Feastical

Your New Favorite Weeknight Hero is Sizzling in a Skillet

Hey there, friend! Beau here, welcoming you back to my kitchen. Ever have one of those days where you’re staring into the fridge, willing something delicious to magically appear? You want something hearty, something that feels like a celebration, but you absolutely do not have the energy for a complicated recipe or a mountain of dishes. I feel you. We’ve all been there.

That’s exactly why this Southwest Ground Beef and Sweet Potato Skillet is my go-to, my weeknight MVP, my absolute hero dish. Imagine this: tender, sweet potatoes nestled in with savory, perfectly spiced ground beef, all kissed with smoky chili powder and cumin. We’re tossing in sweet corn and hearty black beans for good measure, and the whole glorious thing comes together in one single pan. I’m not kidding—one pan means maximum flavor and minimal cleanup. It’s the kind of meal that fills your kitchen with an aroma so incredible, your family will wander in asking, “What’s that amazing smell?” before you’ve even called them to the table. It’s cozy, it’s satisfying, and it’s packed with real, wholesome ingredients that taste like a warm hug from the inside out. So grab your favorite skillet, and let’s make something incredibly delicious together.

A Skillet Full of Sunshine and Memories

This recipe always takes me right back to my first apartment after culinary school. My kitchen was about the size of a postage stamp, with exactly one working burner and an oven that had… let’s call it ‘personality.’ Fancy French techniques weren’t an option, but creating big, bold flavors absolutely was. I started playing with cheap, hearty ingredients I could grab from the local market—ground beef, a lonely sweet potato, a can of beans.

One chilly autumn evening, I threw them all into my one decent skillet with the spices I had on hand. The result was nothing short of magic. My roommates and I gathered around our rickety table, scooping this hearty, smoky skillet straight from the pan with tortilla chips. We laughed, we ate, we went back for seconds. It was a simple meal, but it was ours. It taught me that the best food isn’t about being fancy; it’s about being together. That’s the spirit I’ve baked into this recipe ever since.

Gathering Your Flavor Dream Team

Here’s everything you’ll need to bring this Southwest skillet to life. Don’t stress about being exact—cooking is about playing and making it your own!

• 1 lb ground beef (85/15 lean/fat is perfect): This is our hearty base. The little bit of fat adds so much flavor! Chef’s Insight: For a leaner option, ground turkey or chicken works beautifully. For a plant-based twist, crumbled firm tofu or a plant-based ground “meat” are fantastic substitutes—just bump up the spices a bit!
• 2 medium sweet potatoes, peeled and diced: Nature’s candy! They add a wonderful sweetness that balances the smoky spices. Pro Tip: Dice them into ½-inch cubes so they cook evenly and quickly alongside the beef.
• 1 small onion, chopped: The unsung hero of flavor. It adds a subtle sweetness and depth. Yellow, white, or red onion all work great here.
• 2 cloves garlic, minced: Non-negotiable for that punch of savory goodness. Feel free to add an extra clove if you’re a garlic fiend like me!
• 1 tbsp olive oil: Just enough to get our sweet potatoes nicely browned and prevent sticking.
• 1 tsp chili powder: The cornerstone of our spice blend, giving that classic, mild Tex-Mex warmth.
• ½ tsp cumin: This is the secret weapon. Cumin adds an earthy, smoky note that makes the whole dish sing.
• ½ tsp smoked paprika: Don’t skip this! It gives a deep, smoky flavor that makes it taste like it’s been slow-cooked for hours.
• Salt & pepper to taste: Season as you go! Taste and adjust at the end.
• ½ cup canned black beans, drained and rinsed: For protein and a creamy, hearty texture. Pinto beans would also be delicious.
• ½ cup corn (fresh, canned, or frozen): A pop of sweetness and color. If using frozen, no need to thaw—just toss it in!
• Optional toppings: shredded cheese, avocado, cilantro, lime wedges: This is where the party starts! Toppings add freshness, creaminess, and a zesty finish.

Let’s Get Cooking: Your Foolproof Guide

Ready to make magic? Follow these steps for a flawless, flavor-packed skillet every single time.

