Southwest Skillet Ground Beef and Sweet Potato Recipe
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.
Servings: 4
Calories: 412kcal
Equipment
- vegetable chopper optional
- Knife
- Cutting Board
- Vegetable peeler
- skillet
- Meat spatula
- Rubber Spatula
Ingredients
- ½ 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
- ¼ cup beef stock sub water if needed
- 1 lime juiced
- ¾ 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!
Video
Notes
If you’re using a higher fat percentage beef, be sure to drain any excess grease before adding in the vegetables.
Store in an airtight container for up to 4 days.
Gluten free as written (just check your taco seasoning for any hidden gluten). To make dairy free, use plant-based cheese or omit completely.
Nutrition
Serving: 1serving | Calories: 412kcal | Carbohydrates: 38g | Protein: 32g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 64mg | Sodium: 1412mg | Potassium: 1018mg | Fiber: 38g | Sugar: 8g | Vitamin A: 11IU | Vitamin C: 32mg