If there’s one dish that’s become a weeknight lifesaver in my house, it’s this Southwest Beef Sweet Potato skillet. Trust me, it’s the kind of meal that’s as easy to make as it is delicious to eat. As a busy mom, I’m always on the lookout for recipes that are quick, healthy, and packed with flavor—and this one checks all the boxes. The combination of lean ground beef, tender sweet potatoes, and a hint of southwest spice is a crowd-pleaser every time. Plus, it’s all cooked in one pan, which means less cleanup for me. My kids love it, my husband asks for seconds, and I love how it’s loaded with fresh veggies and protein. It’s the perfect balance of hearty and wholesome, and I’m so excited to share it with you!
Table of Contents
Table of Contents
Why You’ll Love This Southwest Beef Sweet Potato Skillet
This skillet meal has earned its spot in my regular dinner rotation for so many reasons—here’s why it’ll become a favorite in your kitchen too:
- Crazy-fast weeknight magic: Ready in under 45 minutes—even faster if you cheat with pre-chopped veggies like I sometimes do!
- Flavor that pops: Smoky fire-roasted tomatoes, spicy jalapeño, and zesty lime juice give every bite serious personality.
- Nutrition you can feel good about: Packed with lean protein, fiber-rich sweet potatoes, and sneaky veggies the kids won’t pick out.
- Heat control: Keep it mild by ditching the jalapeño seeds or go wild with extra chilis—it’s your call.
- One-pan wonder: Fewer dishes mean more time relaxing after dinner (or chasing kids, let’s be real).
Ingredients for Southwest Beef Sweet Potato Skillet
Here’s everything you’ll need to make this flavor-packed skillet—I’ve grouped them so you can easily check your pantry before starting:
- Proteins: 1 lb lean ground beef (96% lean works best—less grease to drain!)
- Veggies: 2 medium sweet potatoes (peeled and cubed), 1 small white onion (diced), 1 red bell pepper (diced), 1 small jalapeño (seeds removed for less heat), 5 cloves garlic (minced)
- Canned goods: 1 can fire-roasted diced tomatoes (14.5 oz), 1 can green chilis (4 oz—optional but adds great flavor)
- Seasonings: 1 packet low-sodium taco seasoning (divided), 1/4 cup beef stock (or water in a pinch), juice of 1 lime
- Finishers: 3/4 cup lite shredded Mexican cheese, 3 tbsp fresh cilantro (chopped)
- Toppings (pick your favorites!): Avocado slices, salsa, Greek yogurt, queso, tortilla chips
Ingredient Substitutions & Notes
No stress if you’re missing something—here’s how to adapt:
- Ground beef: Swap with ground turkey or chicken for a lighter option (just add a splash more oil).
- Sweet potatoes: Butternut squash works beautifully if that’s what you’ve got.
- Cheese: Regular shredded cheese melts better than “lite,” but both work—just watch the sodium if you’re using full-fat.
- Spice level: Omit jalapeño entirely or add a pinch of cayenne if you’re out of fresh peppers.
Equipment You’ll Need
Grab these trusty tools—you probably have most already:
- Large skillet: A 12-inch cast iron or non-stick works best for even cooking.
- Sharp knife & cutting board: For chopping all those colorful veggies.
- Measuring spoons: Precision matters with those bold spices!
- Bonus helper: A veggie chopper makes quick work of dicing—my lazy-day lifesaver.
How to Make Southwest Beef Sweet Potato Skillet
Alright, let’s get cooking! This skillet comes together in simple steps—just follow along and you’ll have a sizzling, flavor-packed meal in no time:
- Prep your veggies first: Dice the onion, red pepper, and jalapeño (remember, seeds out for less heat!). Peel and cube the sweet potatoes—aim for ½-inch pieces so they cook evenly. Mince the garlic (or cheat with a garlic press like I do).
- Sauté the aromatics: Heat ¼ tbsp oil in your skillet over medium heat. Add the onion and garlic, stirring for about 2 minutes until they’re just starting to soften and smell amazing.
- Brown the beef: Add the ground beef and half the taco seasoning. Break it up with a wooden spoon and cook for 6-8 minutes until it’s nicely browned. Drain any excess fat—this keeps the dish from getting greasy.
- Cook the sweet potatoes: Push the beef to a plate and add the remaining oil to the skillet. Toss in the sweet potatoes, canned tomatoes, red pepper, jalapeño, and green chiles (if using). Pour in the beef stock and remaining taco seasoning. Give it a good stir, cover, and let it simmer for about 20 minutes—you’ll know it’s ready when the sweet potatoes are fork-tender.
- Bring it all together: Return the beef to the skillet, squeeze in the lime juice, and stir everything gently. Sprinkle the cheese and cilantro over the top, cover again, and let it melt for 3-5 minutes—just until it’s gooey and irresistible.
- Top and serve: Pile on your favorite toppings (avocado and Greek yogurt are my must-haves!) and dig in. Tortilla chips on the side for scooping? Absolutely.
Pro Tips for Success
Here’s how to nail this skillet every single time:
- Cube smart: Keep sweet potato pieces uniform so they cook at the same rate—no one wants half-mushy, half-crunchy bites!
- Drain the beef: Lean beef helps, but if there’s excess grease after browning, tilt the skillet and spoon it out.
- Spice control: Taste as you go—add extra jalapeño seeds or a dash of cayenne if you’re feeling bold.
