Description
A flavorful and hearty Southwest Ground Beef and Sweet Potato Skillet combining lean ground beef, tender sweet potatoes, and southwestern spices, topped with melted cheddar cheese and fresh cilantro for a delicious one-pan meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 pound lean ground beef
- 5 teaspoons chili powder, divided
- 2 teaspoons ground cumin, divided
- Kosher salt to taste
- Fresh ground black pepper to taste
- 1 teaspoon grated garlic
- 2 cups peeled and diced sweet potatoes
- 14.5 ounce can fire roasted diced tomatoes
- 4 ounces canned diced green chiles
- 1/4 cup water
- 1/2 cup shredded cheddar cheese
- Cilantro for garnish (optional)
Instructions
- Cook the ground beef and onions: Heat olive oil in a large skillet over medium-high heat. Add diced onion and lean ground beef, crumbling the beef with a wooden spoon as it cooks. Stir in 3 teaspoons chili powder, 1 teaspoon cumin, salt, and pepper. When beef is almost cooked, add grated garlic and cook for another minute. Remove beef mixture from skillet and set aside.
- Prepare the sweet potato mixture: In the same skillet, add peeled and diced sweet potatoes, fire roasted diced tomatoes, canned diced green chiles, 1/4 cup water, remaining 2 teaspoons chili powder, 1 teaspoon cumin, salt, and pepper. Stir well to combine.
- Simmer sweet potatoes: Cover the skillet with a lid, reduce heat to low, and let simmer for about 20 minutes or until the sweet potatoes are tender.
- Combine beef and sweet potatoes: Return the cooked ground beef mixture to the skillet and stir everything together evenly.
- Add cheese and garnish: Sprinkle shredded cheddar cheese on top, cover with the lid again, and let it melt for about 1 minute. Garnish with chopped cilantro if desired and serve warm.
Notes
- Use lean ground beef to reduce excess fat and calories.
- If you don’t have fire-roasted diced tomatoes, regular diced tomatoes can be used but will be less smoky in flavor.
- For a spicier dish, add a pinch of cayenne pepper or use diced jalapeños instead of green chiles.
- Sweet potatoes should be diced evenly to ensure uniform cooking.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
