Southwest Ground Beef and Sweet Potato Skillet brings together everything I love about quick weeknight cooking – bold flavors, simple cleanup, and a meal that actually fills everyone up. There’s something about the way sweet potatoes soften into tender bites alongside seasoned ground beef that just works, you know? It reminds me of those evenings when you need dinner on the table fast, but you don’t want to sacrifice flavor or nutrition.
I’ll never forget the first time I made a skillet meal like this for my grandkids. They were running around the farmhouse, hungry as bears, and I needed something substantial that would come together quickly. The aroma of chili powder and cumin filled my kitchen as the beef browned, and when I stirred in those vibrant diced tomatoes and sweet potato chunks, I knew I was onto something special. The kids gathered around the stove, watching the cheese melt over the top, and when I finally served it up with a sprinkle of fresh cilantro, their faces lit up. One pan, thirty minutes, and suddenly everyone was asking for seconds. Your kitchen’s about to smell incredible.
What Makes This Southwest Skillet So Special
After decades of feeding my family, I’ve learned that the best weeknight recipes are the ones you can count on when life gets hectic. This Southwest Ground Beef and Sweet Potato Skillet has earned its place in my regular rotation, and here’s why it’ll become one of your go-to meals too:
- Everything cooks in a single skillet, which means minimal cleanup when you’re already tired from the day
- The natural sweetness of sweet potatoes balances beautifully with smoky chili powder and savory beef
- You can prep multiple servings at once, making it perfect for lunch boxes throughout the week
- It’s adaptable to however your family likes to eat – serve it over rice, in tortillas, or straight from the skillet
- The combination of protein and complex carbs keeps everyone satisfied for hours
- Most ingredients are pantry staples you likely already have on hand
I find myself making this on those busy Tuesday evenings when everyone’s coming home at different times. It holds up beautifully, and honestly, it tastes even better the next day.
Ingredient Spotlight
Lean Ground Beef: I always choose 90/10 grass-fed beef for this recipe because it provides rich flavor without excess grease that would make the skillet oily.
Sweet Potatoes: These beauties bring natural sweetness and a tender texture that soaks up all those wonderful spices – make sure to dice them into 1/2-inch pieces so they cook evenly in about 20 minutes.
Chili Powder: This is your main flavor builder, adding warmth and depth without overwhelming heat, and we use it in two stages to layer the flavors throughout.
Fire Roasted Diced Tomatoes: The fire roasting adds a subtle smokiness that elevates this from ordinary to special – trust me, it’s worth seeking out the fire roasted variety.
Diced Green Chiles: These provide mild heat and authentic Southwest flavor that my family always notices when I try to skip them.
Ground Cumin: In my kitchen, I prefer freshly ground cumin when possible because it brings that earthy, warm note that makes the whole dish smell like a proper Southwest meal.
Sharp Cheddar Cheese: The sharpness cuts through the richness of the beef while melting into creamy pockets throughout the skillet – though Pepper Jack works wonderfully if you want extra kick.
Fresh Cilantro: While optional, this bright herb adds a fresh contrast to the hearty ingredients and makes the dish look as good as it tastes.
How to Make Southwest Ground Beef and Sweet Potato Skillet
Step 1. Heating your skillet properly makes all the difference – get that olive oil shimmering over medium-high heat (about 375-400°F if you have an infrared thermometer) before adding the ground beef and diced onion, then use a wooden spoon to break the meat into small, even crumbles.
Step 2. Add your first round of spices (3 teaspoons chili powder, 1 teaspoon cumin, salt, and pepper) while the beef is still cooking so the seasonings bloom in the rendered fat and coat every piece of meat.
Step 3. When the beef is nearly cooked through with just a hint of pink remaining, stir in the grated garlic and cook for one more minute – this prevents the garlic from burning while ensuring it flavors the meat properly.
Step 4. Pour the cooked beef onto a plate and wipe out the pan with a paper towel before starting the vegetables – this keeps the sweet potatoes from getting greasy and allows them to develop their own flavors.
Step 5. Add your diced sweet potatoes (cut into 1/2-inch cubes), fire roasted tomatoes, green chiles, water, and the remaining spices (2 teaspoons chili powder, 1 teaspoon cumin, salt, and pepper) to the clean skillet, stirring everything together before covering with a lid.
Step 6. Lower the heat to maintain a gentle simmer and let those sweet potatoes cook for about 20 minutes – they’re ready when you can easily pierce them with a fork but they still hold their shape.
Step 7. Adding the beef back in once the sweet potatoes are tender allows everything to mingle without overcooking the meat or making it dry.
