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Southwest Ground Beef and Sweet Potato Skillet

Southwest ground beef and sweet potato skillet cooks everything in one skillet for a hearty dinner with tender sweet potato, black beans, corn, and melted Monterey Jack. Chili powder, cumin, and salsa bring a warm, Southwest-inspired flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 635
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 tbsp olive oil
  • 1 yellow onion small, diced
  • 1 red bell pepper diced
  • 1 sweet potato large (about 1 pound), peeled and cut into 1/2-inch cubes
  • 2 cloves garlic minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup low-sodium chicken broth
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn frozen
  • 1 cup salsa
  • 1 cup Monterey Jack cheese shredded

Equipment

  • 1 12-inch skillet

Method
 

  1. In a 12-inch skillet over medium-high heat, cook the ground beef, breaking it into crumbles, for 6 to 8 minutes, until browned and it reaches 160°F.
  2. Transfer the beef to a plate and drain the skillet.
  3. Add the olive oil, onion, bell pepper, and sweet potato to the skillet and cook over medium heat for 4 to 5 minutes, stirring occasionally.
  4. Stir in the garlic, chili powder, cumin, smoked paprika, salt, and black pepper and cook for 30 seconds, until fragrant.
  5. Add the chicken broth and cover the skillet.
  6. Cook over medium-low heat for 10 to 15 minutes, stirring once, until the sweet potato is fork-tender.
  7. Stir in the cooked beef, black beans, corn, and salsa.
  8. Simmer uncovered for 3 to 5 minutes, until heated through.
  9. Sprinkle the cheese over the skillet.
  10. Cover and cook for 1 to 2 minutes, until the cheese is melted.

Notes

For the best texture, cut the sweet potato into evenly sized 1/2-inch cubes. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a dairy-free version, omit the Monterey Jack or use dairy-free cheese.