Southwest Ground Beef Sweet Potato Skillet delivers serious southwestern flavor in just 45 minutes. This vibrant one-pan dinner combines tender sweet potatoes, seasoned ground beef, black beans, and colorful bell peppers for a satisfying meal that keeps cleanup simple.
Table of Contents
Ingredients for Southwest Ground Beef Sweet Potato Skillet
Getting your ingredients prepped before you start makes this recipe flow smoothly. I dice my sweet potatoes into ½-inch cubes because they cook faster and more evenly at that size. My preference is keeping canned black beans and frozen corn stocked since they work perfectly here and last forever in the pantry.
- 1 lb ground beef (85/15 works best for flavor without excess grease)
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 500g)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen works great, no need to thaw)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced (Pro tip: buy pre-diced peppers to save 5 minutes)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons chili powder (I recommend starting with 1½ teaspoons if your kids prefer milder flavors)
- 1 teaspoon cumin
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh cilantro for garnish (optional)
Step-by-Step Instructions
I recommend chopping all your vegetables before turning on the heat. In my experience, this prevents the frantic scramble when something’s already cooking and you’re trying to dice onions.
Step 1: Peel and dice the sweet potatoes into uniform ½-inch cubes. Consistent sizing ensures they all reach tenderness at the same time without some pieces staying hard while others turn mushy.
Step 2: Heat 1 tablespoon of olive oil in a 12-inch skillet over medium heat. Add the ground beef, breaking it apart with a wooden spoon, and cook for 5-7 minutes until browned with no pink remaining. Season with salt and pepper. If using beef fattier than 85/15, drain excess grease before removing from skillet. Transfer beef to a plate and set aside.
Step 3: Add the remaining tablespoon of olive oil to the same skillet. Toss in the diced onion and sauté for 2-3 minutes until softened and turning translucent. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly since garlic burns quickly.
Step 4: Add the diced sweet potatoes to the skillet and cook for about 10 minutes, stirring every 2-3 minutes. The sweet potatoes should be fork-tender around the edges and starting to caramelize slightly. Sprinkle the chili powder and cumin over the sweet potatoes and stir well to coat everything evenly with the spices.
Step 5: Stir in the diced bell peppers, black beans, and corn. Cook for another 5-7 minutes, stirring occasionally, until the sweet potatoes pierce easily with a fork throughout and the peppers have softened while keeping a slight crisp texture.
Step 6: Return the cooked ground beef to the skillet and mix everything together thoroughly. Cook for an additional 2-3 minutes to heat through and let the flavors meld. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro before serving.
Serving Sides That Complete This Meal
This hearty skillet pairs beautifully with sides that complement its bold southwestern flavors and add textural variety.
Cilantro Lime Rice: Fluffy white or brown rice tossed with fresh cilantro and lime juice adds a bright, zesty element that balances the richness of the beef and absorbs the flavorful juices. Our Black Beans and Rice with Sausage offers a complementary side option that shares similar flavor profiles.
Simple Green Salad: A crisp salad with romaine lettuce, avocado slices, and a tangy lime vinaigrette provides refreshing contrast to the warm, hearty skillet while adding healthy fats and fiber.
Warm Flour Tortillas: Soft tortillas let you turn leftovers into quick breakfast burritos or provide a vehicle for scooping up every delicious bite. Check out our Chicken Street Tacos for another tortilla-based dinner option.
Roasted Cauliflower: Seasoned with cumin and paprika, roasted cauliflower adds another vegetable option that echoes the spice profile of the main dish without overwhelming it.
Mexican Street Corn: Grilled corn with mayo, cotija cheese, and chili powder creates the perfect southwestern side. Our Street Corn Chicken Rice Bowl showcases this classic combination.
Make-Ahead and Storage Solutions
This Southwest Ground Beef Sweet Potato Skillet stores beautifully, making it perfect for meal prep. Store leftovers in airtight containers in the refrigerator for up to 4 days. The flavors actually develop and deepen overnight, so day-two leftovers often taste even better than the first serving.
For reheating, I prefer using a skillet over medium heat with a splash of water or broth to prevent drying. Microwave reheating works in a pinch – just cover the container to retain moisture and heat in 90-second intervals, stirring between rounds to ensure even warming.
This dish freezes wonderfully for up to 3 months. Pro tip: freeze portions in individual containers for quick grab-and-go lunches. You can also serve this over quinoa, stuff it into bell peppers, or wrap it in tortillas for burrito bowls throughout the week. For another hearty ground beef option that freezes well, try our Korean Ground Beef Bowl.
Frequently Asked Questions
Can I make this recipe vegetarian?
Absolutely! Replace the ground beef with an additional can of black beans, cooked lentils, or crumbled firm tofu. The southwestern spices still deliver amazing flavor without the meat.
Why are my sweet potatoes not getting tender?
Sweet potatoes need that initial 10-minute cook time before adding other ingredients. Make sure you’re dicing them into ½-inch cubes and keeping the heat at medium to allow proper cooking without burning the outside.
Can I prep this ahead of time?
Yes! Dice all your vegetables the night before and store them separately in the refrigerator. You can even brown the beef ahead of time. This cuts your actual cooking time down to about 20 minutes.
Southwest Ground Beef Sweet Potato Skillet
Ingredients
Equipment
Method
- Peel and dice the sweet potatoes into uniform ½-inch cubes for even cooking.
- Heat 1 tablespoon of olive oil in a 12-inch skillet over medium heat. Add the ground beef, breaking it apart with a wooden spoon, and cook for 5-7 minutes until browned with no pink remaining. Season with salt and pepper. If using beef fattier than 85/15, drain excess grease. Transfer beef to a plate and set aside.
- Add the remaining tablespoon of olive oil to the same skillet. Add the diced onion and sauté for 2-3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Add the diced sweet potatoes to the skillet and cook for about 10 minutes, stirring every 2-3 minutes. The sweet potatoes should be fork-tender around the edges and starting to caramelize slightly. Sprinkle the chili powder and cumin over the sweet potatoes and stir well to coat everything evenly.
- Stir in the diced bell peppers, black beans, and corn. Cook for another 5-7 minutes, stirring occasionally, until the sweet potatoes pierce easily with a fork throughout and the peppers have softened while keeping a slight crisp texture.
- Return the cooked ground beef to the skillet and mix everything together thoroughly. Cook for an additional 2-3 minutes to heat through and let the flavors meld. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro before serving.
