A 30 minute meal, made in one pan, hearty, satisfying, and healthy dinner – what’s not to love! This Skillet Ground Beef and Sweet Potato recipe takes on Southwest flavors with a veggie and sweet potato base and includes perfectly seasoned lean ground beef.
Looking for more meat? Keep scrolling because we love healthy ground beef recipes!
Easy and nutritious ground beef skillet recipe
Andddddd we’re back with another one pan meal. I don’t have to convince you the glory of such recipes because there’s no doubt, less dishes = better!! And what else is amazing is how delicious this Ground Beef and Sweet Potato Skillet meal really is.
It starts with browning the beef and then in the same pan the veggies get soft and caramelized. A can of tomatoes is added to make things a little saucey and hold everything together. The result is a satiating meal the whole family is going to love.
Plus, there’s so many ways to enjoy it! Have it over a bed of lettuce or rice for a delicious Southwest bowl, wrap it in a burrito or on top of corn tortillas for the most delicious tacos, with chips as nachos, or divide it between containers and enjoy for meal prep all week long!
And if you’re looking for another one pan meal, also try this One Pot Lemon Garlic Shrimp Pasta, this One Pan Thai Basil Beef or this One Pan Skillet Shepherd’s Pie that I think you’ll love, too!
FEATURED COMMENT
Recipe Ingredients
- Ground Beef – I love using 92% lean ground beef because it still brings the flavor without excess fat.
- Veggies – Sweet Potato is the star and bulks up this skillet, but it also includes white onion, red bell pepper, jalapeño, tomatoes, and green chiles.
- Taco Seasoning – Provides that Southwest flavor in an a convenient package so you don’t have to measure anything!
- Lime – Squeezing some on at the end is the perfect citrusy touch to round out the dish.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Protein: You could use any ground meat in place of the beef, like ground chicken, turkey, or lamb. To make it vegetarian-friendly, swap the ground beef for a plant-based alternative meat or a can of drained and rinsed black beans. You may also love this simple Summer Ground Turkey Skillet!
- Dairy: You can make this a dairy-free dish, using plant-based cheese, adding 3 tablespoons of nutritional yeast for that cheesy flavor, or omit completely! It’s plenty flavorful without it.
- Veggies: This skillet has plenty of veggies, but if you’re looking to add more/swap any out try zucchini or yellow squash, red onion, sliced carrots, mushrooms, or some cauliflower rice.
other recipes that feature Ground Beef…
Make your own Taco Seasoning
If you don’t have a taco seasoning packet handy, you can use the following recipe: 2 teaspoons of chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon oregano, and as many red pepper flakes as desired.
Let’s Make This Quick Recipe
1. Start by preparing the vegetables: Use a vegetable chopper to dice white onion, red pepper, and jalapeno into small pieces. Peel the sweet potatoes (if desired), then dice into small, even cubes.
2. Heat a large skillet (regular or a cast iron skillet both work) to medium heat and add in ¼ tablespoon of avocado oil. Add in diced white onion and minced garlic. Sauté for 2 minutes.
3. Then add the ground beef and ½ of the taco seasoning packet to the skillet. Cook for 6-8 minutes or until it’s light brown. Remove the beef from the skillet and set aside.
4. With the skillet still on medium heat, add in the remaining avocado oil, diced sweet potatoes, canned tomatoes, red pepper, jalapeños, and canned green chiles.
5. Stir together and then pour in the beef stock and remaining taco seasoning. Ensure everything is coated well. Cover with a lid and allow to cook for ~20 minutes so sweet potatoes begin to soften (they will absorb the liquid when cooking).
6. Then turn the skillet to low heat. Put the meat mixture back into the skillet. Add the juice of one lime, then stir to combine.
7. Sprinkle in the shredded cheese and cilantro. Cover the skillet again for 3-5 additional minutes to let the cheese melt. Top with avocado, salsa, tomato slices, greek yogurt. Serve on a bed of shredded lettuce or Copycat Chipotle Cilantro Lime Rice. Enjoy!
Fun Idea
Taco Tuesday?!? Serve this skillet over a bed of nacho chips, wrap it in a burrito, or in warm corn tortillas. It has all of the elements of a taco/nacho/burrito! I recently made this recipe for dinner and topped it with my Jalapeño Ranch Crema. It was fabulous!
Expert Tips
- If you’re using a higher fat percentage beef and there’s excess fat in the pan after cooking the meat, be sure to drain the grease off or soak up with a paper towel before adding in the vegetables.
- A vegetable chopper makes things much easier for this recipe so all of your veggies are an even size.
- If you don’t love spice, be sure to de-seed the jalapeño and use only half (or omit completely!). The dish will still have so much flavor.
How do I know when the sweet potatoes are done?
Depending on how the sweet potatoes are cut will factor into their cooking time. I always use a vegetable chopper to make sure that they all will cook evenly. However, depending on the thickness will vary cooking time.
If they are not fork tender after 20 minutes, cover the skillet with a lid and let them continue to cook. You may need to add another tablespoon or two of water to keep the steam in the skillet.
Recipe FAQs
Be sure to let the skillet cool completely before storing. Store in an airtight container for up to 4 days.
It’s great for meal prep, so if you’re considering using this meal throughout the week, divide it between 4 separate microwave safe containers for easy grab-and-go. Then all you have to do is heat it up before you’re ready to enjoy!
