Southwest Ground Beef and Sweet Potato Skillet arrives at the table with confident, smoky aromatics and a lively texture contrast. This skillet balances caramelized sweet potatoes with richly seasoned ground beef, warm spices, and a bright finish. For a companion riff on classic skillet cooking techniques, see our cheesy beef and potato bake for ideas on layering and cheese finishes.
Why Make This Recipe
- Effortless Yet Elegant: One-pan cooking that looks composed without fuss.
- Minimal Ingredients: Pantry-friendly spices and a short shopping list.
- Impressive Flavor: Smoked heat, citrus brightness, and caramelized sweetness in every bite.
This version elevates the ordinary by building layers: proper browning on the beef, gentle roasting of sweet potato cubes, and a finishing acid (lime) and herb lift. Small technique changes — careful searing, deglazing, and a cheese finish — turn rustic comfort into a refined weeknight entrée.
Ingredients
Base
- 1 lb (450 g) lean ground beef — room temperature for even browning.
- 2 medium sweet potatoes (about 1 lb / 450 g), peeled and cut into 1/2-inch cubes.
- 1 medium yellow onion, thinly sliced.
- 1 red bell pepper, diced.
- 2 cloves garlic, minced.
Sauce & Seasoning
- 1 tablespoon tomato paste.
- 1/2 cup low-sodium beef broth (or water).
- 1 teaspoon ground cumin.
- 1 teaspoon smoked paprika.
- 1 teaspoon chili powder.
- 1/2 teaspoon chipotle powder (adjust for heat).
- Kosher salt and freshly ground black pepper, to taste.
Topping & Finish
- 1 cup shredded cheddar or Monterey Jack, loosely packed and at room temperature.
- 2 tablespoons chopped fresh cilantro, finely chopped.
- 1 lime, cut into wedges.
- 1 ripe avocado, sliced (optional).
- Sour cream or Greek yogurt, for serving (optional).
How to Make Southwest Ground Beef and Sweet Potato Skillet:
- Prepare ingredients and preheat: heat a large, heavy skillet over medium-high heat until shimmering. Pat the ground beef dry and season with salt and pepper.
- Mini-tip: Room-temperature beef browns more evenly; avoid overcrowding the pan.
- Brown the beef: add a splash of oil to the pan, then add the beef. Press gently and let it develop a deep mahogany crust, about 4–5 minutes, breaking it into large pieces once browned. Transfer the beef to a bowl, leaving rendered fat in the skillet.
- Sensory cue: look for rich, browned bits and a nutty aroma.
- Soften the vegetables: reduce heat to medium, add the onion and bell pepper to the skillet. Cook until translucent and edges caramelize, 5–7 minutes. Stir in garlic and tomato paste; cook 30 seconds until fragrant and glossy.
- Mini-tip: Sweating the veg releases sugars that deepen flavor.
- Roast the sweet potatoes: push vegetables to one side, add another teaspoon oil if needed, and add sweet potato cubes. Season with a pinch of salt and cook, turning occasionally, until outsides are golden and interiors yield to a fork, about 10–12 minutes.
- Sensory cue: cubes should have crisp edges and a tender, creamy center.
- Recombine and season: return the browned beef to the skillet. Sprinkle in cumin, smoked paprika, chili powder, and chipotle powder. Stir to coat; add beef broth and scrape the pan to deglaze and capture browned fond. Simmer until sauce thickens and coats the ingredients, 3–4 minutes.
- Mini-tip: Deglaze the pan to capture all the flavor and create a glossy finish.
- Finish with cheese and herbs: reduce heat to low, sprinkle cheese evenly over the skillet, cover briefly until cheese melts. Remove from heat and fold in most of the cilantro and a squeeze of lime.
- Sensory cue: glossy, slightly tangy sauce; molten cheese ribbons; bright herb perfume.
- Plate and garnish: transfer to warmed plates or serve family-style from the skillet. Top with avocado slices, extra cilantro, and lime wedges.
- Mini-tip: allow the skillet to rest 2 minutes before serving so juices settle.
