Can I use ground turkey instead of ground beef in this skillet?

Yes, ground turkey works well in this recipe and keeps the southwest ground beef sweet potato skillet lighter. Use a lean but not extra-lean turkey so it stays juicy, and be sure to season it well since turkey has a milder flavor than beef.

Why are my sweet potatoes still firm after cooking?

This usually means the sweet potato pieces were cut too large or the heat was too low. Make sure they’re diced evenly and let them simmer covered so the steam helps soften them all the way through.

Is it normal for the skillet to look a little saucy?

Yes, that’s completely normal. The tomatoes release liquid as they cook, and the sweet potatoes absorb some of it; if it looks too wet at the end, just let it simmer uncovered for a minute or two to thicken.

Can I make this southwest ground beef sweet potato skillet ahead of time?

You can make it ahead and store it in the refrigerator for up to four days. When reheating, warm it gently and add a small splash of water if needed to bring everything back together.

Southwest Ground Beef Sweet Potato Skillet

Description

A cozy southwest ground beef sweet potato skillet made in one pan with tender sweet potatoes, seasoned beef, tomatoes, and melted cheese. A comforting, family-friendly dinner perfect for busy weeknights.

Ingredients

Scale

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
Freshly ground black pepper, to taste
1 teaspoon grated garlic
2 cups peeled and diced sweet potatoes
1 can (14.5 ounces) fire-roasted diced tomatoes
1 can (4 ounces) diced green chiles
1/4 cup water
1/2 cup shredded cheddar cheese
Fresh cilantro, optional

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Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and ground beef and cook, breaking the beef into crumbles, until mostly browned.
Season the beef with part of the chili powder, part of the cumin, salt, and black pepper. Stir well and cook until the beef is nearly done.
Add the grated garlic and cook for about one minute, just until fragrant. Transfer the beef mixture to a plate and wipe out the skillet.
Add the diced sweet potatoes, fire-roasted tomatoes, green chiles, water, remaining chili powder, remaining cumin, salt, and pepper to the skillet. Stir to combine.
Cover the skillet, reduce the heat, and simmer for about 20 minutes, or until the sweet potatoes are fork-tender.
Return the cooked beef to the skillet and stir everything together until well combined.
Sprinkle the shredded cheddar cheese evenly over the top, cover the skillet, and cook for 1–2 minutes until the cheese is melted.
Remove from heat, garnish with chopped cilantro if desired, and serve warm.

Notes

Cut the sweet potatoes into evenly sized cubes so they cook at the same rate.
If the skillet looks too saucy at the end, let it simmer uncovered for a minute or two to thicken.
Taste before serving and adjust salt or spices as needed.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Skillet
Cuisine: Southwest

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 8 g
Sodium: 680 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5 g
Protein: 28 g
Cholesterol: 85 mg