You know those nights when you’re hungry and tired, but also want something healthy and flavorful? Southwest Ground Beef and Sweet Potato Skillet swoops in like a dinnertime superhero. Trust me, I’ve had days where I nearly just called for pizza instead. But then I remembered how quick this skillet is. Stir it up in one pan, and you’ve got a cozy, satisfying meal—zero need for fancy chef skills. If you’re eyeing more easy skillet ideas, these two get heavy rotation at my house: One Pan Southwest Ground Beef and Sweet Potato Skillet and this genius Ground Beef Zucchini Sweet Potato Skillet. 
Ingredients Needed for Southwest Ground Beef and Sweet Potato Skillet
Alright, you’ll love how “normal” the ingredients are. No wild goose chases at the grocery store. Grab some ground beef (I lean toward 90 percent lean, but use what you’ve got), sweet potatoes, one onion, and a bell pepper—any color that’s lingering in your fridge. You’ll also want canned black beans, a can of diced tomatoes, garlic, and a few “Southwest” suspects like cumin, chili powder, paprika, and a pinch of smoked salt if you fancy.
Sometimes, I forget the black beans. The world does not end—though it’s better with them. If you like a little heat, shake in cayenne or add chopped jalapeño. Corn is optional, but I say: yellow kernels make everything happier. Shred up some cheese, slice avocado, and grab fresh cilantro for the grand finale.
“We made this last night and not a morsel was left. Even my picky kid went for seconds. This is definitely going in our weeknight rotation!”
How to Make Southwest Ground Beef and Sweet Potato Skillet
Alright, confession time: I used to make this in two pans because my timing was… questionable. But it’s truly a one-pan wonder. Heat oil in a skillet, toss in ground beef. Cook until it’s nicely browned. Drain off any extra grease—it keeps things lighter. Toss in the diced onion and bell pepper while the beef is still sizzling. That smell? It’s why everyone comes running.
Next, sprinkle in the spices, garlic, and sweet potatoes (diced up small so they soften fast). Stir, stir, and let the spices toast for a minute. Dump in the black beans and diced tomatoes (juices, too!), plus about a half cup water. Let it all simmer gently so the sweet potatoes go creamy and soft, about 15ish minutes. Stir it often or the potatoes might stick (I’ve definitely spaced out and had to scrape). When the potatoes are tender, top with shredded cheese, cilantro, and avocado slices. Boom, dinner.
Substitutions and Variations
You don’t have ground beef? Don’t stress. Swap in ground turkey or chicken and it’s still tasty. Sometimes I’ll use leftover steak, shredded rotisserie chicken, or even mushrooms for a vegetarian vibe. If sweet potatoes aren’t your jam (though, try them once at least), go with regular potatoes or even butternut squash chunks.
Beans are flexible too. Pinto, kidney, or no beans at all. A handful of frozen corn or diced zucchini makes things extra colorful. Oh, and if you’re craving cheese but want to keep it light, skip it or use a plant-based option. For something creamier—yep, cottage cheese on the side works, or try my Ground Beef Sweet Potato Cottage Cheese Bowl. You can also toss this skillet over rice or stuff it into tortillas if you’re in a “hold it with your hands” mood.
“I made this once with leftover Thanksgiving turkey and sweet potatoes—surprisingly delicious and nobody complained about repeat food. Lifesaver!”
Expert Tips for Perfecting the Recipe
After a dozen odd attempts (and one minor kitchen disaster with a burnt bottom—oops), here’s what actually matters. Cut sweet potatoes fairly small, else they stubbornly stay crunchy. Don’t overcrowd the pan or the beef steams instead of browning. Use a large skillet, trust me.
Season at every step. A little salt early, more later. Taste before serving. If it’s dry, add a splash more water or broth. If you like a crispy cheese layer, broil the skillet for two minutes at the end. Vent kitchen first, though, unless you want the smoke alarm concert. Don’t skip the fresh toppings. That zingy cilantro and creamy avocado elevate it from “just skillet food” to practically five-star restaurant level. (Okay, okay, maybe three and a half stars.)
If you’re exploring, try a Ground Beef Sweet Potato Power Bowl for a meal prep twist. Your lunch break self will thank you later.
Serving Suggestions for the Southwest Skillet Dish
Here’s what I’ve found works every single time:
- Pile it into bowls with a dollop of Greek yogurt or sour cream—fast, easy, no fuss.
- Stuff it into soft tortillas. Tacos, but with extra veggies. Kids think it’s a treat.
- Serve over a bed of greens for a quick salad-spin or wrap it up burrito-style if you’re running out the door.
There’s no “wrong.” I even eat leftovers cold straight from the fridge and, hey, it works. For a totally different dinner feel, experiment with sides like Easy Baked Sweet Potatoes with Spinach and Feta or a scoop of fluffy rice. If Sunday’s got you feeling brave, make it part of a French Onion Ground Beef and Rice Casserole meal spread. The possibilities are honestly endless.
Ready to Conquer Skillet Dinners?
Alright, let’s wrap it up—if you’re tired of complicated dinners, Southwest Ground Beef and Sweet Potato Skillet is your new hero. It’s quick, pretty healthy, and always crazy-good. Whether you riff on the original, toss in whatever’s left in your fridge, or double up for leftovers, it won’t let you down. For even more winning ideas, peek at the Southwest Ground Beef and Sweet Potato Skillet recipe from Recipe Runner, or if breakfast is more your thing, check out Southwest Turkey and Egg Breakfast Skillet. You got this—don’t overthink it, just start chopping and let the skillet work its magic.
Southwest Ground Beef and Sweet Potato Skillet
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A quick and healthy one-pan dinner featuring ground beef, sweet potatoes, and Southwest spices.
Ingredients
- 1 lb ground beef (90% lean)
- 2 medium sweet potatoes, diced
- 1 onion, diced
- 1 bell pepper, diced
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- Smoked salt, to taste
- Cayenne or jalapeño, to taste (optional)
- 1/2 cup corn (optional)
- Shredded cheese, for topping
- Sliced avocado, for topping
- Fresh cilantro, for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add ground beef and cook until browned. Drain excess grease.
- Add diced onion and bell pepper to the skillet, cooking until softened.
- Sprinkle in spices, including garlic and diced sweet potatoes. Stir and let spices toast for 1 minute.
- Add black beans, diced tomatoes (with juices), and about 1/2 cup water. Stir to combine.
- Simmer for about 15 minutes, stirring occasionally, until sweet potatoes are tender.
- Top with shredded cheese, cilantro, and avocado slices before serving.
Notes
For a lighter version, leave out the cheese or use a plant-based alternative. Adjust spiciness to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg