Go Back

Southwestern Ground Beef Sweet Potato Skillet

This southwestern ground beef sweet potato skillet pairs crispy roasted sweet potato cubes with smoky browned beef and black beans in a bold Tex-Mex spice blend. It’s a one-pan dinner finished with avocado, fresh cilantro, and lime for a bright, hearty bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Skillet base
  • 1 lb ground beef
  • 2 sweet potatoes medium, peeled and cubed (1/2 inch)
  • 15 oz black beans drained
  • 1 cup corn kernels
  • 1 onion small, diced
  • 3 garlic cloves, minced
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 0.25 tsp salt and pepper to taste
  • 0.25 tsp pepper and salt to taste
  • 2 tbsp olive oil
Serving
  • 1 avocado sliced
  • 0.25 cup fresh cilantro for serving
  • 0.25 lime wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook sweet potatoes
  1. Heat olive oil in a large cast iron skillet over medium-high heat. Add sweet potato cubes, season with salt and pepper, and cook stirring occasionally 10–12 minutes until golden and tender, then remove and set aside with visible browned edges.
Brown the beef
  1. Add ground beef and diced onion to the skillet and cook, breaking apart, until browned. Drain the fat so the pan looks drier, with browned meat throughout.
Build the spice blend
  1. Add minced garlic, cumin, chili powder, smoked paprika, salt, and pepper and cook 1 minute. Stir until the spices are fragrant and slightly darkened.
Combine and finish
  1. Return the sweet potatoes to the skillet, add black beans and corn, and toss everything together. Cook 2–3 minutes until hot and glossy, with beans warmed and corn heated through.
Serve
  1. Top with sliced avocado, fresh cilantro, and lime wedges to finish. Serve immediately so the avocado looks fresh and bright on top.

Notes

For extra crisp edges, spread the sweet potatoes into an even layer before stirring and avoid overcrowding the skillet. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing isn’t recommended because sweet potatoes can soften and watery toppings may separate. For a lighter swap, use 93% lean ground beef or turkey to reduce total fat while keeping the same spice flavor.