There’s something so comforting about a one-pan meal that’s hearty, flavorful, and packed with just the right amount of spice. This Southwest Ground Beef and Sweet Potato Skillet is exactly that—a cozy, weeknight-friendly dish that brings warmth to the table with minimal fuss. I first stumbled upon this combination during a busy season when time was scarce, but my craving for something nourishing and satisfying was strong. The sweet potatoes add a touch of natural sweetness that balances the bold spices, while the ground beef keeps it hearty and filling. It’s become a staple in our home, especially on those evenings when I want something wholesome without spending hours in the kitchen.

Ingredients You’ll Need

Gathering the right ingredients is key to building those deep, rich flavors. Here’s what you’ll need:

• 1 lb ground beef – I prefer 85% lean for the perfect balance of flavor and tenderness.
• 2 medium sweet potatoes, diced – Their natural sweetness pairs beautifully with the spices.
• 1 bell pepper, diced – Any color works, but I love the pop of red or orange.
• 1 small onion, finely chopped – Yellow or white onions add a nice depth.
• 2 cloves garlic, minced – Because what’s a skillet meal without garlic?
• 1 tbsp olive oil – For sautéing everything to golden perfection.
• 1 tsp cumin – The warm, earthy backbone of Southwest flavors.
• 1 tsp chili powder – Adjust to your preferred level of heat.
• ½ tsp smoked paprika – A hint of smokiness takes this dish to the next level.
• Salt and pepper – To taste, of course.
• ½ cup beef broth – Helps deglaze the pan and keeps everything juicy.
• Fresh cilantro, for garnish – A bright finish that ties it all together.

Step-by-Step Instructions

Now, let’s bring this skillet to life with simple, foolproof steps:

1. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the onions and bell pepper, cooking until softened—about 5 minutes. Stir in the garlic and let it become fragrant, about 30 seconds.
2. Brown the beef: Push the veggies to one side of the skillet and add the ground beef. Break it apart with a wooden spoon and cook until no longer pink, about 5–6 minutes. Drain any excess fat if needed.
3. Spice it up: Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together so the beef and veggies are well coated in those warm spices.
4. Add the sweet potatoes: Toss in the diced sweet potatoes and pour in the beef broth. Give it a good stir, then cover the skillet and let it simmer for about 15 minutes, or until the sweet potatoes are fork-tender.
5. Finish and serve: Once the sweet potatoes are perfectly tender, remove the lid and let any excess liquid cook off for a couple of minutes. Garnish with fresh cilantro and serve hot!

Pro Tip: If your sweet potatoes are taking longer to soften, just add a splash more broth and continue simmering until they’re just right. Patience is key—those little cubes will soften up beautifully!

This Southwest Ground Beef and Sweet Potato Skillet is one of those meals that just feels like a warm hug—packed with bold flavors, hearty ingredients, and minimal cleanup. Whether you’re cooking for a busy weeknight or meal prepping for the week, this dish delivers comfort and nutrition in every bite. Here are some pro tips, variations, and serving ideas to make it your own!

Pro Tips & Variations

• Spice it up: Love heat? Add a diced jalapeño or a pinch of cayenne pepper to the mix.
• Vegetarian twist: Swap the ground beef for black beans or lentils for a plant-based version.
• Cheesy goodness: Sprinkle shredded cheddar or Monterey Jack on top during the last few minutes of cooking for a melty finish.
• Extra veggies: Toss in bell peppers, zucchini, or spinach for added color and nutrients.

What to Serve It With

This skillet is a complete meal on its own, but if you’d like to round it out, try pairing it with:

• Warm cornbread or flour tortillas
• A crisp green salad with avocado and lime dressing
• A dollop of sour cream or Greek yogurt
• Fresh cilantro and a squeeze of lime for brightness

Storage & Reheating Tips

This dish keeps beautifully, making it perfect for leftovers or meal prep!

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a skillet over medium heat with a splash of broth or water to prevent drying out, or microwave in 30-second intervals until heated through.

Frequently Asked Questions

Can I use ground turkey instead of beef?

Absolutely! Ground turkey or chicken works just as well and keeps the dish lean while still packing in flavor.

Do I have to peel the sweet potatoes?

Not at all! The skins add extra fiber and texture. Just give them a good scrub before dicing.

Can I make this in a slow cooker?

Yes! Brown the beef first, then add all ingredients to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

Is this dish gluten-free?

As written, yes! Just double-check any store-bought seasoning blends to ensure they’re gluten-free.

There’s something so satisfying about a meal that’s both nourishing and bursting with flavor—and this Southwest Ground Beef and Sweet Potato Skillet checks all the boxes. Whether you’re feeding a crowd or just craving a cozy dinner, this dish is sure to become a staple in your kitchen. Whip it up, savor every bite, and enjoy the simplicity of a one-pan wonder that tastes as good as it makes you feel. Happy cooking!