Southwest Ground Beef Sweet Potato

When I need something filling on the table super quick and don’t want a big mess, this Southwest Ground Beef and Sweet Potato Skillet never lets me down. Everything comes together in about 30 minutes, tastes bright and spicy from those sweet potatoes and smoky spices, and even my picky family is always back for more.

This came together for me during a wild weeknight after I found just one sweet potato in the kitchen, and everyone cleaned their plates in minutes – they couldn’t wait for me to make it next time!

Tasty Ingredients

• Cilantro: Snappy, herby finish at the end Skip it if you’re not a fan
• Shredded cheddar cheese: The gooey finish on top Try hand-shredded sharp cheddar for the best melt
• Water: Makes stuff cook through evenly Go with filtered for a pure taste
• Canned diced green chiles: Adds gentle spice Amp it up with hotter chiles if you want
• Fire roasted diced tomatoes: Brings a smoky punch Pick ones that look charred for extra flavor
• Peeled and diced sweet potatoes: They go soft and sweet once cooked Grab firm, bright ones for best results
• Grated garlic: Bold garlic taste comes through better with fresh cloves
• Kosher salt and black pepper: Everyday flavor boosters Cracked pepper gives stronger bite
• Ground cumin: Classic Tex-Mex warmth Grinding fresh seeds really wakes it up
• Chili powder: Gives it that whole Southwest vibe Look for vibrant and fresh chili powder
• Lean ground beef: Main protein star Go for ninety percent lean for less fat
• Diced onion: Builds a sweet, savory start Yellow is sweetest
• Olive oil: Kicks off cooking and keeps it from sticking Choose extra virgin for max richness

Simple Step-by-Step

Top It Off and Serve:

Scatter some chopped cilantro on everything at the end—it freshens everything up. Hand out right from the skillet or scoop it into bowls for a homey vibe and dig in while it’s hot.

Melt Cheese and Bring It Together:

Put the beefy onion mix back into the sweet potato pan. Fold it all together so you see beef and veg everywhere. Toss cheese all over and cover for just another minute to let it blend into that stretchy, melty layer.

Cook Sweet Potatoes and Tomatoes:

Tip in diced sweet potatoes, fire roasted tomatoes, those green chiles, a splash of water, plus the rest of your cumin and chili powder, more salt and pepper. Mix everything, lid on, and simmer low for about 20 minutes. Stir about halfway. You’re set when you can poke through the potatoes with a fork.

Add Garlic:

With the meat almost done, drop in the grated garlic and swirl it around for a minute so you catch the scent but don’t burn it. Dump everything on a plate and wipe the skillet clean.

Start with Beef and Onions:

Warm olive oil on medium high, then crumble in the beef and onions. Smash up beef with a spoon as you go. Dust in chili powder (about three teaspoons), half your cumin, and a pinch each of salt and black pepper. Stir and cook until the meat’s almost browned, which takes six to eight minutes.

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Smoky tomatoes give the whole meal a nice edge. I love piling extra cilantro on top for extra pop—it always brings back memories of everyone joking and eating together at the table.

Keeping It Fresh

Store leftovers in a sealed container and pop them in the fridge—they’re fine for up to three days. Heat up in a skillet on medium low, splashing water in if it gets dry. For freezing, lay cooled servings in freezer bags and lay them flat. Defrost overnight in the fridge before gently reheating on the stove.

Swaps and Tweaks

You can sub in ground chicken or turkey for something lighter. Skip the meat and use black beans for a veggie-friendly version. Try pepper jack instead of cheddar if you’re up for more heat. If you run out of sweet potatoes, Yukon golds work, but they won’t be as sweet.

Serving Up Ideas

Eat right out of the pan or scoop into warm tortillas for more fun. I sometimes throw leftovers over rice or wrap in crunchy lettuce. Top with avocado, a squeeze of lime, or more cheese for something totally different each time.

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Southwest Flavors

Southwestern cooking is big on bold spices and laid-back, share-with-the-group meals. You’ll see chili powder and cumin everywhere from Texas to New Mexico. This dish takes that classic feeling but keeps it low key for any weekday meal.

Frequently Asked Questions

→ Is ground turkey a good swap for beef?

Definitely! Turkey works great. It soaks up all the spicy flavors and pairs well with the veggies here.

→ How do I turn up the heat?

Try adding more chili powder or toss in some cayenne. Hot green chiles or sliced jalapeños on top also work if you like it spicy.

→ Will this hold up for meal prep?

Totally! Store leftovers in the fridge—they reheat easily so you’ve got grab-and-go lunches or simple dinners ready all week.

→ Is it possible to skip the cheese for dairy-free?

Yep! Just leave out the cheddar or swap in a dairy-free cheese and you still get loads of flavor.

→ What sides go well with this skillet?

It fills you up on its own but is tasty with black beans, leafy salad, or even warm tortillas on the side.

→ Can I store extra portions in the freezer?

You sure can! Cool it down, put it in a sealed container, and reheat when you want—a quick meal ready to go.