How to Serve Southwest Ground Beef and Sweet Potato Skillet:
Serve the skillet in a shallow cast-iron pan for a rustic, refined look. Spoon neat portions onto warm plates, place avocado slices fanned on one side, and finish with a dot of sour cream for creaminess and visual contrast. For a composed starter or side, pair small portions with a crisp frisée salad and a toasted jalapeño vinaigrette. For further skillet inspiration and vegetable pairings, see our notes on ground beef and Brussels sprouts preparations.
How to Store Southwest Ground Beef and Sweet Potato Skillet:
Cool the skillet to room temperature within one hour, then transfer to airtight containers. Store in the refrigerator for up to 3 days. To preserve texture, reheat gently on the stovetop over low heat with a tablespoon of water or broth, covered, stirring once — this refreshes the sauce without drying the sweet potatoes. For longer storage, freeze in a single-layer tray until solid, then transfer to a freezer-safe bag for up to 2 months; thaw overnight in the fridge before reheating.
Tips to Make Southwest Ground Beef and Sweet Potato Skillet:
- Brown in batches if necessary to avoid steaming the meat; concentrated browning builds flavor.
- Cut sweet potatoes to uniform size so they cook evenly; parboil 3 minutes if short on time.
- Adjust chipotle and chili powder to balance smokiness and heat; taste and correct salt at the end.
- Use a heavy skillet (cast iron) to achieve even searing and a fond for deglazing.
Variation (if any):
- Upgrade proteins: swap ground beef for ground bison or turkey for a leaner profile, adjusting cooking time.
- Cheese & finish: use pepper jack for extra heat or cotija for a salty, crumbly contrast.
- Presentation: serve over cilantro-lime rice, warm corn tortillas for tacos, or in roasted poblano halves for an elegant handheld.
FAQs:
Can I make this gluten-free?
Yes. All ingredients shown are naturally gluten-free; verify that your chili powder and tomato paste are certified gluten-free if needed.
How can I make this milder for kids?
Reduce or omit chipotle powder and use mild paprika instead. Serve lime wedges and hot sauce on the side to allow adults to add heat.
Can I prep this ahead?
You can dice vegetables and measure spices a day ahead. Cooked skillet stores well; reheat gently to preserve sweet potato texture.
Conclusion
This Southwest Ground Beef and Sweet Potato Skillet marries rustic warmth with refined technique—beautiful caramelization, a balanced smoky spice profile, and a bright citrus finish make it a versatile showstopper for weeknights or casual entertaining. If you enjoy reference dishes, this adaptation complements broader skillet cooking approaches such as the resourceful Southwest Ground Beef and Sweet Potato Skillet – Recipe Runner. Share your plating photos or adjustments in the comments — how would you make this dish your own?
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Southwest Ground Beef and Sweet Potato Skillet
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A one-pan dish that combines caramelized sweet potatoes and richly seasoned ground beef, accented with warm spices and a bright finish.
Ingredients
- 1 lb (450 g) lean ground beef
- 2 medium sweet potatoes (about 1 lb / 450 g), peeled and cut into 1/2-inch cubes
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 cup low-sodium beef broth (or water)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon chipotle powder
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar or Monterey Jack, loosely packed
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
- 1 ripe avocado, sliced (optional)
- Sour cream or Greek yogurt, for serving (optional)
Instructions
- Preheat a large, heavy skillet over medium-high heat. Pat the ground beef dry and season with salt and pepper.
- Add a splash of oil to the pan, then add the beef. Let it brown for 4–5 minutes without moving, then break it into large pieces and transfer to a bowl.
- Add onion and bell pepper to skillet and cook until translucent and edges caramelize, about 5–7 minutes. Stir in garlic and tomato paste and cook for 30 seconds.
- Push vegetables to one side, add another teaspoon oil if needed, and add sweet potato cubes. Season with salt and cook until golden and tender, about 10–12 minutes.
- Return the browned beef to the skillet and add cumin, smoked paprika, chili powder, and chipotle powder. Stir to coat and add beef broth to deglaze the pan. Simmer for 3–4 minutes until sauce thickens.
- Reduce heat to low and sprinkle cheese over the skillet. Cover briefly until cheese melts. Fold in cilantro and a squeeze of lime.
- Transfer to plates and garnish with avocado, extra cilantro, and lime wedges.
Notes
To store, cool the skillet and transfer to airtight containers. Store in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg