Name: Southwest Ground Beef and Sweet Potato Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Southwest
Ingredients: 1 pound (about 450g) ground beef; 2 medium sweet potatoes (about 3 cups), peeled and diced small; 1 red bell pepper, chopped; 1 small red onion, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon chili powder; ¾ teaspoon kosher salt; ½ teaspoon black pepper; 1 (15 oz) can black beans, drained and rinsed; 1 cup frozen corn; ½ cup shredded cheddar or Monterey Jack cheese; 2 tablespoons chopped fresh cilantro; 1 tablespoon olive oil; Optional: sliced jalapeño, hot sauce, avocado, lime wedges for serving

Let Me Tell You About This Skillet (But First, a Tangent)

Okay, so real talk: this Southwest Ground Beef and Sweet Potato Skillet recipe kind of came about on a wet Tuesday night when my brain felt like leftover queso. My neighbor once dropped by just as I was halfway through making it, and the aroma, honest to goodness, dragged her in from the hallway. Now, my brother claims I make it “too often,” yet he licks the pan clean every single time (still waiting for that thank-you note, by the way). And, look, if you’ve ever scrambled for a tasty fix with what you’ve actually got in the fridge—not what you wish you had—you’ll get why this one’s always on repeat for me.

Also, since we’re friends now, can I confess something? I burned the sweet potatoes once because I got distracted by a rerun of Bake Off. Happens to the best of us. Anyway, let’s dig in (to the skillet, not to TV drama…though, never mind).

Why You’ll Love This (Or At Least, Why I Do)

I make this when it’s already 6:30 and the laundry’s still sitting in the machine because, well, dinner needs to happen but nobody’s feeling patient. My family goes nuts for this because it’s hearty and colorful, and as far as my picky kid is concerned, cheese makes anything acceptable (except broccoli, go figure). Plus, if I’m honest, this is one of those “one pan, less mess” meals—bless that. Oh, and if you’ve ever overcooked beef (guilty as charged), the sweet potatoes are super forgiving, soaking up all the flavor without going sad and mushy. Or, well, not too mushy as long as you don’t totally forget about them—ask me how I know.

What You’ll Need (Yes, You Can Improvise)

1 pound (about 450g) ground beef (Honestly, sometimes I use ground turkey when it’s on sale, and nobody notices. My neighbor swears by bison, but eh, a bit fancy for Tuesday.)
2 medium sweet potatoes (about 3 cups), peeled and diced small (You can actually leave the skins on, for extra fiber and zero fuss. Sometimes I’m too lazy to peel.)
1 red bell pepper, chopped (Green bell is fine if that’s what’s lurking in your crisper. Sometimes I just use frozen mixed peppers.)
1 small red onion, diced (Yellow onion works in a pinch. Actually, even shallots have made an appearance in my skillet once—they’re not picky.)
2 cloves garlic, minced (Confession: I use the jarred stuff when I’m tired, and it gets the job done.)
1 teaspoon ground cumin
1 teaspoon smoked paprika (Regular paprika will do, but smoked is where the magic’s at for me.)
½ teaspoon chili powder (Add more if you like a kick. I usually go easy because, kid.)
¾ teaspoon kosher salt (A regular pinch if you don’t measure—no judgment.)
½ teaspoon black pepper
1 (15 oz) can black beans, drained and rinsed (Pinto beans will work if that’s what you grabbed by mistake.)
1 cup frozen corn (Canned or fresh, doesn’t matter—my grandma always used whatever she had.)
½ cup shredded cheddar or Monterey Jack cheese (I’ve even used feta on a whim. It’s…different.)
2 tablespoons chopped fresh cilantro (Skip if it tastes like soap to you. I won’t judge.)
1 tablespoon olive oil (or whatever oil you like—not the time to be precious)
Optional: sliced jalapeño, hot sauce, avocado, lime wedges for serving

How I Actually Make It (And Sometimes Screw Up)

