If I’m being totally honest, the first time I made this Southwest Ground Beef and Sweet Potato Skillet it was mostly because I had exactly four things left in my fridge (you know those days?). My sister dropped by, sniffed the air, and asked if I had taken up professional cooking—ha! Jokes aside, this recipe has become my go-to for busy weeknights or when I’m craving something hearty with a smoky twist (but also secretly healthy—don’t tell the kids). You don’t need to be a kitchen whiz for this one, and hey, if you make a mess along the way, that’s just more proof you actually cooked it.
Why This Skillet Might Be Your New Fave
I make this skillet when I honestly can’t look at another pasta dish, but don’t have time for anything fancier. My family goes nuts for it—except that one time I tried to sneak in cauliflower, which, for the record, did not go over well. It’s cozy, filling and the sweet potatoes almost melt into the beef. (The step where everything sizzles together? That’s my kind of kitchen soundtrack.) Plus, it’s all in one pan, so there aren’t a zillion dishes lurking in the sink afterwards.
What You’ll Need—And Some Swaps
- 1 lb (450g) ground beef (I sometimes use ground turkey if it’s on sale or even beyond meat for my veggie friends—nobody’s clocked it yet)
- 2 medium sweet potatoes, peeled and chopped into small cubes (russets work too; my grandmother swore by yams, but honestly they taste pretty similar here)
- 1 medium onion, diced
- 1 red bell pepper, diced (green works, but I’m partial to red—call me a rebel)
- 2 cloves garlic, minced (or a big spoonful of the jarred stuff if you’re feeling lazy…I won’t tell)
- 1 (14oz/400g) can black beans, rinsed/drained (pintos in a pinch, or skip if beans aren’t your thing)
- 1 cup corn kernels (frozen, canned, or leftover off the cob…they all land in the pan anyway)
- 1 (14oz/400g) can diced tomatoes with green chilies (or plain diced tomatoes + a shake of chili powder…sometimes that’s what I have)
- 1½ teaspoons smoked paprika (regular sweet paprika is fine, but I freaking love the smokiness here)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons olive oil (or whatever oil is within grabbing distance)
- A handful fresh cilantro, chopped (optional, but I always do it for the drama)
- Shredded cheddar or Monterey Jack to throw on top (skippable, but my partner would disagree)
- Lime wedges (optional, but really, try it—it’s just better)
How To Make It: Step by Step, More or Less
- Start by heating a big ol’ skillet (ideally one with a lid but, if not, just use a plate to cover later, you genius). Drizzle in the olive oil. When it’s shimmering, toss in the onions and red pepper, and sauté for about 4-5 minutes till everything’s a bit soft and smelling kind of amazing.
- Next comes the ground beef. Crumble it in—breaking it up as it browns. This is where I usually sneak a small taste (for science), and season with a pinch or two of salt and pepper. Cook till it loses that pinkness, about 5 min.
- Stir in the garlic and those sweet cubes of potato. Give everything a good mix. At this stage it might look slightly chaotic…don’t worry. That’s normal. Cook for another 3 min so the potatoes just start to get a little color.
- Sprinkle in the smoked paprika, cumin, and oregano. If your pan is starting to look dry, add a splash of oil or even water. (I once just poured in some tomato juice from the can by accident and, honestly, it slapped!)
- Pour in the can of diced tomatoes (juice and all), black beans, and corn. Give everything a big stir. Now, cover the pan and reduce heat so it simmers gently for 12-15 minutes, until the sweet potatoes are fork-tender but not falling apart. If you’ve got an old wonky lid, just kind of jiggle it on top; it’ll do.
- Remove the lid, crank the heat up a bit, and let it cook for another 5 minutes—this helps any extra liquid evaporate and it’s when the flavors really meld together. (I sometimes throw in a handful of cheese now and put the lid back for a minute, so it goes all melty and glorious.)
- Toss on a bunch of chopped cilantro and plenty of lime, plus more cheese if you want. Call your people to the table. Eat straight from the skillet if you want—no judgment.
Some Notes from My Messy Kitchen
- I’ve found sweet potatoes can take forever to cook if you cut them big—maybe aim for pieces about dice-sized (but hey, rustic is charming).
- If the tomato mixture looks too watery at the end, don’t panic: just simmer it a little longer. Actually, I find it thickens as it cools anyway.
- If you forget the lid and just let it bubble, it tends to dry out and stick… speaking from experience.
My Southwest Skillet Experiments (Some Winners, Some…Not)
- I’ve swapped in zucchini for the corn when I had to use stuff up—great in summer.
- Did it with ground chicken once; it was good. Tried tofu another time and, well, not for me, but maybe you’re braver.
- Someone I know adds a splash of hot sauce before serving. Once I tried a cinnamon dash (I’d seen it on TikTok; wow, nope, not my favorite).
Got the Right Tools? (But Don’t Stress if You Don’t!)
You really want a big, deep skillet—ideally cast iron, but I’ve done it in a battered nonstick pan more times than I care to admit and it worked fine. No lid? A loose cookie sheet or even a dinner plate will keep all the steam inside. Oh, and a wooden spoon helps you feel like a pro, but any sturdy spatula makes do.
