Southwest Ground Beef and Sweet Potato Skillet: A Weeknight Savior

There was definitely a learning curve, though. My first attempt was… well, let’s just say the sweet potatoes were still crunchy. I quickly learned the importance of dicing them small and giving them a head start in the pan. And the seasoning? I went a little overboard with the chili powder the second time, and everyone was reaching for their water glasses! But after a few tweaks and adjustments, I finally perfected my version of the southwest ground beef and sweet potato skillet.

Now, it’s a staple in our house. It’s quick, it’s easy, it’s packed with nutrients, and even the picky eater approves. Plus, it’s a fantastic way to use up leftover sweet potatoes. Honestly, on busy weeknights, it’s a lifesaver. I can throw it together in about 30 minutes, and it’s a complete meal in one pan. If you’re looking for a healthy southwest skillet or just a simple and satisfying meal, I promise this recipe will be your new best friend.

Trust me, once you try this southwest ground beef and sweet potato skillet, it’ll become a regular in your rotation too! Let’s get started.

Ingredients for Southwest Bliss

Here’s what you’ll need to whip up this flavorful southwest ground beef and sweet potato skillet:

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• 1 tablespoon olive oil: This is for sautéing the veggies and browning the ground beef. I always use extra virgin olive oil for my southwest ground beef and sweet potato skillet because I like the flavor.
• 1 pound ground beef: I prefer lean ground beef (90/10) to keep it a bit healthier, but you can use whatever you have on hand.
• 1 medium onion, chopped: Adds a nice savory base to the dish.
• 2 cloves garlic, minced: Because everything is better with garlic, right?
• 2 medium sweet potatoes, peeled and diced: Make sure to dice them into small, even pieces so they cook evenly.
• 1 red bell pepper, chopped: Adds a touch of sweetness and a pop of color.
• 1 (15-ounce) can black beans, rinsed and drained: Adds protein and fiber.
• 1 (15-ounce) can corn, drained: Adds a touch of sweetness and texture.
• 1 (10-ounce) can diced tomatoes and green chilies (like Rotel): This gives it that signature southwest flavor. If you’re sensitive to spice, you can use mild Rotel or regular diced tomatoes.
• 1 packet (about 1 ounce) southwest seasoning: You can find this in the spice aisle of most grocery stores. Or, if you’re feeling ambitious, you can make your own blend. Consider experimenting with different combinations of chili powder, cumin, paprika, garlic powder, onion powder, and oregano to create a unique and personalized flavor profile.
• 1/2 teaspoon cumin: Adds a warm, earthy flavor. Cumin is a staple in Southwest cuisine, providing a distinct and recognizable taste.
• Salt and pepper to taste: Don’t forget to season! Seasoning enhances the natural flavors of the ingredients and balances the overall taste of the dish.
• Optional toppings: Shredded cheese, avocado, sour cream, cilantro, lime wedges. These toppings add layers of flavor and texture, allowing you to customize your skillet to your liking.

When making southwest ground beef and sweet potato skillet, you can usually find pre-diced sweet potatoes in the produce section, which is a lifesaver on busy days. But they’re usually more expensive, so I usually just dice them myself.

Here’s a southwest ground beef and sweet potato skillet trick I learned from my mom: to prevent your sweet potatoes from browning after you chop them, toss them in a little lemon juice or vinegar. It works like a charm!

To save money on southwest ground beef and sweet potato skillet ingredients, I often buy ground beef in bulk when it’s on sale and freeze it in smaller portions. And don’t be afraid to use frozen corn or black beans – they’re just as nutritious as fresh.

Leftover southwest ground beef and sweet potato skillet ingredients, especially diced veggies, can be stored in airtight containers in the refrigerator for up to 3 days.