1. Heat the olive oil in a large skillet over medium heat. I love using my well-seasoned cast iron for this, but any sturdy, oven-safe skillet will do. Let the pan get nice and hot before adding the potatoes—you should hear a gentle sizzle when they hit the oil. This initial sear is key for getting golden-brown edges and not steamed potatoes.
2. Add the diced sweet potatoes. Spread them out in an even layer and let them cook for 8-10 minutes, stirring only occasionally. Chef’s Hack: Resist the urge to stir constantly! Letting them sit for a minute or two at a time allows them to develop a beautiful caramelized crust, which equals more flavor.
3. Add the onion and garlic. Push the sweet potatoes to the side to make a little well in the center of the pan. Add the onions and garlic there and let them cook for about 2 minutes, until they become fragrant and translucent. This technique prevents the garlic from burning while letting the onions soften perfectly.
4. Push the veggie mixture to the side and add the ground beef. Crumble it apart with your spoon or a spatula as it cooks. Cook until it’s browned and no longer pink, about 5-7 minutes. Pro Tip: If there’s a lot of excess grease from the beef, you can drain it off at this point, but leaving a little adds incredible flavor.
5. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Now the magic happens! Stir everything together—the beef, the potatoes, the onions—until it’s all evenly coated in those beautiful, aromatic spices. Your kitchen should smell absolutely incredible right now.
6. Add the black beans and corn. Give everything one big, final stir to combine. Let it all cook together for another 5 minutes, or until the corn is heated through and the sweet potatoes are perfectly tender when pierced with a fork.

Dishing Up the Goodness

This skillet is a masterpiece on its own, but the toppings are what make it a celebration. Here’s how I love to serve it up:

I bring the whole steaming skillet right to the table (with a trivet, of course!) and let everyone build their own bowl. It’s fun, interactive, and means less work for you. I start with a big scoop of the skillet mixture, then go to town: a generous handful of sharp cheddar cheese, a few creamy slices of avocado, a sprinkle of fresh chopped cilantro for a burst of freshness, and a big squeeze of lime juice over the top to brighten all those rich, smoky flavors. For scooping, you can’t beat sturdy tortilla chips or warm, soft flour tortillas on the side. It’s also incredible served over a bed of fluffy cilantro-lime rice or a simple green salad for a complete meal.

Make It Your Own: Delicious Twists & Swaps

This recipe is incredibly flexible. Play around with these ideas to keep it exciting!

• Kick Up the Heat: Add a diced jalapeño (seeds and all for maximum fire!) along with the onions, or stir in a tablespoon of chipotle in adobo for a smoky, spicy kick.
• Go Green: Stir in a couple of big handfuls of fresh spinach or chopped kale right at the end of cooking. It wilts down perfectly and adds a great nutrient boost.
• Breakfast-for-Dinner Style: Top each serving with a perfectly fried egg. The runny yolk creates the most incredible sauce for the skillet.
• Pump Up the Veggies: Feel free to add diced bell peppers (any color!) or zucchini with the onions. It’s a great way to clean out the veggie drawer.
• Low-Carb / Keto Friendly: Simply swap the sweet potatoes for cauliflower florets! Chop them into small, bite-sized pieces and follow the same cooking instructions.

Beau’s Kitchen Notes

This recipe has evolved so much since that first tiny apartment experiment. I’ve learned that the smoked paprika is the true game-changer—it adds a depth that regular paprika just can’t match. One time, I was out of black beans and used a can of fire-roasted tomatoes (drained) instead. It created a saucier, almost chili-like version that was also a huge hit! The moral of the story? Don’t be afraid to experiment. The best family recipes often start with a happy accident. This skillet is forgiving, so make it work for you. It’s a dish that’s meant to be shared, adapted, and enjoyed without stress.

Your Questions, Answered!

Q: My sweet potatoes aren’t getting tender. What did I do wrong?
A: The most common culprit is dicing them too large. Aim for ½-inch cubes, no bigger! If they’re still a bit firm after following the recipe, add a couple tablespoons of water or beef broth to the skillet, cover it with a lid, and let it steam for 3-5 minutes. They’ll soften right up.

Q: Can I make this ahead of time?
A: Absolutely! This is a fantastic meal prep candidate. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a skillet on the stove over medium heat, adding a tiny splash of water if it seems dry.

Q: Can I freeze this skillet meal?
A> You can, but a heads-up: the texture of the sweet potatoes may become a little softer upon thawing. Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

Q: Is there a way to make this in a slow cooker or Instant Pot?
A> For the Instant Pot: Use the Sauté function to brown the beef and soften the onions. Add everything else except the corn and beans. Pressure cook on high for 4 minutes, quick release, then stir in the corn and beans and let it heat through. For a slow cooker: Brown the beef first, then add everything to the pot and cook on low for 6-7 hours or high for 3-4 hours.

