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Tex-Mex Ground Beef Sweet Potato Skillet Recipe

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4 from 36 reviews

This Tex-Mex Ground Beef Sweet Potato Skillet is a flavorful, hearty one-pan meal perfect for a quick weeknight dinner. It combines lean ground beef seasoned with aromatic spices and diced tomatoes with tender sweet potatoes and bell peppers, all cooked together in a skillet for a comforting and colorful dish with a delicious blend of smoky, spicy, and slightly sweet flavors.

Ingredients

Meat and Vegetables

  • 1 lb 92% lean ground beef
  • ½ sweet onion, diced
  • 2 medium sweet potatoes, peeled and diced into ½-inch pieces
  • 2 green peppers, seeded and chopped

Spices and Seasonings

  • 1 tbsp sweet paprika
  • 1½ tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp salt (plus ½ tsp coarse salt for sweet potatoes)
  • ¼ tsp black pepper
  • ½ tsp coarse salt (for sweet potatoes)

Other Ingredients

  • 10 oz diced tomatoes and green chilies (such as Ro-Tel), drained well
  • 1 tbsp avocado oil
  • Cooking spray (avocado or olive oil spray)
  • Optional: ½ cup freshly shredded sharp cheddar or Colby Jack cheese
  • Optional: fresh parsley for garnish

Instructions

  1. Heat the skillet: Spray a large skillet with avocado or olive oil cooking spray and heat it over medium heat to prepare for cooking the ground beef and onions.
  2. Cook the ground beef and onion: Add the ground beef and diced sweet onion to the skillet and cook for 8-10 minutes, stirring and breaking up the meat with a spatula or spoon until the meat is fully browned and no longer pink.
  3. Add seasonings and tomatoes: Drain any excess fat if necessary. Stir in sweet paprika, chili powder, cumin, garlic powder, salt, and black pepper. Then add the drained diced tomatoes and green chilies, mixing thoroughly. Remove the beef mixture from the skillet, place in a dish, cover to keep warm, and set aside.
  4. Cook the sweet potatoes: Pour avocado oil into the same skillet and heat until hot. Add the diced sweet potatoes and sprinkle with ½ teaspoon coarse salt. Stir to coat the potatoes evenly, cover the skillet, and cook for 5-6 minutes, stirring once halfway through, until the potatoes start to soften and get browned.
  5. Add bell peppers and steam: Add the chopped green peppers and 2-3 tablespoons of water to the skillet to deglaze the pan and prevent sticking. Stir, cover, and cook for another 7-10 minutes, stirring occasionally, until the sweet potatoes are tender and the peppers have softened. Add extra water as needed to avoid sticking.
  6. Combine beef and vegetables: Reduce the heat to low, return the seasoned ground beef mixture to the skillet, and toss everything together. Adjust seasoning with additional salt and pepper if desired.
  7. Optional cheese topping: For a cheesy finish, sprinkle ½ cup freshly shredded sharp cheddar or Colby Jack cheese on top. Cover the skillet with a lid and allow the cheese to melt. Garnish with fresh parsley if preferred, then serve warm.

Notes

  • Use lean ground beef (92% lean) to reduce excess fat and maintain a juicy texture.
  • Draining tomatoes and green chilies well prevents extra moisture that could make the dish watery.
  • If you prefer, swap sweet potatoes with regular potatoes for a different texture, but cooking times may vary.
  • The dish can be served on its own or with a side of rice, tortilla chips, or a simple green salad.
  • To make it spicier, add cayenne pepper or more chili powder according to taste.
  • Use a good non-stick skillet or add water as needed during vegetable cooking steps to prevent sticking and burning.

Find it online: https://recipethrive.com/tex-mex-ground-beef-sweet-potato-skillet-recipe/