Southwest Beef Sweet Potato Skillet Recipe for Busy Moms
A hearty and flavorful Southwest Beef Sweet Potato skillet dish, perfect for a family-friendly meal. Combines lean ground beef, sweet potatoes, and fresh vegetables with a hint of spice.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1/2 tbsp avocado oil, or olive oil
- 1 lb lean ground beef, 96% lean
- 5 cloves garlic, minced
- 2 medium sweet potatoes
- 1 small white onion
- 1 red bell pepper
- 1 small jalapeño
- 1 packet low sodium taco seasoning, divided
- 1 can fire roasted diced tomatoes, 14.5 oz
- 1 can green chilis, 4oz, optional
- 1/4 cup beef stock, sub water if needed
- 1 lime, juiced
- 3/4 cup lite shredded Mexican cheese
- 3 tbsp fresh cilantro, diced
- For topping: sliced tomatoes, avocado, salsa, greek yogurt, queso, tortilla chips, Jalapeno Crema
Instructions
- Prepare vegetables: Dice onion, red pepper, and jalapeño. Peel and cube sweet potatoes.
- Heat skillet to medium heat, add ¼ tbsp avocado oil. Sauté onion and garlic for 2 minutes.
- Add ground beef and half the taco seasoning. Cook for 6-8 minutes until browned. Remove and set aside.
- Add remaining oil, sweet potatoes, canned tomatoes, red pepper, jalapeños, and green chiles to skillet.
- Pour in beef stock and remaining taco seasoning. Stir well, cover, and cook for ~20 minutes until sweet potatoes soften.
- Once potatoes are tender, return beef to skillet. Add lime juice and stir.
- Sprinkle cheese and cilantro. Cover for 3-5 minutes to melt cheese.
- Top with avocado, salsa, tomatoes, and greek yogurt. Serve with rice or tortilla chips.
Notes
- Use a vegetable chopper for even dicing.
- Adjust jalapeño for desired spice level.
- Substitute beef stock with water if needed.
- Serve with additional toppings for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Southwest
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 60mg
Serving Suggestions for Southwest Beef Sweet Potato Skillet
This skillet is crazy versatile—here’s how we love to serve it:
- With carbs: Spoon it over cilantro-lime rice or scoop it up with crunchy tortilla chips (my kids’ favorite way!).
- For freshness: Pair with a simple green salad dressed with lime vinaigrette to balance the richness.
- Toppings galore: Let everyone customize their bowl! We go wild with avocado slices, cool Greek yogurt, chunky salsa, and extra cilantro.
- Breakfast twist: Leftovers? Fry an egg and pile it on top—trust me, it’s magic.
If your family enjoys cozy casserole-style meals, you’ll also love the gooey, comforting layers in this Crock-Pot Million Dollar Spaghetti recipe—it’s freezer-friendly and a hit with picky eaters.
Storage & Reheating Instructions
This Southwest Beef Sweet Potato skillet keeps beautifully for quick leftovers—here’s how to store it right:
- Fridge: Let it cool slightly, then transfer to an airtight container. It’ll stay fresh for 3-4 days (though mine never lasts that long!).
- Reheating: Warm it in a skillet over medium-low heat with a splash of beef broth to keep it moist. The microwave works too—just cover and stir halfway through.
- Freezing tip: I don’t recommend freezing—the sweet potatoes get grainy when thawed. But if you must, expect texture changes.
Southwest Beef Sweet Potato Skillet FAQs
Got questions? I’ve got answers—here are the most common things people ask me about this recipe:
- Can I use ground turkey instead of beef? Absolutely! I do this all the time when I want a lighter option. Just add a tiny bit more oil since turkey is leaner, and maybe bump up the spices a touch—turkey loves bold flavors.
- How can I kick up the heat? Three ways: 1) Leave those jalapeño seeds in, 2) Add a pinch of cayenne with the taco seasoning, or 3) Top it with my favorite spicy jalapeño crema (just mix sour cream with minced jalapeños and lime juice).
- Can I prep ingredients ahead? You bet—I often chop veggies the night before. Store sweet potatoes in water to prevent browning. Just drain and pat dry before cooking. The beef can be browned ahead too—cool it fast and refrigerate.
- Why are my sweet potatoes taking forever to cook? If they’re not softening, your cubes might be too big. Next time, aim for ½-inch pieces. If you’re in a rush, microwave the cubed potatoes for 2 minutes before adding to the skillet.
- What if I don’t have beef stock? No worries—water works fine, though you’ll miss some richness. Chicken or veggie broth make great substitutes too. I’ve even used a splash of beer in a pinch (just saying!).
For another delicious take on weeknight ground beef dinners, check out this flavorful Korean Ground Beef Bowl—a quick skillet meal that’s both sweet and savory.
Nutritional Information
Here’s the scoop on what’s in each serving of this Southwest Beef Sweet Potato skillet—but remember, these are estimates and can vary based on your specific ingredients and toppings:
- Calories: 320
- Protein: 24g (that lean beef packs a punch!)
- Carbohydrates: 28g (hello, fiber-rich sweet potatoes)
- Fat: 12g (mostly the good kind from avocado oil and cheese)
- Fiber: 5g (keeps you full longer)
- Sugar: 8g (natural sweetness from the veggies)
Pro tip: If you’re watching sodium, use homemade taco seasoning and low-sodium cheese—the flavor still shines through!
Share Your Experience
I’d love to hear how your Southwest Beef Sweet Potato skillet turned out! Snap a pic of your creation and tag me—nothing makes me happier than seeing your kitchen wins (or even the funny “oops” moments we all have). Follow us on Facebook for more quick and easy recipes!
