Ground Beef and Sweet Potato Skillet

Ground Beef and Sweet Potato Skillet is my secret weapon for getting a nutritious, flavorful dinner on the table when life gets chaotic. This one-pan wonder combines savory seasoned beef with naturally sweet potatoes, smoky poblano peppers, and melted cheese for a meal that checks every box.

I discovered this combination three years ago when I was trying to use up some sweet potatoes before they went bad. I had ground beef thawed, a lonely poblano pepper in the crisper drawer, and some taco seasoning in my pantry. What started as a random weeknight experiment became one of my most-requested recipes. The way the sweet potatoes soak up the spices and beef juices creates this incredible depth of flavor that surprises everyone who tries it. This ground beef and sweet potato skillet takes about 40 minutes from start to finish, and almost all of that time is hands-off while everything simmers together. The sweet potato and beef combination delivers protein, complex carbs, and vegetables in one skillet with minimal cleanup. It’s the kind of Tex-Mex skillet dinner that works year-round and never gets boring.

Skillet Ingredients Made Simple

I always use medium-sized sweet potatoes because they cook more evenly when cubed. Pro tip: cut your sweet potatoes into uniform ½-inch cubes so they all finish cooking at the same time. Larger chunks will be hard in the center while smaller pieces turn mushy.

• 1 pound ground beef
• ½ cup onion, diced
• 2 cloves garlic, minced
• 3 cups sweet potatoes, cubed (about 2 medium potatoes)
• 2 tablespoons taco seasoning (or 1 packet)
• 1 cup water
• 1 cup frozen corn
• 1 poblano pepper, seeded and diced
• 1 cup shredded cheese (cheddar, Mexican blend, or queso asadero)
• Cilantro, avocado, and sour cream for serving (optional)

My Technique for Perfect Results

Step 1: Heat a large nonstick skillet over medium heat. Add the ground beef and diced onion together. Break up the beef with your spatula as it cooks, creating small crumbles. Cook for 8-10 minutes, stirring occasionally, until the beef is completely browned and no pink remains. The onions should be soft and translucent.

Step 2: If there’s excessive fat in the pan (more than 2 tablespoons), carefully drain it off. A little fat is fine and adds flavor, but too much will make the dish greasy. Return the skillet to the heat.

Step 3: Add the minced garlic to the beef and onions. Cook for 30-60 seconds, stirring constantly, until the garlic becomes fragrant. Don’t let it burn or the whole dish will taste bitter.

Step 4: Add the cubed sweet potatoes, taco seasoning, water, frozen corn, and diced poblano pepper to the skillet. Stir everything together so the taco seasoning coats all the ingredients evenly. The water helps steam the sweet potatoes and creates a light sauce.

Step 5: Increase the heat to medium-high and bring the mixture to a simmer. Once it’s bubbling, reduce the heat to medium-low, cover the skillet with a lid, and cook for 12-15 minutes. Set a timer and resist the urge to stir constantly. The sweet potatoes need time to steam and soften without breaking apart.

Step 6: After 12 minutes, check the sweet potatoes by piercing one with a fork. They should be tender all the way through but not falling apart. If they’re still firm in the center, cover and cook for another 2-3 minutes.

Step 7: Once the sweet potatoes are fork-tender, remove the lid and continue cooking over medium-low heat for 3-5 minutes. This allows the remaining liquid to evaporate and concentrates the flavors. The mixture should look moist but not soupy. Stir occasionally to prevent sticking.

Step 8: Remove the skillet from the heat. Sprinkle the shredded cheese evenly over the top of the beef and sweet potato mixture. Place the lid back on the skillet and let it sit for 2-3 minutes. The residual heat will melt the cheese perfectly without making it greasy.

Step 9: Remove the lid and you’ll see the cheese melted and gooey. Give everything a gentle stir to incorporate some of the cheese into the mixture, or leave it on top for a prettier presentation. Garnish with chopped cilantro, diced avocado, or a dollop of sour cream if desired. Serve immediately while hot.

What to Serve Alongside

This ground beef and sweet potato skillet is filling on its own, but these additions make it even more satisfying.

Warm Tortillas: Soft flour or corn tortillas turn this into taco night. Scoop the mixture into tortillas for a handheld meal that kids love.

Cilantro Lime Rice: Fluffy white rice tossed with lime juice and cilantro adds freshness and helps stretch the meal further. The best sides for ground beef and sweet potato skillet are simple starches that let the main dish shine.

Black Beans: A side of seasoned black beans boosts protein and fiber while adding creamy texture. They complement the Tex-Mex flavors perfectly.

Simple Green Salad: Crisp lettuce with lime vinaigrette cuts through the richness and adds a refreshing element. The acidity balances the sweet potatoes beautifully.

Tortilla Chips and Salsa: Crunchy chips with fresh salsa provide textural contrast and let people customize their meal with extra toppings.

More One-Pan Beef Dinners for Easy Weeknights

This Ground Beef and Sweet Potato Skillet combines protein and vegetables in one satisfying pan, perfect for busy weeknights. When you’re craving similar ease with different flavors, the Spicy Ground Beef Stir-Fry Bowl delivers Asian-inspired excitement with crisp vegetables and savory sauce over rice.

For ultimate comfort food indulgence, explore the creamy Creamy Beef and Shells where pasta meets rich tomato sauce in just 30 minutes, or the classic Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes smothered in mushroom gravy. When you have time for something truly special, the elegant Short Rib Ragu transforms dinner into a restaurant-worthy experience.

Storage and Meal Prep Magic

Store the ground beef and sweet potato skillet in airtight containers in the refrigerator for up to 4 days. The flavors actually develop and intensify overnight, making leftovers arguably better than the first serving.

Reheat portions in the microwave for 2-3 minutes, stirring halfway through, or warm on the stovetop over medium heat for 5-7 minutes. Add a tablespoon of water if the mixture seems dry after refrigeration. The sweet potatoes will have absorbed some of the liquid, so a little moisture brings everything back to life.

Pro tip: This ground beef and sweet potato skillet is excellent for meal prep. Make a double batch on Sunday and divide it into individual containers. Pack it with different toppings throughout the week for variety. Try it in a burrito bowl one day, scooped into bell pepper halves another day, or served over cauliflower rice for a low-carb option. You can also freeze portions for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating for best texture.

Common Skillet Questions

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