Indulge in a delightful one-pot cheesy dinner: Ground Beef and Sweet Potatoes. This easy ''hash and potatoes'' meal unites ground beef, sweet potatoes, and tomatoes, all cocooned in a luscious layer of melted cheddar cheese.
Made in just one pan, gluten-free, grain-free, and ready in 30 minutes, it's a new family favorite in the making.
Ground Beef and Sweet Potato Skillet
Enjoy it as is, with cauliflower rice, brown rice, alongside spicy salsa, pico de gallo, avocado crema. Great for leftovers and meal prep!
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Ingredients
- Sweet potatoes - While sweet potatoes come in various types, the standard orange varieties such as Bauregaurd and Jewel are readily available at most grocery stores. I prefer peeling the potatoes, but you can also leave the skins on if you prefer.
- Tomatoes - You can go with diced or use crushed tomatoes with the liquid; no need to drain them. If you don't have either, a high-quality, thick tomato sauce (pasta/pizza sauce) is a good substitute.
- Cheese - We recommend melty varieties like Cheddar, Monterey Jack, Gouda, Colby Jack, or Mozzarella.
- Spices - Adjust the amount of chili to suit the whole family.
- Ground meat - I like to use lean ground beef to minimize excess grease in the meat mixture.
- Onion - Choose yellow onions or sweet onions for the most flavorful result.
- Garlic - If necessary, substitute ½ teaspoon of garlic powder for fresh garlic cloves.
- Corn - You can use unsweetened canned or frozen corn straight from the freezer; no need to thaw it.
Recipe Substitutions
- For spices, you can also choose a store-bought taco seasoning burrito, or fajita seasoning. Just check the ingredients always so that there are no unnecessary fillers added.
- For a low-carb or keto option, replace sweet potatoes with pinto beans and black beans or opt for cauliflower rice or florets.
- To enhance the flavor, go for fire-roasted tomatoes or Rotel tomatoes with green chiles instead of diced tomatoes.
- If you prefer alternatives to sweet potatoes, butternut squash or sweeter pumpkin can work wonderfully.
- If you're not a fan of beef, you can substitute it with ground chicken, turkey, or Italian sausage.
Tips
- If you don't have the spices mentioned in this recipe, you can use a store-bought taco, burrito, or fajita seasoning mix for great flavor.
- One of my favorite variations of this recipe is making a Mexican chicken. You can use ground turkey or turkey breast for a leaner and healthier meal.
- For a more nutritious meal, add extra veggies like portobello mushrooms, bell pepper, asparagus, zucchini (chop it into larger chunks to avoid mushy bits), brussels sprouts, green beans, or broccoli.
- A drizzle of fresh lime juice over the finished dish not only balances the spiciness and enhances the flavors but also aids in the digestion of the diverse ingredients in this one-pot skillet meal.
- Add more flavor by using seasoned salt, we like homemade celery salt.
- I love repurposing leftover Mexican ground beef into a hash, crisping it up in a skillet and crowning it with a fried egg. For an on-the-go option, wrap the leftovers in a whole wheat tortilla after heating the filling. And cheese.
- This Tex-Mex ground beef also makes a fantastic taco filling. To serve, dice the sweet potatoes smaller and add a spoonful of salsa and sour cream.
- Choose block cheese over pre-grated cheese. Grating it yourself ensures the cheese will melt fully and attain the desired texture.
- If you feel the mixture is too thick, add a splash of beef or vegetable broth or water to the skillet.
Serving Suggestions
This dish is a satisfying meal by itself. To maintain the Mexican theme, you can serve this skillet as is or with a side salad or smooth or fresh salsa like Pico de Gallo.
More topping ideas:
- sour cream
- red onion
- tomato
- Mexican coleslaw
- cilantro
- avocado crema and guacamole
- black olives
- salsa
- lime juice
- Enchilada sauce
- crushed tortilla chips
Freezing And Storing Instructions
- To Store. Keep the leftover dinner in an airtight container in the fridge for up to 3 days.
- To Freeze. It's freezer-friendly for up to 3 months, but add the cheese only when reheating.
- To Reheat. Warm it up by returning the beef skillet to a pan over medium-high heat, or use the microwave on high until hot.
- Make Ahead. Prep the potatoes by dicing them the night before and storing them in water, covered. Alternatively, you can use pre-cut potatoes. As for the ground beef, you can make it in advance, keeping it in the fridge for up to 3 days or freezing it for up to 3 months in an freezer-safe container. Be sure to cool and refrigerate it within 2 hours of cooking.