How to Make: Step-by-Step

Alright, let’s get cooking! Here’s how to make this southwest ground beef and sweet potato skillet, step-by-step:

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1. Heat the oil: In a large skillet (I love using my cast iron skillet for this), heat the olive oil over medium-high heat. You want the oil to be nice and shimmering before you add the beef.
2. Brown the beef: Add the ground beef to the skillet and cook, breaking it up with a spoon, until it’s browned. Drain off any excess grease. I learned the hard way with southwest ground beef and sweet potato skillet that leaving the grease in makes the dish way too heavy. Consider using a leaner ground beef option, such as 93% lean, to minimize the amount of grease produced during cooking.
3. Sauté the onion and garlic: Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Your southwest ground beef and sweet potato skillet should smell amazing right about now!
4. Add the sweet potatoes and bell pepper: Add the diced sweet potatoes and chopped bell pepper to the skillet. Cook, stirring occasionally, until the sweet potatoes are slightly softened, about 8-10 minutes. This is where you want to be patient. Don’t worry if your southwest ground beef and sweet potato skillet seems a little dry at this point; the moisture from the other ingredients will help them cook. To prevent sticking, you can add a tablespoon or two of water or broth to the skillet while the sweet potatoes and bell peppers are cooking.
5. Add the remaining ingredients: Stir in the black beans, corn, diced tomatoes and green chilies, southwest seasoning, cumin, salt, and pepper. Bring the mixture to a simmer.
6. Simmer until cooked through: Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the sweet potatoes are tender and the flavors have melded together. In my kitchen, the southwest ground beef and sweet potato skillet usually takes about 12 minutes at this stage. Give it a taste and adjust the seasoning if needed. For a richer flavor, consider adding a small amount of chicken or vegetable broth during the simmering process.
7. Serve and enjoy: Remove the skillet from the heat and let it sit for a few minutes before serving. This allows the flavors to meld even more.

While the southwest ground beef and sweet potato skillet is cooking, I usually chop up some toppings like avocado, cilantro, and green onions. I also might make a quick side salad to go with it.

Your southwest ground beef and sweet potato skillet should smell like a mix of savory ground beef, smoky spices, and slightly sweet sweet potatoes. It’s an irresistible aroma!

A family-tested southwest ground beef and sweet potato skillet time-saver is to prep all your veggies ahead of time. Dice the sweet potatoes, chop the onion and bell pepper, and mince the garlic. Store them in separate containers in the fridge, and you’ll save yourself a ton of time when you’re ready to cook.

Serving Suggestions

Okay, so you’ve got this delicious southwest ground beef and sweet potato skillet ready to go. Now what? Well, there are tons of ways to serve it!

The kids love our southwest ground beef and sweet potato skillet when I serve it over rice with a dollop of sour cream and a sprinkle of shredded cheese. They also like it in tortillas as a quick and easy taco filling. And I’ve even been known to throw it on top of a baked potato for a loaded baked potato bar night.

My go-to side dishes that pair with southwest ground beef and sweet potato skillet are a simple green salad or some cornbread. The salad adds a fresh, crisp element, and the cornbread is perfect for soaking up all those delicious juices in the skillet.

This southwest ground beef and sweet potato skillet is perfect for busy weeknights, potlucks, or even a casual get-together with friends. It’s a crowd-pleaser that’s always a hit.

For southwest ground beef and sweet potato skillet presentation, I like to sprinkle it with fresh cilantro and a squeeze of lime juice. It adds a pop of color and freshness. You can also top it with a fried egg for a more substantial meal.

If you have extra southwest ground beef and sweet potato skillet, it’s fantastic for meal prepping. I portion it out into containers and take it for lunch during the week. It also freezes really well, so you can make a big batch and have it on hand for those nights when you just don’t feel like cooking.

For a seasonal southwest ground beef and sweet potato skillet variation, try adding some roasted butternut squash in the fall or some grilled corn in the summer.

My friends always ask for this southwest ground beef and sweet potato skillet recipe! I think it’s because it’s so flavorful, easy to make, and adaptable to different tastes. Plus, it’s a great way to sneak in some extra veggies.

