Southwest Ground Beef and Sweet Potato Skillet – A Flavor-Packed One-Pan Comfort

There’s something truly magical about a skillet meal that fills the kitchen with warmth, color, and that unmistakable aroma of spices sizzling in the pan. Southwest Ground Beef and Sweet Potato Skillet is one of those dishes that checks all the boxes: hearty, wholesome, and bursting with flavor. It’s a one-pan wonder that brings together the sweet earthiness of roasted sweet potatoes, the savory richness of ground beef, and the bold kick of Southwest spices.

This recipe is perfect for busy weeknights when you want something comforting yet nutritious. You’ll only need one skillet, a handful of fresh ingredients, and about 30 minutes to get dinner on the table. The combination of flavors—smoky chili, tangy lime, creamy avocado, and tender sweet potatoes—makes every bite exciting and satisfying.

Whether you serve it straight from the pan, over rice, or wrapped in warm tortillas, this dish captures the heart of Tex-Mex cooking with an easy, family-friendly twist.

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Ingredients:

• 1 pound lean ground beef
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 red bell pepper, chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional for spice)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• Juice of 1 lime
• ¼ cup fresh cilantro, chopped
• 1 avocado, sliced (for garnish)
• Shredded cheddar or Monterey Jack cheese (optional, for topping)

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Instructions:

1. Cook the Sweet Potatoes:
   Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for about 8–10 minutes, stirring occasionally, until they start to soften and caramelize slightly on the edges.
2. Brown the Beef:
   Push the sweet potatoes to one side of the skillet and add the ground beef. Break it apart with a spatula and cook until browned and no longer pink, about 5–6 minutes. Drain excess fat if necessary.
3. Add Vegetables and Spices:
   Stir in the diced onion, red bell pepper, and minced garlic. Cook until vegetables are tender, about 3–4 minutes. Sprinkle in chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Stir well to coat everything in the spices.
4. Mix in Beans and Corn:
   Add the black beans and corn to the skillet, stirring to combine. Cook for another 3–5 minutes, allowing all the flavors to meld together.
5. Finish with Lime and Cilantro:
   Squeeze fresh lime juice over the mixture and stir in chopped cilantro. Taste and adjust seasoning as needed.
6. Serve and Garnish:
   Remove from heat. Top with sliced avocado and shredded cheese, if desired. Serve warm right from the skillet or spooned over rice or quinoa for a heartier meal.

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Tips & Tricks:

• Even-sized sweet potatoes: Dice your sweet potatoes uniformly so they cook evenly and caramelize beautifully.
• Customize the protein: Ground turkey, chicken, or even plant-based crumbles can easily replace the beef.
• Don’t overcook the beans: Add them near the end so they stay firm and don’t turn mushy.
• Add greens: Stir in a handful of baby spinach or kale at the end for extra nutrition.
• Make it cheesy: Sprinkle cheese over the skillet, cover with a lid for a minute, and let it melt into a gooey layer of goodness.

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Variations:

• Southwest Breakfast Skillet: Top with fried eggs and a dollop of salsa for a morning version.
• Spicy Version: Add diced jalapeños or a dash of hot sauce to boost the heat.
• Vegan Option: Substitute the beef with cooked lentils or tofu crumbles and use olive oil instead of butter or cheese.
• Mexican Street Corn Twist: Stir in a tablespoon of mayo, cotija cheese, and a sprinkle of chili-lime seasoning before serving.

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Serving Suggestions:
This skillet dish is incredibly versatile. Serve it:

• Over white or brown rice for a complete meal.
• In warm tortillas with sour cream and lettuce for quick burritos.
• Over a bed of greens for a Southwest-style salad bowl.
• With tortilla chips or toasted pita wedges for dipping.

Pair with a cold glass of lime agua fresca or a simple iced tea for a refreshing complement to the spicy, savory flavors.

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Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through, or in the microwave in 30-second bursts. This dish also freezes well—simply cool it completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

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FAQ:

Can I make this ahead of time?
Yes! Prepare it up to 2 days in advance and store in the fridge. Reheat just before serving and top with fresh avocado and cilantro.

What’s the best way to reheat leftovers?
Reheat in a skillet over medium heat for the best texture—this keeps the sweet potatoes crisp around the edges.

Can I use russet or Yukon gold potatoes instead?
Absolutely, though sweet potatoes add a lovely natural sweetness that balances the Southwest spices.

Is it spicy?
It has mild warmth from chili powder and smoked paprika, but you can adjust heat levels by reducing or increasing cayenne or adding hot sauce.

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History / Fun Facts:
Southwest cooking draws its inspiration from the rich culinary heritage of the American Southwest—Arizona, New Mexico, and parts of Texas—where Native American, Mexican, and Spanish influences merge. Signature ingredients like corn, beans, chili peppers, and lime give this cuisine its vibrant character.

Sweet potatoes, native to the Americas, add both nutrition and natural sweetness that beautifully complement savory flavors. When paired with hearty ground beef and a bold spice blend, the result is a dish that feels both rustic and vibrant—comfort food with personality.

The beauty of a one-pan skillet meal like this lies in its simplicity. Minimal cleanup, maximum flavor, and endless adaptability—it’s the kind of meal that turns an ordinary weeknight into something special.