There’s something undeniably comforting about a one-pan meal. Especially when it’s bursting with bold, zesty flavor and ready in under 30 minutes. The Southwest Ground Beef and Sweet Potato Skillet is one of those recipes you’ll find yourself turning to again and again — whether it’s for a quick weeknight dinner, meal prep lunches, or even a casual weekend gathering.
This dish brings together the heartiness of ground beef and the natural sweetness of roasted sweet potatoes, all tied together with smoky spices and bright toppings like fresh cilantro and lime. For me, it reminds me of those cozy evenings in early fall, when the air starts to crisp and you’re craving something warm, filling, and just a little bit spicy. The kind of meal you can make in your favorite cast-iron skillet while music hums in the background and you catch up with your people over the scent of chili powder and cumin.
It’s also inspired by Southwestern flavors — think cumin, paprika, and chili powder — all ingredients that have been staples in regional cooking for generations. It’s a humble dish, grounded in everyday ingredients, but the final result is vibrant, flavorful, and satisfying in every bite.
Why You’ll Love This Recipe:
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It’s a true one-pan wonder — less cleanup, more flavor.
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It’s naturally gluten-free and full of whole food ingredients.
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Packed with protein, fiber, and bold Southwest-inspired spices.
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Perfect for busy weeknights or easy meal prep.
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Fully customizable with toppings or extra veggies you have on hand.
INGREDIENTS YOU’LL NEED:
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1 tablespoon olive oil
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1 pound ground beef
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1/2 cup diced yellow onion
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1 red bell pepper, diced
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1 green bell pepper, diced
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2 teaspoons chili powder
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1 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1/4 teaspoon garlic powder
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1/2 teaspoon kosher salt
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Fresh ground black pepper to taste
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2 cups peeled and diced sweet potatoes (about 1/2 inch pieces)
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1/4 cup water
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1/2 cup canned black beans, rinsed and drained
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1/2 cup frozen corn
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1/2 cup shredded cheddar cheese (optional)
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Fresh cilantro and lime wedges for garnish
HOW TO MAKE SOUTHWEST GROUND BEEF AND SWEET POTATO SKILLET:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Start with a sizzle
Heat the olive oil in a large skillet over medium-high heat. I love using my cast iron pan for this — it gives everything a great sear and holds heat beautifully. Once the oil is shimmering, add the ground beef. Cook it until it’s browned and fully cooked through, breaking it up with a wooden spoon as you go. This takes about 5–6 minutes.
Step 2: Build the flavor base
Add the diced onion and bell peppers to the skillet. Sauté everything together for another 3–4 minutes, until the veggies soften slightly and start to release their sweetness. The colors here are so vibrant — reds, greens, golden browns — it already starts to look like a meal worth gathering around.
Step 3: Spice it up
Now stir in your spices: chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Give everything a good toss so the meat and vegetables are well coated in that warm, aromatic blend. This is when your kitchen starts to smell incredible.
Step 4: Add the sweet potatoes
Add the diced sweet potatoes and water, then cover the skillet with a lid. Let it cook for about 10 minutes, or until the sweet potatoes are fork-tender. Stir occasionally so nothing sticks. The steam helps the potatoes cook evenly and faster.
Step 5: Mix in the finishing touches
Once the potatoes are soft, stir in the black beans and corn. Let everything heat through for another 2–3 minutes. If you’re adding cheese, sprinkle it over the top and cover the skillet again just until the cheese melts — just enough to get that gooey, melty goodness.
Step 6: Serve and garnish
Right before serving, top the skillet with fresh cilantro and a squeeze of lime juice. That brightness brings the whole dish together and balances the rich, hearty flavors.
HELPFUL TIPS:
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Dice your sweet potatoes small: Smaller pieces cook faster and evenly — aim for about ½-inch cubes.
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Use pre-chopped veggies to save time: You can even prep them ahead for a faster weeknight option.
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Customize your toppings: Add sliced avocado, Greek yogurt, salsa, or even crushed tortilla chips for a little crunch.
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Swap in ground turkey or chicken: If you’re looking to lighten it up, those proteins work great too.
DETAILS:
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 servings
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Category: Dinner, Main Dish
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Method: Stovetop, Skillet
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Cuisine: Southwestern
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Diet: Gluten-Free
NOTES:
This dish keeps really well and the flavors continue to develop over time, making it perfect for leftovers. It’s also freezer-friendly — just skip the cheese and add that fresh when you’re ready to reheat and eat.