Storing & Reheating (If There’s Any Left!)
This keeps in the fridge in a sealed container for 3–4 days, probably; though honestly, in my house it never lasts more than a day. Reheat in the microwave, or on the stove with a splash of water if you like it saucy. I’m pretty sure it’s actually tastier the next day—but that’s one of those mysterious kitchen things.
How I Like to Serve It (But You Do You)
Okay, so my favorite is piling this onto a bowl of rice, or stuffing it into warm tortillas (it’s like a lazy taco filling). Sometimes I throw on a fried egg—total game changer for brunch. Salsa, sour cream, avocado, pickled onions…bring the toppings and make it a little party. Or just eat standing at the stove, right from the skillet. That’s a tradition here, too.
Pro Tips You Might Learn The Hard Way (Like I Did)
- Letting the sweet potatoes actually get tender is key; I once tried to rush this step and regretted it with every too-crunchy bite.
- Don’t skimp on the seasoning—sometimes I forget to taste as I go, and then it’s just bland and sad (adjust as you cook!).
- If the pan looks like a hot mess a few minutes in, don’t worry—every single time it looks weird before it comes together.
FAQ – The Questions I Actually Get Asked
- Can I freeze this skillet meal? Sure can! Personally, it’s not my favorite after freezing—sweet potatoes get a smidge mushy—but if you’re okay with that, go ahead.
- Does it work with white potatoes? You betcha. I’ve done it; it’s almost as good. Maybe add a touch of brown sugar if you miss the sweetness.
- Is it spicy? Not unless you want it to be—just add chili flakes or hot sauce if you like a kick.
- Vegetarian versions? Use lentils! Or just double the beans. Actually, I find it works better with a bit more oil so nothing sticks.
- Do I have to peel the sweet potatoes? Nah. Sometimes I skip it and no one says a word—more fiber anyway.
And hey, if you make it and something weird happens, drop me a note (or just quietly move on to the next meal—trust me, we’ve all been there). Happy cooking, and may your skillet always sizzle!
Ingredients
- 1 lb (450g) ground beef (I sometimes use ground turkey if it’s on sale or even beyond meat for my veggie friends—nobody’s clocked it yet)
- 2 medium sweet potatoes, peeled and chopped into small cubes (russets work too; my grandmother swore by yams, but honestly they taste pretty similar here)
- 1 medium onion, diced
- 1 red bell pepper, diced (green works, but I’m partial to red—call me a rebel)
- 2 cloves garlic, minced (or a big spoonful of the jarred stuff if you’re feeling lazy…I won’t tell)
- 1 (14oz/400g) can black beans, rinsed/drained (pintos in a pinch, or skip if beans aren’t your thing)
- 1 cup corn kernels (frozen, canned, or leftover off the cob…they all land in the pan anyway)
- 1 (14oz/400g) can diced tomatoes with green chilies (or plain diced tomatoes + a shake of chili powder…sometimes that’s what I have)
- 1½ teaspoons smoked paprika (regular sweet paprika is fine, but I freaking love the smokiness here)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons olive oil (or whatever oil is within grabbing distance)
- A handful fresh cilantro, chopped (optional, but I always do it for the drama)
- Shredded cheddar or Monterey Jack to throw on top (skippable, but my partner would disagree)
- Lime wedges (optional, but really, try it—it’s just better)
Instructions
-
1Start by heating a big ol’ skillet (ideally one with a lid but, if not, just use a plate to cover later, you genius). Drizzle in the olive oil. When it’s shimmering, toss in the onions and red pepper, and sauté for about 4-5 minutes till everything’s a bit soft and smelling kind of amazing.
-
2Next comes the ground beef. Crumble it in—breaking it up as it browns. This is where I usually sneak a small taste (for science), and season with a pinch or two of salt and pepper. Cook till it loses that pinkness, about 5 min.
-
3Stir in the garlic and those sweet cubes of potato. Give everything a good mix. At this stage it might look slightly chaotic…don’t worry. That’s normal. Cook for another 3 min so the potatoes just start to get a little color.
-
4Sprinkle in the smoked paprika, cumin, and oregano. If your pan is starting to look dry, add a splash of oil or even water. (I once just poured in some tomato juice from the can by accident and, honestly, it slapped!)
-
5Pour in the can of diced tomatoes (juice and all), black beans, and corn. Give everything a big stir. Now, cover the pan and reduce heat so it simmers gently for 12-15 minutes, until the sweet potatoes are fork-tender but not falling apart. If you’ve got an old wonky lid, just kind of jiggle it on top; it’ll do.
-
6Remove the lid, crank the heat up a bit, and let it cook for another 5 minutes—this helps any extra liquid evaporate and it’s when the flavors really meld together. (I sometimes throw in a handful of cheese now and put the lid back for a minute, so it goes all melty and glorious.)
-
7Toss on a bunch of chopped cilantro and plenty of lime, plus more cheese if you want. Call your people to the table. Eat straight from the skillet if you want—no judgment.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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