Southwestern Ground Beef and Sweet Potato Skillet
This Southwestern Ground Beef and Sweet Potato Skillet is a hearty and flavorful one-pan meal, perfect for a weeknight dinner. It combines lean ground beef with tender sweet potatoes, black beans, corn, and bell peppers, all seasoned with a blend of Southwestern spices.
Equipment
- Large, oven-safe skillet
- Spoon
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef 90/10 or 93/7
- 1 medium onion chopped
- 2-3 cloves garlic minced
- 2 medium sweet potatoes peeled and diced into 1/2-inch cubes
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional, for heat
- Salt and freshly ground black pepper to taste
- 1/2 cup water or beef broth
- 1 can (15 oz) black beans rinsed and drained
- 1 cup frozen corn
- 1/2 cup diced bell peppers any color
For Garnish
- Fresh cilantro chopped
- avocado slices; a dollop of Greek yogurt or a squeeze of lime
Instructions
Preparation
- Peel and dice sweet potatoes; chop onion and mince garlic. Rinse and drain black beans; prepare corn and bell peppers.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon; drain excess grease.
- Add chopped onion to the skillet and cook for 3-5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Stir in diced sweet potatoes, salt, pepper, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
- Add 1/2 cup water or beef broth, bring to a simmer, then reduce heat, cover, and cook for 10-15 minutes until sweet potatoes are tender. Stir occasionally and add more liquid if needed.
- Stir in rinsed black beans, frozen corn, and diced bell peppers. Cook uncovered for 5-7 minutes, allowing vegetables to become tender-crisp and flavors to meld.
Serving
- Ladle the skillet meal into bowls and garnish with fresh cilantro, avocado slices, and Greek yogurt or lime.
Notes
For a spicier kick, increase the amount of cayenne pepper. If you don't have an oven-safe skillet, you can transfer the mixture to a baking dish after browning the beef and sautéing the onions, then proceed with adding the sweet potatoes and spices. This recipe is also great for meal prep; simply store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.