I cook this skillet on a weeknight, and the room smells like chile, cumin, and warm sweet potato. I stir, I taste, I grin. This lands squarely in sweet potato recipes that feed real life. It sits in that happy spot of Beef Skillet Recipes and Ground Beef Recipes, so the fridge feels lighter and the table feels full. We go Southwest here. I toast the spice in the pan, then the beef joins, then the sweet potato. The peppers soften. The corn pops. I keep the heat steady. The mix turns saucy but not soggy. It eats like a Sweet Potato Dinner that hugs, and it stacks neatly for lunch tomorrow. One pan keeps the sink calm. That fits One Pot Meals and, if you love a heavy pan like I do, this happily fits Cast Iron Skillet Recipes too. I finish with lime, cilantro, and a little cheese. Forks clink. Plates clear. Elena signs off, already plotting the next round.
Table of Contents
- 1) Key Takeaways
- 2) Easy Southwest Ground Beef and Sweet Potato Skillet Recipe
- 3) Ingredients for Southwest Ground Beef and Sweet Potato Skillet
- 4) How to Make Southwest Ground Beef and Sweet Potato Skillet
- 5) Tips for Making Southwest Ground Beef and Sweet Potato Skillet
- 6) Making Southwest Ground Beef and Sweet Potato Skillet Ahead of Time
- 7) Storing Leftover Southwest Ground Beef and Sweet Potato Skillet
- 8) Try these Main Course next
- 9) Southwest Ground Beef and Sweet Potato Skillet
- 10) Nutrition
1) Key Takeaways
I make dinner in one pan and I breathe easier. This skillet builds flavor fast and cleans up fast. The spice leans warm and friendly. The sweet potato lands tender. The beef stays juicy. We eat well and we spend more time at the table and less at the sink.
The recipe sits on Elena Cooks and I wrote it as Elena. You can read more on my site at https://www.elenacooks.com. I test in a cast iron pan. I also test in stainless steel. Both work. Heat matters. Stir when the pan asks for it.
Leftovers pack for lunch and reheat with a gentle sizzle. The dish fits a weeknight and a chill Friday. It pairs with a crisp salad. It welcomes avocado. It makes tacos if you bring tortillas. It plays nice with kids and with grown ups.
2) Easy Southwest Ground Beef and Sweet Potato Skillet Recipe
I keep this in my list of sweet potato recipes and I reach for it often. Sweet potato recipes save me when time runs tight and I still want color and comfort. I brown the beef and I see the fond build. I add spice and I feel the aroma rise. The kitchen grows calm. Dinner feels close.
The method stays simple. One pan sits on medium heat. Onion goes in first. Pepper follows. Garlic joins for a short minute. Beef cooks next. Sweet potato cubes tuck in. Tomatoes and broth soften the mix. Nothing fancy. Just steady heat and a wooden spoon.
The result tastes bright and cozy. It reads like a homey skillet. It also fits a few search needs if that helps you find it again. Short keywords that match how we cook here include beef skillet and ground beef dinner and one pot dinner. I tag it as easy cast iron skillet dinner and southwest ground beef with sweet potatoes and weeknight sweet potato skillet to help future me find it fast.
3) Ingredients for Southwest Ground Beef and Sweet Potato Skillet
Olive oil I reach for a mild oil that lets the spice speak. A thin coat keeps the onions from sticking and it helps the beef brown. The pan needs only a light shimmer.
Yellow onion I dice it small. Small pieces melt into the sauce. They bring sweetness and they set a base for the spice. The kitchen smells like dinner the second the onion hits the heat.
Red and green bell pepper I like both for color and crunch. They soften and hold shape. They carry the spice and make each bite pop. Kids tend to eat them when they look bright.
Garlic Two cloves wake the pan. I cook it for one minute. Any longer and it turns bitter. One minute keeps it soft and fragrant.
Lean ground beef I use beef with modest fat. It browns well and does not pool. If extra fat renders I spoon a bit out so the spice can cling to the meat.
Sweet potatoes I peel and cube them small and even. Tiny cubes cook fast and meet the beef at the same time. They bring gentle sweetness and a soft bite that tastes like sweet potato dishes we love.
Cumin and chili powder These sit at the heart of the mix. I bloom them in the hot fat so the smell grows. The taste turns deep and warm.
Smoked paprika and dried oregano These round the flavor. The smoke gives depth. The herb gives lift. A pinch does the job.
Fine sea salt and black pepper I season in layers. A little with the onions. A little with the beef. A final taste at the end. Seasoning in steps keeps balance.
Diced tomatoes I drain them so the skillet stays saucy and not soupy. The tomatoes add tang and color and help the sweet potato steam.
Low sodium beef broth A small pour softens the sweet potato and loosens the fond. It makes a glossy sauce that clings to each spoonful.
Corn kernels Fresh or thawed works. The pop adds fun texture. The corn tastes like late summer and makes the mix feel sunny.
Jalapeno I seed and mince one for a gentle kick. Leave it out if small kids eat with you. Add extra if you crave heat.
Lime and cilantro and cheese Lime wakes the flavors. Cilantro adds fresh notes. A sprinkle of cheddar or Monterey Jack melts on top and makes a cozy finish for recipes with sweet potato.