Ground Beef Recipes
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Recipe Card
Tex-Mex Ground Beef and Sweet Potato Skillet
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INGREDIENTS
- 1 pound extra lean ground beef
- 2 teaspoon garlic cloves minced, about 2 garlic cloves
- 1 medium yellow onion diced
- 1 teaspoon chili powder
- 2 teaspoon cumin
- 1 teaspoon smoked paprika
- olive oil for cooking
- 1 ½ pounds sweet potato , about 2 cups, cut into small cubes
- 14 oz canned diced tomatoes , with the liquid
- 1 cup corn fresh or frozen, no need to thaw
- ½ cup grated cheddar cheese
- salt to taste
- black pepper to taste
- 1-2 limes for serving
INSTRUCTIONS
- Heat olive oil in a large skillet. Add garlic and onion, cook until the onion turns translucent, about 1-2 minutes.
- Add ground beef, chili powder, cumin, salt, and pepper. Stir and cook until the beef is fully browned.
- Transfer the cooked beef to a paper towel-lined plate to drain excess grease from the pan (if any).
- Wipe the skillet clean, and add more oil.
- Add chopped sweet potato, diced tomato, and corn—season with salt and pepper.
- Cover the pan with a lid and cook for approximately 15 minutes, or until the sweet potato is fork-tender, stirring occasionally.
- Once the sweet potatoes are cooked, return the beef mixture to the pan and mix everything thoroughly.
- Sprinkle shredded cheddar cheese on top, cover with the lid until the cheese melts.
- Serve with salsa, fresh cilantro, or green onions. Add a drizzle of fresh lime for balanced flavor. Enjoy!
VIDEO
NOTES
- How does it taste? It's a harmonious blend of savory, slightly spicy, and smoky flavors from the seasoned beef, coupled with the earthy, mildly sweet, and tender texture of the sweet potatoes.
- If you don't have the spices mentioned in this recipe, you can use a store-bought taco, burrito, or fajita seasoning mix for great flavor.
- If you feel that the mixture is too thick add a splash of beef or vegetable broth or water to the skillet.
- To Store. Keep the leftover dinner in an airtight container in the fridge for up to 3 days.
- To Freeze. It's freezer-friendly for up to 3 months, but add the cheese only when reheating.
- To Reheat. Warm it up by returning the beef skillet to a pan over medium-high heat, or use the microwave on high until hot.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Instructions
Heat olive oil in a large skillet. Add garlic and onion, cook until the onion turns translucent, about 1-2 minutes.
Brown ground beef, chili powder, cumin, salt, and pepper. Stir and cook until the beef is fully browned.
Transfer the cooked beef to a paper towel-lined plate to drain excess grease from the pan (if any).
Wipe the skillet clean, and add more oil.
Add chopped sweet potato, diced tomato, and corn—season with salt and pepper.
Cover the pan with a lid and cook for approximately 15 minutes, or until the sweet potato is fork-tender, stirring occasionally.
Once the sweet potatoes are cooked, return the beef mixture to the pan and mix everything thoroughly.
Sprinkle shredded cheddar cheese on top, cover with the lid until the cheese melts.
Serve with salsa, fresh cilantro, or green onions. Add a drizzle of fresh lime for balanced flavor. Enjoy!
FAQs
Yes, you can eat sweet potato skin, and it's nutritious. You can choose to leave it on or peel it depending on your preference and the recipe. Just be sure to wash it well before cooking.
Yes, you can prep this dish ahead by dicing the potatoes (up to 24 hours), cooking the beef, and storing it in the fridge for 2-3 days.
Opt for medium-high heat, using a wooden spoon to break it apart and stirring regularly. When it turn burn and all the beef is no longer pink it's probably ready.
Usually, it takes around 7-10 minutes over medium-high heat for the beef to cook thoroughly and no longer appear pink.
Both beef and sweet potatoes are nutritious choices. Opting for high-quality ingredients and practicing moderation is essential for a healthy diet. Some sources even suggest that sweet potatoes are considered a healthier option compared to regular potatoes.
Jandra
Made this for dinner tonight but subbed ground pork. It was delicious. My husband said to remember this recipe. We agreed we'd try it with chicken or maybe with shrimp.
Julia
Thank you Jandra, it is so good!
Sharon
just made it....it turns so good even without the corn
Julia
Hi Sharon, yes, totally doable without the corn too!
Julia | The Yummy Bowl
delicious quick dinner that requires just a few simple ingredients!