresh cilantro and sliced avocado for garnish (optional)
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and ground beef. Cook until browned, about 5–7 minutes.
Stir in 3 teaspoons chili powder, 1 teaspoon cumin, garlic, salt, and pepper. Cook for 1 minute, then remove mixture to a plate.
In the same skillet, add sweet potatoes, fire-roasted tomatoes, green chiles, remaining chili powder and cumin, and water. Stir to combine.
Cover and simmer for about 20 minutes, or until sweet potatoes are fork-tender.
Return the beef mixture to the skillet. Stir everything together.
Top with shredded cheese. Cover and cook until cheese melts, 2–3 minutes.
Garnish with cilantro and sliced avocado if desired. Serve hot.
Notes
Use ground turkey or plant-based crumbles to make it lighter or vegetarian.
Add corn or black beans for extra volume.
Store leftovers in the fridge up to 4 days or freeze for up to 2 months.
Serve with rice, cauliflower rice, or inside tacos for variety.
Control heat by adjusting the chili powder and green chiles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Southwestern
Nutrition
- Serving Size: 1¼ cups
- Calories: 485
- Sugar: 9g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 85mg