Southwest Ground Beef and Sweet Potato Skillet Recipe
Introduction
This Southwest Ground Beef and Sweet Potato Skillet is a quick and hearty meal packed with bold flavors and wholesome ingredients. Perfect for weeknight dinners, it combines savory beef, tender sweet potatoes, and a spicy kick in one easy-to-make skillet dish.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced into 1/2-inch pieces
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional)
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions
- Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
- Step 2: Add the chopped onion to the skillet and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Step 3: Stir in the diced sweet potatoes, black beans, diced tomatoes and green chilies (with liquid), chili powder, cumin, oregano, salt, and pepper.
- Step 4: Bring the mixture to a simmer. Reduce the heat to medium-low, cover the skillet, and cook for 12 to 15 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
- Step 5: Remove the lid and cook for 2 to 3 minutes more if there is excess liquid.
- Step 6: If using, sprinkle the shredded cheese over the top. Cover briefly until the cheese melts, about 1 minute.
- Step 7: Remove from heat, garnish with fresh cilantro, and serve immediately.
Tips & Variations
- Use ground turkey instead of beef for a leaner option without sacrificing flavor.
- Add a diced jalapeño with the onion for extra heat.
- Swap cheddar cheese for pepper jack to add a spicy twist.
- Serve over rice or with warm tortillas for a more filling meal.
- For a vegetarian version, replace ground beef with extra beans or textured vegetable protein.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tomatoes instead of canned diced tomatoes and green chilies?
Yes, you can substitute fresh diced tomatoes, but you may want to add some chopped fresh green chilies or a dash of chili powder to maintain the dish’s signature flavor and slight heat.
What can I serve with this skillet dish?
This skillet pairs well with a simple side salad, warm corn tortillas, or a scoop of cooked rice to help soak up the flavorful sauce.
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Southwest Ground Beef and Sweet Potato Skillet Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Southwest Ground Beef and Sweet Potato Skillet is a vibrant, hearty one-pan meal featuring tender sweet potatoes, seasoned ground beef, black beans, and diced tomatoes with green chilies. It combines bold southwestern spices like chili powder, cumin, and oregano for a comforting, flavorful dish perfect for a quick dinner. Topped with melted cheddar cheese and fresh cilantro, it’s both satisfying and nutritious.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced into 1/2-inch pieces
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional)
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions
- Brown the ground beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned. Drain off any excess grease.
- Sauté the aromatics: Add the chopped onion to the skillet and cook until softened, about 4 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Add vegetables and spices: Stir in the diced sweet potatoes, black beans, diced tomatoes with green chilies (including the liquid), chili powder, ground cumin, dried oregano, salt, and black pepper until evenly combined.
- Simmer covered: Bring the mixture to a simmer. Reduce heat to medium-low, cover the skillet, and cook for 12 to 15 minutes or until sweet potatoes are tender when pierced with a fork. Stir occasionally to avoid sticking.
- Reduce excess liquid: Remove the lid and cook for an additional 2 to 3 minutes if there’s too much liquid, letting it evaporate.
- Optional cheese topping: If desired, sprinkle shredded cheddar cheese over the top. Cover briefly and cook about 1 minute more until the cheese melts.
- Garnish and serve: Remove from heat, garnish with chopped fresh cilantro, and serve immediately for a wholesome, flavorful meal.
Notes
- To make this dish vegetarian, substitute ground beef with a plant-based ground meat or extra black beans.
- You can use sweet potatoes with skin on if preferred; just make sure they are well washed and cut evenly.
- Adjust chili powder and cumin according to desired spice level.
- Leftovers can be refrigerated for up to 3 days and reheated on stovetop or microwave.
- Serve with a side of steamed rice or warm corn tortillas for a complete meal.
- For a dairy-free version, skip the cheese or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southwestern
Keywords: southwest skillet, ground beef, sweet potato recipe, one-pan meal, black beans, quick dinner, southwestern cuisine