Step 8. Sprinkle the cheese evenly over the top and immediately cover the skillet again – within a minute, you’ll have perfectly melted cheese without any burnt edges.
Step 9. Let the skillet rest off the heat for a few minutes before serving, which allows the flavors to settle and makes it easier to portion out.
Step 10. Finish with fresh cilantro right before bringing it to the table – the bright color and fresh flavor make this Southwest Ground Beef and Sweet Potato Skillet feel restaurant-special even on a weeknight.
Keeping This Skillet Fresh
Refrigerator Storage: I typically store leftovers in an airtight container for up to four days, and honestly, this dish tastes even better the next day once all those spices have had time to meld together. The sweet potatoes absorb more of the seasoned tomato mixture overnight, creating deeper flavor with every reheat. Just make sure to let the skillet cool completely before transferring to your storage container to prevent condensation.
Freezing Guidelines: This recipe freezes beautifully – portion it into freezer-safe containers without the cheese and store for up to two months. The sweet potatoes maintain their texture remarkably well through freezing, unlike regular potatoes that can get grainy. When you’re ready to enjoy it, thaw overnight in the refrigerator and add fresh cheese during reheating for that just-made quality.
Reheating Methods: For the best texture, I reheat portions on the stovetop over medium-low heat with a splash of water to keep everything moist, stirring occasionally until heated through. The microwave works in a pinch – just cover your bowl and heat in 60-second intervals, stirring between each round. Add a sprinkle of fresh cheese on top during the last 30 seconds of reheating, and it’ll taste like you just made it.
Perfect Partners for Southwest Skillet
Cilantro Lime Rice: The bright citrus notes and fresh herb flavor complement the smoky, spiced beef perfectly while adding a restaurant-quality touch to your weeknight meal. (Try our One-Pot Chicken Fajita Pasta for another Tex-Mex inspired dinner.)
Simple Green Salad: I love serving a crisp romaine salad with lime vinaigrette alongside this hearty skillet – the cool, tangy greens provide a refreshing contrast to the warm, savory main dish.
Warm Flour Tortillas: My grandkids always ask for soft tortillas to scoop up the beef and sweet potatoes, turning dinner into an interactive, hands-on meal that everyone enjoys building their own way.
Mexican Street Corn: The creamy, slightly charred corn with cotija cheese and chili powder echoes the Southwest flavors while adding a different texture to the plate. (Looking for more sides? Check out our Garlic Roasted Sweet Potatoes or Roasted Sweet Potatoes with Cinnamon Honey.)
Black Beans: For extra protein and fiber, I often serve seasoned black beans on the side – they’re budget-friendly and soak up all those delicious skillet juices beautifully.
Cornbread: There’s something about the slight sweetness of homemade cornbread that pairs wonderfully with this spiced skillet, perfect for soaking up every last bit of the tomato mixture. (If you love one-pan meals, try our Ground Beef Stuffed Zucchini Boats.)
FAQs
I recommend using 93/7 ground turkey as a leaner alternative, though you may want to add an extra teaspoon of olive oil since turkey doesn’t render as much fat – the flavor will be slightly milder but still delicious.
Regular diced tomatoes work just fine, though adding a pinch of smoked paprika to regular tomatoes can give you that subtle smokiness you’d get from the fire roasted variety.
Many home cooks find success with adding diced jalapeños with the onions or using Pepper Jack cheese instead of cheddar – you can also increase the chili powder by 1-2 teaspoons for more heat.
Southwest Ground Beef and Sweet Potato Skillet
Ingredients
Equipment
Method
- Heat olive oil in a large 10-12 inch skillet over medium-high heat. Add ground beef and diced onion, using a wooden spoon to crumble the beef into small pieces.
- Add 3 teaspoons of chili powder, 1 teaspoon of cumin, salt, and pepper to the beef. Cook until beef is nearly done, then add grated garlic and cook 1 more minute.
- Transfer cooked beef mixture to a plate and wipe out the skillet with a paper towel.
- Add diced sweet potatoes, fire roasted tomatoes, green chiles, water, remaining 2 teaspoons chili powder, remaining 1 teaspoon cumin, salt, and pepper to the skillet. Stir to combine.
- Cover skillet with lid, reduce heat to medium-low, and simmer for 20 minutes or until sweet potatoes are fork-tender.
- Add the cooked ground beef mixture back into the skillet and stir everything together.
- Sprinkle shredded cheese evenly over the top, cover with lid again, and let sit for 1 minute until cheese melts.
- Remove from heat, top with fresh cilantro if desired, and serve immediately.