NUTRITIONAL INFORMATION: (Per serving – based on 4 servings, without toppings)
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Calories: 375
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Protein: 25g
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Carbohydrates: 28g
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Fat: 18g
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Fiber: 6g
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Sugar: 6g
FREQUENTLY ASKED QUESTIONS:
Can I make this vegetarian?
Absolutely! Just leave out the ground beef and double up on the beans or add some sautéed mushrooms or crumbled tofu for protein.
Do the sweet potatoes need to be peeled?
That’s up to you! The peel is full of nutrients, but for a smoother texture, peeling is recommended.
What can I use instead of black beans?
Pinto beans or kidney beans would be great alternatives.
Is this spicy?
Not overly. The chili powder gives it warmth, but it’s not too hot. You can always add jalapeños or a dash of hot sauce if you like extra heat.
STORAGE INSTRUCTIONS:
Refrigerator:
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer:
Freeze in individual portions for up to 2 months. Let it cool completely before freezing. Reheat in the microwave or on the stovetop, adding a splash of water or broth if needed.
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CONCLUSION
The Southwest Ground Beef and Sweet Potato Skillet is one of those simple meals that surprises you — with its bold flavor, hearty texture, and how easy it is to throw together. It’s the kind of dish you can rely on for busy nights, but also one you’ll proudly serve to guests with a few toppings and warm tortillas on the side. Comforting, colorful, and full of flavor — this skillet dinner might just earn a permanent spot in your recipe rotation.
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Southwest Ground Beef and Sweet Potato Skillet
Description
There’s something undeniably comforting about a one-pan meal. Especially when it’s bursting with bold, zesty flavor and ready in under 30 minutes. The Southwest Ground Beef and Sweet Potato Skillet is one of those recipes you’ll find yourself turning to again and again — whether it’s for a quick weeknight dinner, meal prep lunches, or even a casual weekend gathering.
This dish brings together the heartiness of ground beef and the natural sweetness of roasted sweet potatoes, all tied together with smoky spices and bright toppings like fresh cilantro and lime. For me, it reminds me of those cozy evenings in early fall, when the air starts to crisp and you’re craving something warm, filling, and just a little bit spicy. The kind of meal you can make in your favorite cast-iron skillet while music hums in the background and you catch up with your people over the scent of chili powder and cumin.
It’s also inspired by Southwestern flavors — think cumin, paprika, and chili powder — all ingredients that have been staples in regional cooking for generations. It’s a humble dish, grounded in everyday ingredients, but the final result is vibrant, flavorful, and satisfying in every bite.
Ingredients
1 tablespoon olive oil
1 pound ground beef
1/2 cup diced yellow onion
1 red bell pepper, diced
1 green bell pepper, diced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
Fresh ground black pepper to taste
2 cups peeled and diced sweet potatoes (about 1/2 inch pieces)
1/4 cup water
1/2 cup canned black beans, rinsed and drained
1/2 cup frozen corn
1/2 cup shredded cheddar cheese (optional)
Fresh cilantro and lime wedges for garnish
Instructions
Step 1: Start with a sizzle
Heat the olive oil in a large skillet over medium-high heat. I love using my cast iron pan for this — it gives everything a great sear and holds heat beautifully. Once the oil is shimmering, add the ground beef. Cook it until it’s browned and fully cooked through, breaking it up with a wooden spoon as you go. This takes about 5–6 minutes.
Step 2: Build the flavor base
Add the diced onion and bell peppers to the skillet. Sauté everything together for another 3–4 minutes, until the veggies soften slightly and start to release their sweetness. The colors here are so vibrant — reds, greens, golden browns — it already starts to look like a meal worth gathering around.
Step 3: Spice it up
Now stir in your spices: chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Give everything a good toss so the meat and vegetables are well coated in that warm, aromatic blend. This is when your kitchen starts to smell incredible.
Step 4: Add the sweet potatoes
Add the diced sweet potatoes and water, then cover the skillet with a lid. Let it cook for about 10 minutes, or until the sweet potatoes are fork-tender. Stir occasionally so nothing sticks. The steam helps the potatoes cook evenly and faster.
Step 5: Mix in the finishing touches
Once the potatoes are soft, stir in the black beans and corn. Let everything heat through for another 2–3 minutes. If you’re adding cheese, sprinkle it over the top and cover the skillet again just until the cheese melts — just enough to get that gooey, melty goodness.
Step 6: Serve and garnish
Right before serving, top the skillet with fresh cilantro and a squeeze of lime juice. That brightness brings the whole dish together and balances the rich, hearty flavors.
Notes
This dish keeps really well and the flavors continue to develop over time, making it perfect for leftovers. It’s also freezer-friendly — just skip the cheese and add that fresh when you’re ready to reheat and eat.