Spicy Mexican Ground Beef and Sweet Potato Skillet
This one-pan Spicy Mexican Ground Beef and Sweet Potato Skillet is a flavorful and hearty meal perfect for a weeknight dinner. It combines lean ground beef with tender sweet potatoes, aromatic spices, and optional toppings for a customizable dish.
Equipment
- Oven-safe skillet
- Spoon
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 diced medium onion
- 2 cloves garlic minced
- 2 medium sweet potatoes peeled and diced into ½-inch cubes
- 1 cup beef broth low sodium
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon dried oregano
- ½ teaspoon cayenne pepper or red pepper flakes
- Salt and black pepper to taste
Optional Garnishes
- fresh chopped cilantro
- sour cream a dollop of
- pickled jalapeños
- shredded cheddar cheese
Optional Additions
- 1 can (15 ounces) black beans drained and rinsed
- 1 cup corn fresh or frozen
Instructions
Cooking Steps
- Heat olive oil in a large skillet over medium-high heat, then add beef and cook, breaking it up, until browned; drain excess grease.
- Add diced onion to the skillet and cook for 3-5 minutes until soft, then stir in minced garlic and cook for another minute.
- Stir in diced sweet potatoes and spices (chili powder, cumin, oregano, cayenne) and cook for 2-3 minutes, stirring occasionally.
- Pour in beef broth (and optional black beans/corn); bring to a simmer, then cover and cook on medium-low for 10-15 minutes until sweet potatoes are tender.
- Uncover, taste, and season with salt and pepper as needed, then stir everything together.
- Serve hot with desired garnishes like cilantro, sour cream, jalapeños, or cheddar cheese.
Notes
For a richer flavor, consider using fire-roasted tomatoes instead of beef broth. Adjust the cayenne pepper to your preferred spice level. This dish is great for meal prepping and can be easily reheated. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.