Ugh, weeknights. Sometimes the thought of making dinner after a long day just feels… impossible, right? That’s exactly why I’m obsessed with this Southwest Ground Beef and Sweet Potato Skillet. Seriously, it’s a total game-changer for those evenings when you want something delicious and good for you, but you *really* don’t want to do a million dishes. This is my go-to when I need a healthy, one-pan meal that’s bursting with flavor. It just makes life so much easier!
Why You'll Love This Southwest Ground Beef and Sweet Potato Skillet
Seriously, this dish is a lifesaver! It ticks all the boxes for a busy cook like me. You get:
- Super Quick Prep: We’re talking minimal chopping and getting everything into one pan fast.
- Healthy Goodness: Packed with lean ground beef, fiber-rich sweet potatoes and black beans, and wholesome corn. It’s a truly healthy dinner you can feel great about.
- Amazing Southwest Flavors: The spices are just *chef’s kiss*! They give it this warm, slightly smoky, totally satisfying taste.
- One-Pan Wonder: This is the best part, right? Everything cooks in one skillet, meaning way less cleanup. Hallelujah!
- So Satisfying: It’s hearty enough to keep everyone full and happy.
Perfect for Busy Weeknights
With only about 15 minutes of prep and 30 minutes of cooking, this meal comes together faster than most takeout orders! It’s the perfect solution for those evenings when time is tight but you still want a home-cooked meal.
A Flavorful Southwest Experience
The magic really happens with the spices – chili powder, cumin, and smoked paprika create this warm, earthy flavor that’s just incredible. The natural sweetness of the sweet potatoes balances it all out perfectly, making every bite a little taste of sunshine.
Gathering Your Ingredients for the Southwest Ground Beef and Sweet Potato Skillet
Okay, let’s talk about what you’ll need to whip up this amazing skillet! It’s pretty straightforward, and you probably have most of it lurking in your pantry already. First up, we need about a tablespoon of good old olive oil to get things sizzling. Then, grab about a pound of ground beef – I usually go for 85% lean, but use what you like best!
You’ll want one medium onion, finely chopped, and about two cloves of garlic, minced super fine. For those wonderful Southwest flavors, we’ll need 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of smoked paprika. If you like a little kick, a pinch of cayenne pepper (1/4 teaspoon) is optional but totally recommended!
The stars of the show are the sweet potatoes. You’ll need one medium one, about a pound total. Just peel it and dice it up into nice bite-sized cubes. Then, grab a 15-ounce can of black beans – make sure to rinse and drain them well! We’re also using a 10-ounce can of diced tomatoes with green chilies, and this one you’ll want to keep the liquid from. Don’t forget about half a cup of corn, fresh or frozen is fine!
A little salt and black pepper to taste at the end, of course. And for my favorite part – the toppings! You can totally go wild here. Shredded cheese, a dollop of sour cream or Greek yogurt, some fresh cilantro, or sliced avocado are all fantastic additions. Trust me, they really make the dish sing!
How to Prepare the Southwest Ground Beef and Sweet Potato Skillet
Alright, let’s get cooking! This is where the magic happens, and it’s honestly so simple. Grab your favorite large skillet – a cast iron one works beautifully here – and put it over medium-high heat. Add that tablespoon of olive oil and let it get nice and shimmery.
Browning the Beef and Aromatics
Toss in your pound of ground beef. Now, have fun breaking it up with your spoon! We want it nicely browned all over. Once it’s cooked, carefully drain off any extra grease – nobody wants a greasy skillet, right? Now, toss in your chopped onion. Let it cook down until it’s nice and soft, usually about 5 minutes. Then, add your minced garlic and stir it around for just a minute until you can really smell that amazing aroma.
Building the Southwest Flavors
Here comes the flavor party! Stir in your chili powder, cumin, smoked paprika, and that optional cayenne if you’re feeling brave. Let those spices toast for about a minute, stirring constantly. This really wakes them up and makes them taste incredible. You’ll know it’s ready when your kitchen starts smelling like a fiesta!
Simmering to Perfection
Now for the bulk of our dish! Add the diced sweet potato, the rinsed and drained black beans, and that can of diced tomatoes with green chilies (don’t drain those!). Toss in your corn too, whether it’s fresh or frozen. Give everything a good stir to combine all those wonderful ingredients. Bring the whole thing up to a gentle simmer. Once it’s bubbling a bit, reduce the heat to medium-low. Pop a lid on it and let it cook for about 15 to 20 minutes. You’ll want to stir it every so often to make sure nothing sticks to the bottom and to help those sweet potatoes get nice and tender. You’ll know they’re ready when you can easily pierce them with a fork. Once they’re tender, just season with salt and pepper to your liking, and voila!
