Name: Southwest Ground Beef and Sweet Potato Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Southwest
Ingredients: 1 lb (450 g) ground beef; 2 medium sweet potatoes, peeled and diced; 1 cup canned black beans, rinsed and drained; 1 bell pepper, diced; 1 small onion, chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 1/4 cup fresh cilantro, chopped (optional); Shredded cheddar cheese, for serving (optional)

Straight From My Kitchen: Why I Actually Crave This Skillet

You know those evenings where you come home clinging to the hope that dinner will magically make itself? Well, this Southwest Ground Beef and Sweet Potato Skillet is my closest thing to kitchen magic. I started making it after a trip down in New Mexico, where I totally embarrassed myself by asking if sweet potatoes were a taco topping (spoiler: yes, sometimes!). It’s one of those recipes that started as a “what’s in the fridge” experiment and, somehow, became something everyone asks for—even the picky eater who thinks spices are a mortal enemy.

Last week, I made this for my cousin who claims she “doesn’t like ground beef” (sure, okay), and before I knew it, her bowl was emptier than my will to diet during the holidays. Go figure!

Why I Keep Coming Back To This Recipe

I make this skillet when my day’s a hot mess and I need something that comes together without babysitting. My family goes a bit wild for this, mainly cause it’s got all the comfort food vibes, but also a sneaky portion of veggies. And if I’m short on time (which is honestly more often than not), I just swap in whatever’s lurking in the crisper drawer—bell peppers, chopped spinach—because, well, who’s coming to check? Plus, it doesn’t cost an arm and a leg, so that’s my wallet’s favorite feature.

Oh, also, it’s sort of forgiving—one time I forgot the chili powder, and no one even noticed (except me, but I overthink everything).

Here’s What You’ll Need (and a Few Sneaky Subs)

1lb ground beef (I use whatever’s on sale; turkey works fine if you want lighter, and my neighbor swears by venison but I’m not that outdoorsy)
2 medium sweet potatoes, peeled & diced (honestly, I’ve skipped peeling before—no riots have happened)
1 red bell pepper, diced (yellow or green in a pinch; I’ve even thrown in roasted poblanos once)
1 small onion, chopped (red, yellow, or whatever you stayed home with)
2 cloves garlic, minced (jarred garlic is fine; my grandmother would shield her eyes at that admission)
1 can black beans, drained and rinsed (pinto beans work if that’s what’s in the pantry)
1 can fire-roasted diced tomatoes, drained a bit (any diced matoes will do, but the fire roasted ones = extra flavor, trust me)
1 1/2 teaspoons chili powder (chipotle powder is fun if you like a kick)
1 teaspoon cumin
1/2 teaspoon smoked paprika (sometimes I leave this out if I’m out—it’s not the end of the world)
1/2 teaspoon salt (more or less to taste)
1/4 teaspoon black pepper
1/3 cup shredded cheddar or pepperjack (optional, but are you really skipping cheese?)
Fresh cilantro for serving (unless you’re one of those soap-tastes people—skip it!)

If you wanna check out more on Southwest flavors, Simply Recipes has a solid intro that inspired my spice mix.

Let’s Get Cooking! (Basically, Just One Pan Bliss)

Heat a big skillet (cast iron is a showoff, but any will do) over medium. Add the ground beef; break it up, stir it around until it’s browned. Scoop it onto a plate to chill and, if you’re feeling calorie-conscious, drain the fat. But honestly, the flavor is in the drippings.
Toss in the diced sweet potatoes. This is where things look weird for a minute, as they cook in the beef bits. Season lightly with a pinch of salt and cook for about 5-6 minutes, until they’ve got some golden spots. If the pan dries out, I splash a little water in (or broth, if I’m pretending to be fancy).
Now onions and bell pepper join the party. Sauté another 4-ish minutes, until everything softens up and smells like you know what you’re doing.
Stir in your garlic, give it 30 seconds, nothing more. If it browns, it’ll go bitter and that’s a mess I wouldn’t wish on anyone.
Now, dump in the black beans, tomatoes, browned beef, and all those spices. (Here’s where I sneak one quick taste.) Give it a good stir, slap a lid on if you’ve got one, and let it all mingle for 10 to 12 minutes. Stir once or twice, but mostly just enjoy the break. Sweet potatoes should be fork-tender by the end. (If they aren’t, I just let it ride a few more min, no big deal.)
Sprinkle cheese all over. Turn off the heat, cover, and let everything get gooey for a couple minutes. Or blast under the broiler if you’re feeling chef-y. Top with cilantro and serve.

