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.
Ingredients
Serves 2–3
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1 lb (450g) ground beef (85/15 lean/fat) – or turkey/chicken/plant-based alternative
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2 medium sweet potatoes, peeled and diced (½-inch cubes)
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1 small onion, chopped
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2 cloves garlic, minced
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1 tbsp olive oil
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1 tsp chili powder
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½ tsp cumin
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½ tsp smoked paprika
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Salt & pepper, to taste
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½ cup black beans, drained and rinsed
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½ cup corn (fresh, canned, or frozen)
Optional Toppings: shredded cheese, avocado, cilantro, lime wedges, tortilla chips, or warm tortillas
Optional Twists:
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Kick up the heat: diced jalapeño or chipotle in adobo
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Add greens: spinach or kale at the end of cooking
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Breakfast style: top with a fried egg
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Extra veggies: bell peppers, zucchini
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Low-carb/Keto: swap sweet potatoes for cauliflower florets
Instructions
1. Prep & Cook Sweet Potatoes
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Heat olive oil in a large skillet over medium heat.
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Add diced sweet potatoes in an even layer. Cook 8–10 min, stirring occasionally, until lightly browned and caramelized.
2. Add Onion & Garlic
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Push sweet potatoes to the side and add onion and garlic. Sauté 2 min until fragrant and translucent.
3. Cook the Ground Beef
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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
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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
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Stir in black beans and corn. Cook another 5 min, until heated through and sweet potatoes are tender.
6. Serve & Top
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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
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Tender Sweet Potatoes: Cut into ½-inch cubes. If still firm, add 2–3 tbsp water or broth and cover for 3–5 min.
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Meal Prep Friendly: Store in airtight containers for up to 4 days. Reheat gently, adding a splash of water if needed.
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Freezing: Freeze for up to 3 months; thaw overnight in the fridge before reheating.
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Instant Pot / Slow Cooker:
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Instant Pot: Sauté beef & onions, add other ingredients except corn & beans, pressure cook 4 min, then stir in corn & beans.
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Slow Cooker: Brown beef first, then cook all ingredients on low 6–7 hrs or high 3–4 hrs.
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Nutrition
- Calories: 430–460Cal estimate per serving
- Fat: 18–20g
- Carbohydrates: 38–40g
- Protein: 28–30g