This Ground Beef Sweet Potato Skillet has become my weeknight lifesaver. I remember the first time I made it on a particularly chaotic Tuesday evening when soccer practice ran late and everyone was starving. The combination of seasoned beef, tender sweet potatoes, and melted cheese hit the table in 42 minutes, and my kids actually asked for seconds. What makes this recipe special is how it transforms simple ingredients into a complete, satisfying meal using just one pan. The sweet potatoes add natural sweetness that balances the savory taco-seasoned beef perfectly, while the poblano peppers bring just enough kick to keep things interesting without overwhelming younger palates.
Table of Contents
Ingredients for Cheesy Tex-Mex Ground Beef & Sweet Potato Skillet
I always start with quality ground beef for this recipe because it truly makes a difference in the final flavor. My preference is 85/15 lean ground beef, which gives you enough fat for flavor without leaving excess grease in the pan. When selecting sweet potatoes, I look for firm ones without soft spots and cube them into uniform ¾-inch pieces so they cook evenly.
- 1 lb ground beef (85/15 lean works best in my experience)
- ½ cup onion, diced
- 2 cloves garlic, minced (I recommend using fresh garlic for maximum flavor)
- 3 cups sweet potatoes, cubed into ¾-inch pieces (about 2 medium potatoes)
- 2 tablespoons taco seasoning (or 1 packet, my go-to is a blend with smoked paprika)
- 1 cup water
- 1 cup frozen corn (no need to thaw)
- 1 poblano pepper, seeded and diced (I usually wear gloves when handling peppers, or substitute with bell pepper for milder flavor)
- 1 cup shredded cheese (Mexican blend is my preference for authentic flavor)
- Cilantro, avocado, and sour cream for serving (optional but highly recommended)
Step-by-Step Instructions
In my experience, the key to perfect sweet potatoes in this skillet is maintaining consistent heat and not rushing the covered cooking phase. I recommend having all your ingredients prepped before you start cooking.
Step 1: Heat your large nonstick skillet over medium heat and add the ground beef and diced onions. Break up the beef with a wooden spoon and cook for about 10 minutes until the meat is browned with no pink remaining. You’ll notice the onions becoming translucent and fragrant. Drain any excess fat by tilting the pan and spooning it out.
Step 2: Add the minced garlic directly to the beef mixture and stir for 30 seconds until aromatic. Then add the cubed sweet potatoes, taco seasoning, water, corn, and diced poblano pepper. Stir everything together until the taco seasoning coats all the ingredients evenly.
Step 3: Cover the skillet with a lid and reduce heat to medium-low. Let it cook for 12-15 minutes, stirring occasionally to prevent sticking. The sweet potatoes are ready when you can easily pierce them with a fork (they should offer almost no resistance). Pro tip: If the mixture looks too dry during cooking, add a splash more water.
Step 4: Remove the lid and continue cooking over medium-low heat for 3-5 minutes, allowing any remaining liquid to evaporate. You’ll know it’s ready when the pan looks almost dry and the mixture has thickened slightly.
Step 5: Sprinkle the shredded cheese evenly over the top and turn off the heat. Let the residual heat melt the cheese for 2-3 minutes. If the cheese hasn’t fully melted after 3 minutes, briefly return to low heat for 1 minute. Serve immediately with your favorite toppings like cilantro, diced avocado, or a dollop of sour cream.
Perfect Pairings for Your Ground Beef Sweet Potato Skillet
This hearty skillet pairs beautifully with lighter sides that complement the rich Tex-Mex flavors without overwhelming your plate.
Simple Green Salad: A crisp lettuce salad with lime vinaigrette cuts through the richness of the cheese and beef while adding fresh crunch and acidity to balance the sweet potatoes.
Warm Flour Tortillas: Serve alongside soft tortillas so everyone can make their own quick tacos or burritos with the skillet mixture, adding extra versatility to the meal.
Mexican Street Corn: The tangy, creamy flavors of elote-style street corn echo the Tex-Mex theme while providing additional vegetables and contrasting textures.
Cilantro Lime Rice: Fluffy rice seasoned with fresh cilantro and lime juice soaks up any flavorful juices from the skillet and makes the meal more filling for bigger appetites, similar to our cilantro lime steak bowls.
Black Bean Salad: Room-temperature black beans tossed with bell peppers, red onion, and cumin dressing add protein and fiber while keeping the meal light and colorful.
Cheesy Ranch Potatoes: For serious comfort food lovers, pair this with cheesy ranch potatoes to create an ultimate potato-lover’s dinner.
Storage & Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. I actually think this dish tastes even better the next day after the flavors have had time to meld together, as the taco seasoning continues to infuse into the sweet potatoes and the ingredients marry beautifully. You can also freeze portions in individual containers for up to 3 months.
For reheating, I recommend using the stovetop with a splash of water to prevent drying out, though the microwave works perfectly fine for quick lunches. Heat until warmed through, about 2-3 minutes on the stovetop or 90 seconds in the microwave.
This skillet is incredibly versatile beyond serving it as-is. Try stuffing it into warm tortillas for quick tacos, piling it onto tortilla chips for loaded nachos, or serving it over cauliflower rice for a low-carb option. My family loves wrapping it in large flour tortillas with rice and beans for hearty burritos, similar to our ground beef enchiladas.
FAQs
Can I make this recipe with ground turkey instead of beef?
Absolutely! Ground turkey works wonderfully as a leaner alternative. Use 93/7 lean turkey and add an extra tablespoon of oil to the pan since turkey is drier than beef.
What if I can’t find poblano peppers?
You can substitute with one large bell pepper for a milder flavor, or use a jalapeño for more heat. The poblano adds a unique smoky-sweet flavor, but the recipe adapts well to other peppers.
How do I prevent my sweet potatoes from being undercooked?
Make sure to cube them uniformly into ¾-inch pieces and keep the lid on during the 12-15 minute cooking phase. If they’re still firm after 15 minutes, add 2 tablespoons of water, cover, and cook for another 3-5 minutes.
Cheesy Tex-Mex Ground Beef & Sweet Potato Skillet
Ingredients
Equipment
Method
- Heat your large nonstick skillet over medium heat and add the ground beef and diced onions. Break up the beef with a wooden spoon and cook for about 10 minutes until the meat is browned with no pink remaining and onions are translucent. Drain any excess fat by tilting the pan and spooning it out.
- Add the minced garlic directly to the beef mixture and stir for 30 seconds until aromatic. Then add the cubed sweet potatoes, taco seasoning, water, corn, and diced poblano pepper. Stir everything together until the taco seasoning coats all the ingredients evenly.
- Cover the skillet with a lid and reduce heat to medium-low. Let it cook for 12-15 minutes, stirring occasionally to prevent sticking. The sweet potatoes are ready when you can easily pierce them with a fork (they should offer almost no resistance). If the mixture looks too dry during cooking, add a splash more water.
- Remove the lid and continue cooking over medium-low heat for 3-5 minutes, allowing any remaining liquid to evaporate. You’ll know it’s ready when the pan looks almost dry and the mixture has thickened slightly.
- Sprinkle the shredded cheese evenly over the top and turn off the heat. Let the residual heat melt the cheese for 2-3 minutes. If the cheese hasn’t fully melted after 3 minutes, briefly return to low heat for 1 minute. Serve immediately with your favorite toppings like cilantro, diced avocado, or a dollop of sour cream.