Southwest Ground Beef and Sweet Potato Skillet

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• Author: BeauCollier

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Description

Hey friends! This one-pan wonder is hearty, flavorful, and ready in about 30–35 minutes. Sweet potatoes, savory ground beef, smoky spices, corn, and black beans all come together in a skillet for a meal that feels like a warm hug. Minimal dishes, maximum flavor, and endless topping possibilities make this your new weeknight MVP.

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Ingredients

Scale 1x2x3x

Serves 2–3

• 1 lb (450g) ground beef (85/15 lean/fat) – or turkey/chicken/plant-based alternative

• 2 medium sweet potatoes, peeled and diced (½-inch cubes)

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 1 tsp chili powder

• ½ tsp cumin

• ½ tsp smoked paprika

• Salt & pepper, to taste

• ½ cup black beans, drained and rinsed

• ½ cup corn (fresh, canned, or frozen)

Optional Toppings: shredded cheese, avocado, cilantro, lime wedges, tortilla chips, or warm tortillas

Optional Twists:

• Kick up the heat: diced jalapeño or chipotle in adobo

• Add greens: spinach or kale at the end of cooking

• Breakfast style: top with a fried egg

• Extra veggies: bell peppers, zucchini

• Low-carb/Keto: swap sweet potatoes for cauliflower florets

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Instructions

1. Prep & Cook Sweet Potatoes

• Heat olive oil in a large skillet over medium heat.

• Add diced sweet potatoes in an even layer. Cook 8–10 min, stirring occasionally, until lightly browned and caramelized.

2. Add Onion & Garlic

• Push sweet potatoes to the side and add onion and garlic. Sauté 2 min until fragrant and translucent.

3. Cook the Ground Beef

• Push veggie mixture aside, add ground beef, and crumble as it cooks 5–7 min until browned. Drain excess grease if desired.

4. Spice Things Up

• Stir in chili powder, cumin, smoked paprika, salt, and pepper. Combine everything so the spices coat the beef, potatoes, and onions evenly.

5. Add Beans & Corn

• Stir in black beans and corn. Cook another 5 min, until heated through and sweet potatoes are tender.

6. Serve & Top

• Serve directly from the skillet or in bowls. Top with cheese, avocado, cilantro, and a squeeze of lime. Pair with tortilla chips, tortillas, or rice for a complete meal.

Notes

• Tender Sweet Potatoes: Cut into ½-inch cubes. If still firm, add 2–3 tbsp water or broth and cover for 3–5 min.

• Meal Prep Friendly: Store in airtight containers for up to 4 days. Reheat gently, adding a splash of water if needed.

• Freezing: Freeze for up to 3 months; thaw overnight in the fridge before reheating.

• Instant Pot / Slow Cooker:

  • Instant Pot: Sauté beef & onions, add other ingredients except corn & beans, pressure cook 4 min, then stir in corn & beans.

  • Slow Cooker: Brown beef first, then cook all ingredients on low 6–7 hrs or high 3–4 hrs.

Nutrition

• Calories: 430–460Cal estimate per serving
• Fat: 18–20g
• Carbohydrates: 38–40g
• Protein: 28–30g

Nourishing Your Body & Soul

While I’m all about flavor first, it’s a wonderful bonus when something this tasty is also packed with good-for-you ingredients. This skillet is a well-rounded meal all on its own! The lean ground beef provides a great source of protein and iron. Sweet potatoes are a nutritional powerhouse, loaded with Vitamin A, fiber, and antioxidants. Black beans add even more fiber and plant-based protein, helping to keep you full and satisfied. Using olive oil, a heart-healthy fat, and loading up on veggies makes this a meal you can feel really good about serving to your family. Remember, the provided nutritional info is an estimate and can vary based on your specific ingredients and toppings.

One Pan, Endless Possibilities

And there you have it! A simple, soul-satisfying meal that proves you don’t need a ton of time or ingredients to get a seriously delicious dinner on the table. This Southwest Ground Beef and Sweet Potato Skillet is more than just a recipe; it’s a reminder that the best moments often happen around the table, sharing food made with love (and just one pan to wash!).

I really hope this recipe becomes a trusted favorite in your home, just like it is in mine. If you make it (and I really hope you do!), tag me on social @feastical so I can see your beautiful creations. Now go forth, get that skillet sizzling, and dig in!

With love and a full plate,