Grab your largest nonstick skillet or cast iron—mine’s a bit chipped but still my favorite. Heat olive oil over medium heat. Toss in the sweet potatoes. Go ahead and let them sizzle, stirring every now and then so they don’t go and burn; 6 to 8 minutes is what I aim for. They should look golden, not like little bricks. If they stick, just add a splash of water and shake the pan a bit.
Push the sweet potatoes to the sides to make a space in the middle, then toss in the ground beef and cook, breaking it up with a spoon. (This is where I usually sneak a forkful just to “check doneness.”) When the beef is almost browned, add the onion, bell pepper, and garlic. It’ll smell amazing, I promise. Don’t worry if it looks sort of like a colorful mess—that’s how it’s meant to be.
Sprinkle in the cumin, smoked paprika, chili powder, salt, and pepper. Stir it all around so everything gets coated. Cook another 4-5 minutes, until veggies soften and you’re fighting the urge to eat straight from the pan.
Time for the beans and corn. Just dump them in (I honestly never defrost the corn first—saves time). Stir to combine, and let it all warm up for 3 minutes. If it’s looking dry, add a splash of water or broth.
Killer step: Sprinkle cheese all over, slap a lid on (or cover with foil, or a big dinner plate if you’re a rebel), and let the cheese melt, another 1-2 minutes.
Finish with cilantro, plus those extras—jalapeño, avocado, squeeze of lime—whatever you’ve got or want. Serve it right from the skillet, preferably with people circling like hungry wolves.

A Few Notes from Experience

If you chop your sweet potatoes nice and small, they’ll cook faster (I once left them too big; ate chewy cubes for dinner. Not ideal.)
Add the salt in two goes if you’re nervous about overdoing it. I have a heavy hand, so I learned the hard way—with thirsty kids requesting extra water at the table.
If you forget to rinse the beans, nothing tragic happens. They’re just a tiny bit saltier. No biggie.

Variations (Some Worked, Some…Not So Much)

Once I swapped in ground chicken, and honestly, it was fine but a little less punchy. Turkey works better for my taste.
Sweet potato can be mixed with diced russet or Yukon for a “what do I have left?” vibe. (I tried just butternut squash once—let’s say it was too soft to make the cut.)
You can top it with fried eggs for brunch vibes. My husband thinks I’m nuts for this one, but it totally slaps.

Do You Need Special Equipment?

Big skillet is ideal; cast iron if you’ve got it, but hey, I’ve used a regular sauté pan or even a Dutch oven in a pinch. Lids are helpful but if you don’t have one, a plate or some foil works. Just don’t try an open pan at the end, or the cheese just sort of sits there looking confused.

Storing and Leftovers (If You Have Any!)

This honestly disappears at my house, often before it cools down enough to store, but if you do have some left, put it in an airtight container and it’ll be fine in the fridge for 3 days. I think the flavors get even better the next day—like they all had time to become friends. It microwaves like a champ, just cover it so it doesn’t splatter all over (RIP to my poor microwave, again).

How I Serve It Up

We eat this straight out of the skillet, family-style—love passing the hot pan around, even when we probably shouldn’t. Sometimes we toss it in tortillas for instant tacos or burritos. I like a big blob of sour cream on top. My mom always brings out those weird pickled jalapeños, and honestly, they totally work here. Oh, and if there’s a few tortilla chips around, people just start scooping it up like nachos.

Pro Tips (AKA, Oops Moments I’ve Learned From)

Don’t rush the sweet potatoes—trust me. I once cranked the heat to hurry things along and wound up with burnt outsides and crunchy insides. Not worth it!
If you add the cheese before everything’s piping hot, it’ll just sit there, unmelted, judging you. Actually, I find it works better if I let everything get nice and bubbly before the cheese shower.
Oh, and don’t cover the pan with a plastic lid. It’ll warp. Ask me how I know (RIP, favorite Tupperware).

FAQ (Things People Actually Ask Me)

Can I make this ahead of time? Absolutely—though honestly, it almost tastes better the second day. Just reheat gently, don’t blast it in the microwave or everything dries out a bit. Or maybe I’m just picky?
Is it spicy? Not really, unless you go wild with the chili powder or add lots of jalapeños. You can totally dial it up or down for kiddos or your Texas-born spouse.
Can I freeze leftovers? Sure, but I think the sweet potatoes get a touch softer after defrosting. Not a disaster—still tastes great stuffed in a tortilla, so there’s that!
I’m out of ground beef. What now? Use ground turkey, or even plant-based crumbles if you’re into that—my cousin tried it and said it’s surprisingly tasty. But, your mileage may vary. Or hey, just about any ground meat will do, really.
Do I really need cilantro? Nah, not at all. If you hate it, just skip. Sometimes I add green onion instead (or nothing at all if I’m out—nobody’s grading you).

That’s about it! If you try this, let me know how it goes. Or don’t—I’ll just imagine it was delicious anyway. (And if you come up with a wild version, tell me if it was a disaster, so I don’t have to make the same mistake!)

Southwest Ground Beef and Sweet Potato Skillet