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Close-up of a skillet with seasoned ground beef, sweet potato cubes, red peppers, melted cheese, and cilantro on a wooden spoon
Lucy

Southwest Ground Beef and Sweet Potato Skillet

This cozy one-pan meal combines sweet potatoes, ground beef, and bold Southwest spices into a hearty, healthy dinner that’s quick, satisfying, and perfect for busy weeknights. Ready in 35 minutes with easy cleanup!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-Inspired, Southwest
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef (85–93% lean)
  • 2 medium sweet potatoes, 1/2-inch diced
  • 1 medium yellow onion, diced
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup low-sodium beef broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2–1 tsp chili powder, to taste
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded sharp cheddar (optional)
  • 2 tbsp fresh cilantro, chopped
  • lime wedges, for serving

Equipment

  • 12-inch cast-iron or nonstick skillet
  • cutting board
  • chef’s knife
  • wooden spoon or spatula
  • measuring spoons

Method
 

  1. Place a 12-inch cast-iron or deep nonstick skillet over medium-high heat. Dice all ingredients to 1/2-inch for even cooking.
  2. Add ground beef. Break into crumbles and cook until no pink remains and edges turn crisp, about 6 minutes. Spoon off excess fat if needed, leaving about 1 tsp.
  3. Stir in onion, bell pepper, and garlic. Cook for 3 minutes until onion is translucent and pepper softens.
  4. Add sweet potatoes, cumin, smoked paprika, chili powder, salt, pepper, and beef broth. Stir, cover, and reduce heat to medium. Simmer 12–15 minutes, stirring every 3–4 minutes, until potatoes are fork-tender. Add broth if pan gets dry.
  5. Fold in black beans. Cook uncovered for 3 minutes until beans are warmed through and sauce thickens slightly.
  6. Sprinkle cheddar on top (if using), cover for 1–2 minutes to melt. Garnish with chopped cilantro and a squeeze of lime. Serve hot.

Notes

Dice sweet potatoes small (1/2-inch) so they cook through with the beef. Cover while simmering to trap steam; uncover at the end to concentrate flavor. Cast iron browns better; nonstick is great for cleanup. Finish with lime zest plus juice for citrus brightness.