Southwest Ground Beef and Sweet Potato Skillet brings together bold Southwest flavors in one satisfying pan. This quick dinner combines seasoned lean beef with naturally sweet potatoes for a balanced meal that’s perfect when you need something hearty but don’t want to spend all evening cooking.
Table of Contents
Ingredients for Southwest Ground Beef and Sweet Potato Skillet
I’ve made this recipe dozens of times, and using 90/10 lean ground beef really is the sweet spot. It gives you enough fat for flavor without leaving a greasy puddle in your pan. Fire-roasted tomatoes are worth seeking out at the store because they add a subtle smoky depth that regular diced tomatoes just can’t match. When prepping your sweet potatoes, take the time to dice them into small, uniform ½-inch pieces. This ensures they’ll cook through in the allotted time without some pieces being mushy while others stay hard.
- 1 tablespoon olive oil
- ½ cup yellow onion, diced
- 1 pound lean ground beef (90/10% preferred for best flavor-to-fat ratio)
- 5 teaspoons chili powder, divided
- 2 teaspoons ground cumin, divided
- Kosher salt and fresh ground black pepper to taste
- 1 teaspoon garlic, grated or minced
- 2 cups sweet potatoes, peeled and diced into ½-inch cubes (about 1 large or 2 small)
- 14.5 ounce can fire-roasted diced tomatoes (Muir Glen or San Marzano work great)
- 4 ounces canned diced green chiles
- ¼ cup water
- ½ cup shredded cheddar cheese (sharp cheddar is my preference, but Colby Jack or Pepper Jack work too)
- Fresh cilantro for garnish, optional
Step-by-Step Instructions
Having everything prepped and measured before you start makes this recipe flow smoothly. Trust me, you don’t want to be dicing onions while your beef is browning.
Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, breaking up the beef into small crumbles with a wooden spoon as it cooks. Sprinkle in 1 tablespoon (3 teaspoons) of chili powder, 1 teaspoon of cumin, salt, and pepper. Cook for 5-6 minutes until the beef is mostly browned with just a hint of pink remaining. Add the grated garlic and cook for 1 more minute until fragrant. Transfer everything to a plate and wipe out the skillet with a paper towel to remove excess grease. This step keeps your final dish from being oily.
Step 2: Add the diced sweet potatoes, fire-roasted tomatoes with their juices, green chiles, water, remaining 2 teaspoons of chili powder, remaining 1 teaspoon of cumin, and a good pinch of salt and pepper to the same skillet. Stir everything together until well combined. Cover with a lid, reduce heat to medium-low, and simmer for 18-20 minutes. Stir occasionally to prevent sticking. The sweet potatoes are done when you can easily pierce them with a fork and they’re tender all the way through but not falling apart.
Step 3: Return the cooked ground beef mixture to the skillet and stir everything together, letting the flavors meld for about 1 minute. Sprinkle the shredded cheese evenly over the top, cover with the lid, and remove from heat. Let it sit for 1-2 minutes until the cheese melts into a gooey layer. Garnish with chopped fresh cilantro if desired and serve immediately while hot.
Perfect Pairings for Southwest Beef Skillet
This skillet is hearty enough to serve on its own since it contains both protein and carbohydrates, but these sides take it to the next level.
Cilantro Lime Rice: The bright, citrusy flavors provide a refreshing contrast to the rich, spiced beef and balance out the heartiness of the dish perfectly.
Simple Green Salad: A crisp romaine or mixed greens salad with a tangy lime vinaigrette adds a cool, crunchy element that cuts through the warmth of the skillet and sneaks in extra vegetables.
Mexican-Style Rice Bowl: Layer the beef mixture over seasoned rice with your favorite toppings like sour cream, avocado, and pickled jalapeños for a complete meal that feels like something from your favorite Mexican restaurant.
Tortilla Chips and Guacamole: For casual family dinners, serve tortilla chips on the side so everyone can scoop up the beef mixture taco-style. The creamy avocado balances the spice beautifully.
Cauliflower Rice: If you’re watching carbs, cauliflower rice soaks up all the delicious sauce while keeping the meal lighter. It works surprisingly well and doesn’t feel like you’re missing out.
Korean Ground Beef Bowl Components: Borrow elements like pickled vegetables or a fried egg on top to add extra texture and flavor dimensions to your plate.
Storage and Meal Prep Tips
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve after a day, making this an excellent meal prep option.
For reheating, I prefer using the stovetop over medium heat with a splash of water or broth to restore moisture. Stir occasionally until heated through, about 5-7 minutes. You can also microwave individual portions for 90 seconds to 2 minutes, stirring halfway through. If you’re planning to freeze this, skip adding the cheese on top. Store in freezer-safe containers for up to 2 months, then add fresh cheese when reheating.
This versatile skillet works beautifully for meal prep. Portion it into individual containers for grab-and-go lunches, or use it throughout the week as filling for tacos, burritos, or even stuffed bell peppers. Some readers have told me they love using leftovers as a loaded baked potato topping too.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, ground turkey works well here. Choose 93/7 lean turkey and add an extra teaspoon of olive oil since turkey is leaner. You might want to boost the seasoning slightly as turkey has a milder flavor than beef.
How spicy is this recipe?
This has a mild to medium heat level. The chili powder provides warmth and depth without overwhelming spice. For more kick, use pepper jack cheese or add diced jalapeños. For less heat, reduce chili powder to 3 teaspoons total.
Can I prep ingredients ahead of time?
Absolutely. Dice the sweet potatoes and onions up to 24 hours ahead. Store sweet potatoes in cold water in the fridge to prevent browning, then drain before using. You can also brown the beef mixture the night before and refrigerate it.
Southwest Ground Beef and Sweet Potato Skillet
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, breaking up the beef into small crumbles with a wooden spoon as it cooks. Sprinkle in 1 tablespoon (3 teaspoons) of chili powder, 1 teaspoon of cumin, salt, and pepper. Cook for 5-6 minutes until the beef is mostly browned with just a hint of pink remaining. Add the grated garlic and cook for 1 more minute until fragrant. Transfer everything to a plate and wipe out the skillet with a paper towel to remove excess grease.
- Add the diced sweet potatoes, fire-roasted tomatoes with their juices, green chiles, water, remaining 2 teaspoons of chili powder, remaining 1 teaspoon of cumin, and a good pinch of salt and pepper to the same skillet. Stir everything together until well combined. Cover with a lid, reduce heat to medium-low, and simmer for 18-20 minutes, stirring occasionally to prevent sticking. The sweet potatoes are done when you can easily pierce them with a fork and they are tender all the way through.
- Return the cooked ground beef mixture to the skillet and stir everything together, letting the flavors meld for about 1 minute. Sprinkle the shredded cheese evenly over the top, cover with the lid, and remove from heat. Let it sit for 1-2 minutes until the cheese melts. Garnish with chopped fresh cilantro if desired and serve immediately.