FAQs: Your Skillet Questions Answered

Alright, let’s tackle some common questions about this southwest ground beef and sweet potato skillet:

• Can I use ground turkey instead of ground beef?Absolutely! Ground turkey works great in this recipe. Just make sure to use a lean ground turkey to avoid excess grease. You know what I do when my southwest ground beef and sweet potato skillet calls for ground turkey? I add a little bit of olive oil to the pan before browning the turkey, as it tends to be drier than ground beef.
• Can I make this vegetarian?Yes, you can! Just omit the ground beef and add an extra can of black beans or some crumbled vegetarian sausage. My family loves it with the vegetarian sausage!
• How do I make this spicier?If you want to kick up the heat, add a pinch of cayenne pepper or some chopped jalapeños to the skillet. Or, you can use a hotter variety of diced tomatoes and green chilies. I once accidentally used the “extra hot” version and let’s just say it was very spicy!
• Can I use different veggies?Of course! Feel free to add any veggies you like. Some good options include zucchini, yellow squash, or even some chopped spinach. I actually had a reader tell me they added mushrooms to their southwest ground beef and sweet potato skillet, and they loved it!
• My sweet potatoes are taking forever to cook. What am I doing wrong?Make sure you’re dicing the sweet potatoes into small, even pieces. If they’re too big, they’ll take much longer to cook. Also, make sure the skillet is covered while it’s simmering. This helps to trap the heat and cook the sweet potatoes more quickly. I learned this the hard way – crunchy sweet potatoes are no fun!
• Can I make this in a slow cooker?Yes, you can! Brown the ground beef on the stovetop first, then transfer it to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. You might need to add a little bit of broth or water to prevent it from drying out.
• What’s the best way to store leftovers?Store any leftover southwest ground beef and sweet potato skillet in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.

Final Thoughts and Pro Tips

This southwest ground beef and sweet potato skillet recipe is more than just a meal to me. It represents those nights when I needed something quick, healthy, and delicious to feed my family. It’s a reminder that even the simplest ingredients can come together to create something truly special.

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My Southwest Ground Beef and Sweet Potato Skillet Pro Tips:

• Don’t overcrowd the skillet: Brown the ground beef in batches if necessary to ensure it browns properly.
• Dice the sweet potatoes small: This will help them cook evenly and quickly.
• Don’t be afraid to experiment with different toppings: Avocado, sour cream, cilantro, and lime wedges all add a delicious finishing touch.

Here are a few southwest ground beef and sweet potato skillet variations that my family loves:

• Spicy version: Add a pinch of cayenne pepper or some chopped jalapeños.
• Cheesy version: Stir in some shredded cheddar cheese or pepper jack cheese at the end.
• Creamy version: Add a dollop of sour cream or Greek yogurt before serving.

My oldest loves the spicy version, while my youngest prefers the cheesy one. And my husband? He likes them all!

I truly hope you give this southwest ground beef and sweet potato skillet recipe a try. It’s a simple, delicious, and versatile meal that’s perfect for any night of the week. Make it your own, experiment with different flavors, and most importantly, have fun in the kitchen! I really think that even if you are not a professional cook, you are going to nail the southwest ground beef and sweet potato skillet.

Happy cooking, and enjoy every bite of your southwest ground beef and sweet potato skillet!

Southwest Ground Beef and Sweet Potato Skillet: A Weeknight Savior

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This Quick Southwest Ground Beef Skillet is a delicious and easy one-pan meal perfect for busy weeknights. It’s packed with flavor and comes together in just 30 minutes!

• Author: Zoubida
• Prep Time: 5
• Cook Time: 25
• Total Time: 30
• Yield: 6 servings
• Category: Main Course
• Method: Skillet
• Cuisine: Southwest

Ingredients

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• 1 pound ground beef
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chiles, undrained
• 1 packet taco seasoning
• 1/2 cup shredded cheddar cheese

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Instructions

1. In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease.
2. Add onion and bell pepper to the skillet and cook until softened, about 5 minutes.
3. Stir in black beans, corn, diced tomatoes and green chiles, and taco seasoning.
4. Bring to a simmer and cook for 10 minutes, or until heated through.
5. Top with cheddar cheese.
6. Cover the skillet and let the cheese melt, about 1 minute.
7. Serve immediately.

Notes

For extra flavor, add a dollop of sour cream or guacamole before serving.