Southwest Ground Beef & Sweet Potato Skillet: Easy Weeknight (Print Version)

Southwest Ground Beef & Sweet Potato Skillet is my go-to for cozy nights! This easy, flavorful recipe brings comfort and a touch of the Southwest to your table.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Southwestern
Dietary: Gluten-Free (if using GF broth)

# Ingredients:

→ Main Ingredients

01 - 1 lb (450g) lean ground beef
02 - 2 medium sweet potatoes, about 1.5 lbs, peeled (optional) and diced into 1/2-inch cubes
03 - 1 large yellow onion, diced
04 - 1 red or orange bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 (14.5 oz) can diced tomatoes, undrained

→ Seasonings & Spices

07 - 2 tbsp chili powder
08 - 1 tbsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp dried oregano
11 - 1 tsp salt (or to taste)
12 - 1/2 tsp black pepper (or to taste)

→ Flavor Boosters

13 - 1 cup beef broth
14 - 1 tbsp tomato paste

→ Finishing Touches

15 - 1/4 cup fresh cilantro, chopped (for garnish, optional)
16 - 1/2 cup shredded cheddar or Mexican blend cheese (for topping, optional)

# Instructions:

01 - First things first, let's get those veggies ready. Dice your sweet potatoes into about 1/2-inch cubes. This size is key because they cook evenly and get tender without turning to mush. Chop your onion and bell pepper into similar-sized pieces, and mince that garlic. I always do this step first, honestly, it makes the rest of the cooking feel so much smoother. There’s nothing worse than scrambling for a cutting board while your beef is sizzling, trust me, I've had many close calls!
02 - Heat a large skillet (my absolute favorite cast iron pan works wonders here!) over medium-high heat. Add your ground beef and break it up with a spoon. Cook it until it's beautifully browned all over, about 5-7 minutes. This is where you get all that amazing flavor developing. Once it's cooked through, drain any excess fat. I once forgot to drain it, and the whole dish was just a greasy mess. Learn from my mistakes, folks – don't skip the draining!
03 - Now, add the diced onion and bell pepper to the skillet with the beef. Cook, stirring occasionally, until they start to soften, about 5-7 minutes. You'll smell that sweet aroma filling your kitchen – that's when you know you're on the right track! Then, stir in the minced garlic and tomato paste, cooking for another minute until fragrant. This step really builds the foundational flavors for your Southwest Ground Beef & Sweet Potato Skillet. The garlic smell is just divine!
04 - Add your diced sweet potatoes to the skillet, along with the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir everything together really well, making sure those spices coat every single sweet potato cube and piece of beef. It should smell incredibly aromatic now, earthy and warm. This is where the magic starts to happen, transforming simple ingredients into something truly special. Don't be afraid to get in there with your spoon and mix it thoroughly!
05 - Pour in the beef broth and stir everything one last time. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover the skillet, and let it cook for about 15-20 minutes. You want those sweet potatoes to get fork-tender. I always peek around the 15-minute mark just to check – sometimes my stove runs a little hot. This simmering time is crucial for the flavors to meld and for the sweet potatoes to soften perfectly.
06 - Once the sweet potatoes are tender, remove the lid and let it simmer for another 5-10 minutes, or until some of the liquid has reduced and the sauce has thickened slightly. Give it a taste and adjust the seasonings if needed – maybe a little more salt or a pinch more chili powder. This Southwest Ground Beef & Sweet Potato Skillet should look rich and inviting, ready to be devoured. That final reduction really concentrates the flavors, making every bite extra delicious!

# Notes:

01 - Don't overcrowd the pan when browning the beef; it steams instead of browns, and you lose that amazing crust. I learned this the hard way, trust me!
02 - This skillet reheats like a dream, honestly, almost better the next day. Just store it in an airtight container for up to 3 days.
03 - If you don't have sweet potatoes, regular potatoes work too, but they won't give you that same sweet-savory punch. I tried it once, and it was good, but different.
04 - A dollop of cool sour cream or a sprinkle of fresh cilantro really brightens up the rich flavors of this Southwest Ground Beef & Sweet Potato Skillet.

# Tools You'll Need:

01 - Large skillet (cast iron recommended)
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 30g

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