4) How to Make Southwest Ground Beef and Sweet Potato Skillet
Step one Set a large skillet on medium heat. Add oil. When the oil shimmers add onion and peppers. Stir until the onion turns soft and clear. The room starts to smell sweet and peppery.
Step two Add garlic. Stir for one minute. Add beef. Break it up with a spoon. Cook until the pink fades. Spoon off any extra fat so the spice can grab the meat.
Step three Sprinkle in cumin and chili powder and smoked paprika and oregano. Stir so the spice warms in the fat. You will see the color deepen and you will feel the aroma rise.
Step four Stir in sweet potato cubes. Add drained tomatoes and a small pour of broth. Season with salt and pepper. Stir well so every cube sits in contact with heat and sauce.
Step five Bring the pan to a gentle simmer. Cover the skillet. Cook for ten minutes. Stir once or twice to keep the bottom from catching.
Step six Uncover the pan. Add corn and jalapeno. Let the liquid reduce until the mix looks glossy and thick. Taste. Add a pinch of salt if the flavors seem shy.
Step seven Finish with lime and cilantro and a light shower of cheese. Serve hot. The dish now looks like sweet potato meals that bring comfort fast.
5) Tips for Making Southwest Ground Beef and Sweet Potato Skillet
Cut the sweet potatoes in small even cubes. Small cubes cook in step with the beef. Big chunks lag. Even size gives even bites and a soft texture that kids like.
Use medium heat and patience. Let the beef brown before you stir. Browning builds flavor. If the pan looks dry add a tiny splash of broth. If the pan looks wet let it simmer open.
Finish bright. A squeeze of lime right before serving wakes every spice note. Fresh cilantro adds lift. Cheese adds comfort. Add avocado slices on top for a cool rich finish to sweet potato recipes you serve often.
6) Making Southwest Ground Beef and Sweet Potato Skillet Ahead of Time
I cook the skillet on Sunday and I feel set for Monday. The texture holds well and the flavor deepens overnight. I store the lime and cilantro apart so they taste fresh when I reheat.
Portion the cooked mix into containers. Let it cool until steam fades. Seal and chill. Keep cheese separate. Pack lime wedges and a small bag of chopped cilantro. This keeps color bright and taste sharp.
On reheat I use a skillet on low heat with a splash of broth. The sauce loosens and shines again. It joins a short list of sweet potato recipes that meal prep well and still feel lively on day two.
7) Storing Leftover Southwest Ground Beef and Sweet Potato Skillet
Cool leftovers until steam lifts off and stops. Move to airtight containers. Label with the day if that helps keep track. Store in the fridge for three days.
For the freezer pack flat in freezer bags. One to two cups per bag works best. Press out air and lay the bags flat so they stack. They thaw quick and reheat with a splash of broth in a pan.
Serve leftovers in bowls or fold into tacos or spoon over rice. I love it with a wedge of lime and a shower of green onion. Simple moves keep the dish bright.
8) Try these Main Course next
9) Southwest Ground Beef and Sweet Potato Skillet
Southwest Beef and Sweet Potato Skillet for sweet potato recipes
Ingredients
For The Skillet
- one tablespoon olive oil
- one medium yellow onion diced
- one red bell pepper diced
- one green bell pepper diced
- two cloves garlic minced
- one pound lean ground beef
- two medium sweet potatoes peeled and cut in small cubes
- one teaspoon ground cumin
- one teaspoon chili powder
- half teaspoon smoked paprika
- quarter teaspoon dried oregano
- quarter teaspoon ground coriander
- three quarter teaspoon fine sea salt, plus more to taste
- quarter teaspoon black pepper
- one can diced tomatoes about fourteen ounces, drained
- half cup low sodium beef broth
- half cup corn kernels fresh or thawed
- one small jalapeno seeded and minced optional
For Serving
- lime wedges
- chopped cilantro
- shredded cheddar or Monterey Jack
- sliced green onion
Instructions
Cook
- Warm the oil in a large skillet over medium heat. Add the onion and peppers. Cook until the onion turns translucent and the peppers soften.
- Stir in the garlic. Cook one minute so the garlic turns fragrant.
- Add the beef. Break it up with a spoon. Cook until no pink remains. Spoon off extra fat if needed.
- Sprinkle in the cumin, chili powder, smoked paprika, oregano, and coriander. Stir so the spice coats the beef and vegetables.
- Add the sweet potato. Pour in the tomatoes and the broth. Season with salt and pepper. Stir well.
- Bring the mix to a gentle simmer. Cover the skillet. Cook ten minutes, stirring once or twice so nothing sticks.
- Uncover. Stir in the corn and the jalapeno if using. Continue to cook until the sweet potato turns tender and most of the liquid reduces to a saucy glaze. Taste and adjust salt.
Finish And Serve
- Squeeze lime over the hot skillet. Scatter cilantro and cheese. Add green onion for crunch.
- Scoop into bowls. Serve more lime on the side.
10) Nutrition
One serving offers balanced macros and steady energy. Expect around four hundred calories with a strong hit of protein. Fiber lands well thanks to the sweet potato and the peppers.
Sodium stays moderate if you use low sodium broth and season with a light hand. Fat sits in a comfy middle thanks to lean beef and a measured sprinkle of cheese. The mix stays satisfying without feeling heavy.
For a lighter plate use extra peppers and a little less cheese. For a heartier plate add black beans. Both paths hold the spirit of this skillet and keep it friendly to a weeknight plan.
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