Southwestern Ground Beef Sweet Potato Skillet

Southwestern Ground Beef Sweet Potato Skillet

Browned ground beef, tender sweet potato cubes, and fire-roasted tomatoes cook together in a stovetop skillet with chili powder and cumin. Scattered cheddar-Jack melts over the top, leaving the beef and potatoes visible, and fresh cilantro finishes the dish.

Cut the sweet potatoes into roughly 1/2-inch cubes so they cook evenly under the lid. The finished skillet should be moist and lightly saucy, without a pool of liquid beneath the cheese.

Ingredients

• 1 tablespoon olive oil
• 1 lb lean ground beef, preferably 90% lean (about 450g)
• 1 1/2 lb sweet potatoes, about 2 medium, peeled and cut into roughly 1/2-inch cubes (about 680g)
• 1 medium yellow onion, diced (about 150g)
• 3 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon kosher salt, divided, plus more to taste
• 1/4 teaspoon ground black pepper
• 1 can (14.5 oz) fire-roasted diced tomatoes, with their juices
• 1/4 cup water, plus more as needed
• 1 cup shredded cheddar-Jack cheese (about 115g)
• 1/4 cup loosely packed fresh cilantro leaves

Yield: 4 servings. Allow 15–20 minutes for preparation and about 25–32 minutes for cooking, plus any extra time the potatoes need to become tender.

How to Make the Skillet

1. Prepare the vegetables: Cut the sweet potatoes into reasonably uniform 1/2-inch cubes. Dice the onion and mince the garlic.
2. Brown the beef: Heat a roomy 12-inch skillet with a fitting lid briefly over medium-high heat. Add the oil and beef, season with about half the salt, and cook for 5–7 minutes. Break the meat into small, slightly chunky crumbles as it browns. Transfer the fully cooked beef to a plate, then drain excess fat, leaving the skillet lightly coated. If checking with a thermometer, ground beef should reach 160°F (70°C).
3. Start the vegetables: Reduce the heat to medium. Add the onion and sweet potatoes and cook for 4–5 minutes, stirring occasionally, until the onion begins to soften. Add the garlic, chili powder, cumin, smoked paprika, pepper, and remaining salt. Stir for about 30 seconds, until fragrant.
4. Simmer the potatoes: Add the tomatoes with their juices and the 1/4 cup water, scraping up the browned bits. Cover, reduce the heat to medium-low, and maintain a gentle simmer. Stir once or twice without crushing the potatoes. Begin checking after 12 minutes; they generally take 12–18 minutes, but continue cooking if needed. A fork should slip easily into a cube that still holds its shape. If the skillet dries out while the potatoes are firm, add water a few tablespoons at a time and cover again.
5. Return the beef: Add the beef and any juices from the plate. Stir gently and cook over medium heat for 2–4 minutes, until heated through. If thin liquid pools in the skillet, simmer uncovered until the tomatoes lightly coat the beef and potatoes. Taste and adjust the salt.
6. Melt the cheese: Scatter the cheddar-Jack unevenly over the skillet, leaving some beef, potatoes, and tomatoes exposed. Cover over low heat or with the burner turned off for 1–2 minutes, just until melted. Remove from the heat, scatter the cilantro on top, and serve from the skillet.

How to Tell When the Sweet Potatoes Are Done

Uniform 1/2-inch cubes should soften during the covered simmer while keeping their edges. Start testing after 12 minutes rather than treating the timer as the final cue. Larger cubes, a deeper pan, or a weaker simmer may need more time; keep the skillet covered until a fork slips through the center of a cube.

Adjust the Skillet’s Moisture

Firm potatoes need moisture to cook under the lid. If the mixture starts sticking before they soften, add a few tablespoons of water. Once the potatoes are tender, uncover the skillet to cook off excess liquid before adding cheese. The tomatoes should lightly coat the beef and potatoes, not leave them sitting in a pool.

Serving and Simple Swaps

Serve directly from the skillet, with lime wedges at the table if desired. Spoon leftovers over rice or into warm tortillas. For more chile flavor, add a drained 4-ounce can of mild green chiles with the tomatoes. Regular diced tomatoes can replace fire-roasted tomatoes, and Colby Jack or Monterey Jack can replace the cheddar-Jack.

Storage, Reheating, and Freezing

Cool leftovers promptly and refrigerate in airtight containers for up to 4 days. Reheat until hot throughout in a covered skillet over medium-low heat, adding a splash of water if needed, or microwave in intervals. Keep cilantro separate for later servings when practical.

For freezer portions, cool the beef-and-potato base and freeze it without cheese or cilantro in airtight freezer-safe containers for up to 3 months. Thaw in the refrigerator, reheat, then add cheese and fresh cilantro.

For a baked alternative with beef, potatoes, and cheese, see Cheesy Hamburger Potato Casserole with Potato Crust.

Nutrition

Approximate per serving (1/4 of the skillet): 530 calories, 35g protein, 24g fat, and 45g carbohydrates. Approximate per 100g of finished skillet: 140 calories, 9g protein, 6g fat, and 12g carbohydrates. Values vary with the beef and cheese used, the fat drained, and the final moisture level.