My Honest Notes (Mess-Ups Included)

If your sweet potatoes are big, cut ’em smaller than you think—takes forever otherwise.
Once I forgot to drain my tomatoes—major soup situation. So yeah, drain those.
I like it saucy, but not soupy; so don’t over-stir those tomatoes in.
Actually, I find it works better if I let everything sit for a few minutes before serving, flavors get friendly.

Some Tweaks I’ve Tried (And a Flop or Two)

I tried it once with roasted butternut squash—a bit too sweet for me, but maybe that’s your thing?
Chorizo instead of regular beef is mind-blowing, but skip extra salt. Trust me, I learned the hard way.
One time, tried quinoa instead of potatoes. Not my finest hour—texture was odd.
Jack cheese with chopped jalapeño on top is great if you like it hot.

The Gear I Use (But Here’s a Handy Backup Plan)

Big ol’ skillet—cast iron’s my favorite, but honestly, any frying pan will do. If you don’t have a lid, just use a baking sheet on top. (Improvisation is half the fun, right?)
Sharp knife for dicing—unless you’re like me and always end up with wonky potato cubes.
Wooden spoon, mostly cause I like the way it feels in my hand.

Southwest Ground Beef and Sweet Potato Skillet

Storage (Or, Why I Rarely Have Leftovers)

This skillet stashes well in the fridge for up to 3 days—just pop it in an airtight container. But honestly, in my house, it never lasts more than a day! If you’re prepping for lunch, it reheats just fine in the microwave, though the cheese might get a little rubbery. (I don’t mind.)

If you want more meal-prep inspiration, I love checking Budget Bytes for make-ahead ideas!

How I Like to Serve It (Dinner Table Traditions)

So, sometimes I pile it over steamed rice, but if I’m feeling lazy (which is often), I just eat it out of the skillet straight with tortilla chips. My sister wraps hers in a flour tortilla with a dollop of sour cream. Oh, and if you’ve got pickled jalapeños lying around, those really kick things up. Honestly, there’s no wrong turn here.

The Stuff I Wish Someone Had Told Me (Pro Tips, Sort Of)

I once tried rushing the sweet potatoes—undercooked cubes are not it; patience pays off.
If you use lean beef, you might need to add a drizzle of oil or it sticks like crazy.
Tasted bland? A good squeeze of lime (or even hot sauce) totally fixes it up.
Oh, and don’t forget the salt at the end—it matters more than you think.

Real Life Asked, So I’m Answering: FAQ Time

Q: Can I freeze this?
A: You sure can! I mean, the texture isn’t exactly identical the second time, but it’ll keep in the freezer for 2 months. Actually, on second thought, if you sprinkle in the cheese after defrosting, it’s less weird.

Q: Any way to make it vegetarian?
A: Of course! Just skip the meat, maybe double up on beans or add some crumbled tempeh if you’re feeling all health guru. (Friends have used Impossible Beef and said it worked, but I haven’t tried it myself.)

Q: I forgot to buy cumin, is it ruined?
A: Nope! No recipe police here. Skip it or swap in taco seasoning if you’ve got that box in the back of your cupboard.

Q: Can kids eat this?
A: Mine do, but they’re not spice-averse. For sensitive tummies, just ease off on the chili powder (or, you know, keep a glass of milk handy!).

Q: What if my skillet is too small?
A: Ha, happens to the best of us! Just do it in batches or finish it all off in the big pot you use for soups. (I’ve even borrowed the neighbor’s pan, not even kidding.)

There you go—my most requested dinner that saves my bacon on busy nights or when I want to show off with just a little effort. If you try it, let me know what weird swap-ins you use; half my best recipes have come form those happy little accidents!