Southwest Ground Beef and Sweet Potato Skillet

Southwest Ground Beef and Sweet Potato Skillet is my answer to those nights when I need dinner on the table fast but still want something nutritious and flavorful. This one-pan meal combines seasoned ground beef with tender sweet potatoes, fire-roasted tomatoes, and green chiles for a dish that hits all the right notes.

I discovered this recipe on a particularly hectic Tuesday evening when I needed to use up sweet potatoes sitting on my counter. The combination of savory beef with naturally sweet potatoes and a kick of spice turned into an instant family favorite. What I love most is that everything cooks in one skillet, which means less cleanup and more time to actually enjoy dinner. This Southwest ground beef skillet works perfectly for meal prep too since the flavors only get better after a day in the fridge.

Everything You’ll Need for This Skillet

I always use grass-fed beef when possible because the flavor is noticeably better. Pro tip: dice your sweet potatoes into even pieces so they cook uniformly and you don’t end up with some mushy and others still hard.

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1 pound lean ground beef
• 5 teaspoons chili powder, divided
• 2 teaspoons ground cumin
• Kosher salt and fresh ground black pepper, to taste
• 1 teaspoon grated garlic
• 2 cups peeled and diced sweet potatoes
• 14.5 ounce can fire roasted diced tomatoes
• 4 ounces canned diced green chiles
• 1/4 cup water
• 1/2 cup shredded cheddar cheese
• Cilantro for garnish, optional

Step-by-Step Cooking Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion, using a wooden spoon to crumble the meat as it cooks. Add 1 tablespoon (3 teaspoons) of chili powder, 1 teaspoon of cumin, salt, and pepper. Continue cooking for about 5-7 minutes until the beef is completely browned with no pink remaining.

Step 2: When the beef is nearly done, add the grated garlic and cook for one more minute. You’ll smell the garlic becoming fragrant. Transfer the cooked beef mixture to a plate and set aside. Wipe out the skillet with a paper towel to remove excess grease.

Step 3: Add diced sweet potatoes, fire-roasted tomatoes with their juices, green chiles, water, 2 teaspoons of chili powder, 1 teaspoon cumin, salt, and pepper to the clean skillet. Stir everything together until well combined. Cover with a lid and reduce heat to medium-low.

Step 4: Let the mixture simmer covered for about 20 minutes, stirring occasionally. Check the sweet potatoes by piercing with a fork. They should be tender but not falling apart. If they’re still firm, give them a few more minutes.

Step 5: Once the sweet potatoes are tender, add the cooked beef mixture back into the skillet. Stir everything together so the flavors combine. Top with shredded cheddar cheese and cover with the lid again for just a minute or two until the cheese melts completely.

Step 6: Remove from heat, garnish with fresh chopped cilantro if using, and serve immediately.

Pro tip: Don’t skip wiping out the skillet between steps. Removing excess grease makes the final dish much lighter and lets the other flavors shine.

Best Ways to Serve This Southwest Skillet

This versatile skillet pairs beautifully with various bases depending on your dietary preferences and what you have on hand.

White or Brown Rice: Classic choice that soaks up all the flavorful juices from the beef and sweet potatoes, making every bite satisfying.

Cilantro Lime Rice: Bright, zesty rice adds a fresh element that complements the smoky, spicy flavors of this Southwest ground beef and sweet potato dish.

Cauliflower Rice: For a lower-carb option, cauliflower rice keeps things light while still providing a satisfying base that lets the skillet shine.

Quinoa: Nutty quinoa adds extra protein and a slightly different texture that works wonderfully with the sweet potatoes.

As Is: This skillet contains both protein and carbs, so it’s perfectly balanced to serve on its own with your favorite toppings.

Taco or Burrito Filling: Spoon into warm tortillas with avocado, sour cream, and extra cheese for a Tex-Mex twist.

More Healthy and Flavorful Ground Beef Skillets

This southwest ground beef and sweet potato skillet combines nutrition with incredible flavor, and there are more delicious skillet meals to discover. For a classic potato version, try my Mexican Ground Beef and Potato Skillet featuring warm Tex-Mex spices and tender white potatoes.

When craving bold Asian-inspired flavors, my Korean Ground Beef Bowl delivers savory-sweet satisfaction in under 20 minutes. For a complete Tex-Mex dinner experience, the Easy Ground Beef Enchiladas pair beautifully alongside this colorful skillet.

Storing and Reheating Tips

Store your Southwest Ground Beef and Sweet Potato Skillet in an airtight container in the refrigerator for several days. The flavors meld together beautifully overnight, making leftovers even more delicious.

When reheating, I recommend using the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave individual portions, though the texture stays better with stovetop reheating. Add the cheese fresh when reheating rather than storing it already melted.

Pro tip: This skillet freezes exceptionally well for up to 2 months. Store in a freezer-safe container, leaving out the cheese. Thaw overnight in the fridge and reheat gently, adding fresh cheese at the end.

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