Thinking of freezing for later? I recommend keeping the cheese off the skillet until before eating. Allow the skillet to cool completely. Then transfer into a freezer-safe, gallon size bag and remove as much air as possible. Store for 2-3 months.
I chose to add avocado, salsa, sliced cherry tomatoes, and a dollop of greek yogurt (or sour cream) on top. Think whatever would be good on a taco. Other ideas: queso or a crema of sorts, Creamy Jalapeño Sauce, shredded cheddar cheese, green onions, pico, or a chimichurri sauce.
Serving suggestions
This sweet potato hash recipe is plenty hearty on it’s own, but pairs great with a variety of sides. Serve it with a side of brown rice or cauliflower rice, a simple greens salad, a roasted veggie like crispy brussels sprouts or roasted green beans. Shake up a pitcher of Spicy Orange Jalapeño Margaritas while you’re at it!
I also like serving with tortilla chips you can use to scoop up the mixture, nacho style. Or keep with the southwest theme and throw everything into a large tortilla for a sweet potato ground beef burrito.
More Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Southwest Skillet Ground Beef and Sweet Potato Recipe
Equipment
- vegetable chopper optional
- Knife
- Cutting Board
- Vegetable peeler
- skillet
- Meat spatula
- Rubber Spatula
Ingredients
- 1/2 tbsp avocado oil, or olive oil
- 1 lb lean ground beef, 96% lean
- 5 cloves garlic, minced
- 2 medium sweet potatoes
- 1 small white onion
- 1 red bell pepper
- 1 small jalapeño
- 1 packet low sodium taco seasoning, divided
- 1 can fire roasted diced tomatoes, 14.5 oz
- 1 can green chilis, 4oz, optional
- 1/4 cup beef stock, sub water if needed
- 1 lime, juiced
- 3/4 cup lite shredded Mexican cheese
- 3 tbsp fresh cilantro, diced
For topping
- sliced tomatoes
- avocado
- salsa
- greek yogurt
- queso
- tortilla chips
- Jalapeno Crema
Instructions
- Start by preparing the vegetables: Use a vegetable chopper to dice white onion, red pepper, and jalapeno into small pieces. Peel the sweet potatoes (if desired), then dice into small, even cubes.
- Heat a large skillet (regular or a cast iron skillet both work) to medium heat and add in ¼ tablespoon of avocado oil. Add in diced white onion and minced garlic. Sauté for 2 minutes.
- Then add the ground beef and ½ of the taco seasoning packet to the skillet. Cook for 6-8 minutes or until it’s light brown.
- Remove the beef from the skillet and set aside.
- With the skillet still on medium heat, add in the remaining avocado oil, diced sweet potatoes, canned tomatoes, red pepper, jalapenos, and canned green chiles.
- Stir together and then pour in the beef stock and remaining taco seasoning. Ensure everything is coated well. Cover with a lid and allow to cook for ~20 minutes so sweet potatoes begin to soften. Stir occasionally to prevent burning.
- Once the potatoes are fork tender and most liquid is absorbed, turn the skillet to low heat. Put the meat mixture back into the skillet. Add the juice of one lime, then stir to combine.
- Sprinkle in the shredded cheese and cilantro. Cover the skillet again for 3-5 additional minutes to let the cheese melt.
- Top with avocado, salsa, tomato slices, greek yogurt. Serve on a bed of shredded lettuce or Copycat Chipotle Cilantro Lime Rice. Enjoy!
Nutrition
Video
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Southwest Sweet Potato Ground Beef Skillet calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
I subbed turkey and used rotel, it was spicy!! Nice flavors overall, I added more cheese and enjoyed with some chips. I think I’ll repurpose into quesadillas!
We eat this at least once a month. So good!
I thought of using rotelle, but did you cut down on the broth since the rotelle has that much liquid?
Hi Sara! If you’re adding pasta to the dish we would recommend MORE broth as the noodles are likely to soak up the liquid
I added black beans towards the end. The flavors really work together. Perfect for breakfast too.
Black beans and sweet potatoes are such a great combo!
One of my favorite macro friendly recipes I’ve ever made! I ended up liking it best just by itself with a lot of cilantro. I can’t stop thinking about when I can make this again!
better than the viral sweet potato bowl and has more nutrients- BONUS
YUM- make these at least twice a month. great in winter or summer
Need to add these to your weekly dinner rotations
Left overs make for great enchiladas or toppings for Nachos
that’s a great idea, thanks for the review!
Yum
Packed with that southwest flavor is an understatement!
Loved this!!
Do you know if it can be made ahead and frozen?
Yes! It freezes great 😊 Cool completely, store airtight, and freeze up to 2–3 months. Thaw overnight + reheat with a splash of broth.
Delicious ! Do you know how many grams per serving?
Hi Michelle, so happy you like it! I just zero out the skillet and divide the total to find the grams/serving. Sorry I can’t be more helfpul!
This was delicious and so easy! Such a great take on some familiar flavors, will definitely be making it again!
This absolutely hits!!
I added more beef stock to make sure the potatoes got soft while not drying out the rest of the ingredients. Then I added some four and butter to make a roux and 2 T greek yogurt to make it a bit creamier. Man this is amazing!!