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Southwest Ground Beef & Sweet Potato Skillet

A lively and hearty skillet dish featuring lean ground beef and sweet potatoes, bursting with bold flavors and easy to prepare, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil
  • 1 pound lean ground beef Opt for at least 90% lean
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
Spices
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, adjust to taste
Vegetables
  • 1 large sweet potato, peeled and diced (about 2 cups)
  • 1 14.5 ounce can diced tomatoes, undrained
  • 1/2 cup beef broth
  • 1/2 cup frozen corn no chopping necessary
  • 1/4 cup chopped fresh cilantro for garnish
Seasoning
  • Salt to taste
  • Black pepper to taste

Method
 

Cooking
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Add chopped onion to the skillet and cook until softened, about 5 minutes.
  4. Stir in minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  5. Add diced sweet potato, diced tomatoes, and beef broth to the skillet. Bring to a simmer.
  6. Cover and cook for 15-20 minutes, or until sweet potatoes are tender, stirring occasionally.
  7. Stir in frozen corn and cook for an additional 5 minutes until heated through.
  8. Season with salt and black pepper to taste.
  9. Garnish with fresh cilantro before serving.

Notes

To store, let it cool completely before transferring to an airtight container. Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.