Tips for a Perfect Southwest Ground Beef and Sweet Potato Skillet
You know, sometimes even the simplest recipes can benefit from a little tweak here and there. For this skillet, if you want to dial up the heat (because who doesn’t love a little spice?), just add more cayenne pepper or a pinch of red pepper flakes when you add the other spices. It’s totally customizable! And about the corn – I’ve used fresh, frozen, and even canned, and they all work beautifully. Just drain canned corn well. The biggest thing is getting those sweet potatoes perfectly tender. Make sure they’re diced relatively evenly so they cook at the same rate. If yours seem to be taking a little longer, just cover the pan and let them simmer a few extra minutes. Don’t be afraid to swap out ingredients if you need to! If you don’t have black beans, kidney beans work in a pinch. And while sweet potatoes are my favorite for their natural sweetness, you *could* technically use regular potatoes, but you’d lose that signature flavor combo.
Serving Your Delicious Southwest Ground Beef and Sweet Potato Skillet
Alright, the moment of truth! This Southwest Ground Beef and Sweet Potato Skillet is best served piping hot right out of the pan. It’s already a flavor explosion, but trust me, those optional toppings take it to a whole new level. Sprinkle on some shredded cheese – cheddar or Monterey Jack are fantastic! A dollop of cool sour cream or even plain Greek yogurt is lovely. Fresh cilantro adds a bright, herbaceous note, and creamy avocado slices or guacamole are just divine. Mix and match your favorites – it’s your delicious dinner, after all!
Storing and Reheating Your Southwest Ground Beef and Sweet Potato Skillet
Got leftovers? Lucky you! This skillet is even better the next day. Once it’s cooled down a bit, just scoop any extra into an airtight container and pop it in the fridge. It’ll keep well for about 3-4 days. To reheat, you can either pop it back into a skillet over medium-low heat with a splash of water or broth until warmed through, or zap it in the microwave for a couple of minutes. Easy peasy!
Frequently Asked Questions About This Sweet Potato Skillet
Q: Can I use a different type of potato instead of sweet potatoes?
While sweet potatoes give this skillet its signature sweetness and color, you *could* use regular potatoes like Yukon Gold or red potatoes. Just dice them similarly, and they might take a few extra minutes to get tender. But honestly, the sweet potato is what makes this sweet potato skillet recipe so special!
Q: Is this recipe spicy? How can I adjust the heat?
It has a nice warmth from the chili powder and paprika, but the cayenne is optional. If you like it spicier, definitely add the cayenne, or even a pinch of red pepper flakes. If you prefer it mild, just skip the cayenne altogether. It’s a wonderfully flavorful beef recipe for dinner either way!
Q: Can I make this a vegetarian or vegan dish?
Absolutely! To make it vegetarian, just swap out the ground beef for extra beans (like pinto or more black beans) or some crumbled firm tofu. For a vegan version, use plant-based ground “beef” or extra veggies, and skip the cheese and sour cream toppings, or use vegan alternatives.
Q: What can I serve with this Southwest Ground Beef and Sweet Potato Skillet?
Honestly, it’s a complete meal all on its own! But if you want to round it out, some warm tortillas or tortilla chips are great for scooping. A simple side salad with a lime vinaigrette would also be lovely. It’s a fantastic healthy dinner recipe that doesn’t need much fuss.
Estimated Nutritional Information
Just a heads-up, these numbers are approximate and can totally change depending on the brands you use and what toppings you add! But for one serving of this yummy Southwest Ground Beef and Sweet Potato Skillet (without any toppings), you’re looking at roughly 450-500 calories. It’s got about 20g of fat, around 30g of protein, and roughly 40g of carbohydrates. It’s a pretty balanced meal, isn’t it?
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Amazing Ground Beef & Sweet Potato Skillet
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A quick and healthy one-pan meal featuring seasoned ground beef and tender sweet potatoes with Southwest flavors.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 sweet potato (about 1 pound), peeled and diced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1/2 cup corn (fresh or frozen)
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, cilantro, avocado
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Add the diced sweet potato, rinsed black beans, diced tomatoes with green chilies, and corn to the skillet.
- Stir everything together. Bring to a simmer, then reduce heat to medium-low.
- Cover and cook for 15-20 minutes, or until the sweet potatoes are tender. Stir occasionally.
- Season with salt and black pepper to taste.
- Serve hot, with optional toppings if desired.
Notes
- For a spicier dish, add more cayenne pepper or a pinch of red pepper flakes.
- If you don’t have fresh corn, canned or frozen corn works well.
- This dish can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Southwest
