I make this skillet on busy weeknights when I want something with Tex Mex flavor that still feels like comfort food. Ground beef browns quickly and the sweet potatoes add a tender, slightly sweet contrast to the spices. It comes together in one pan, reheats well, and feeds a crowd without any fuss. If you enjoy easy beef-and-potato meals, you might also like this slow cooker garlic butter beef bites with potatoes for another hands-off option.
Why you’ll love this dish
This Tex Mex Ground Beef and Sweet Potato Skillet hits a lot of home-cooked checkboxes. It is fast to make, uses pantry staples, and gives you a balanced meal with protein, veg, and complex carbs in one skillet. Kids usually like it because the flavors are straightforward, and adults appreciate how easily you can customize the spice level.
"We made this on a school night and everyone wanted seconds. Fast, flavorful, and cleanup was a breeze."
This recipe is ideal for weeknight dinners, meal prep for the week, or when you want a warm, filling dish without fussing over multiple pots.
Step-by-step overview
Start by softening the aromatics. Brown the ground beef until crumbly. Add diced sweet potatoes and spices, then simmer covered until tender. Finish by stirring in black beans and corn, heat through, and garnish. Expect about 25 to 35 minutes from start to finish depending on how quickly your sweet potatoes cook.
What you’ll need
- 1 lb ground beef (80 20 or leaner, see notes)
- 2 medium sweet potatoes, peeled and diced (about 1 inch pieces)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can black beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh cilantro for garnish optional
Notes and substitutions: Swap ground turkey or a plant based crumble for a vegetarian option. Use smoked paprika or a pinch of cayenne to boost smokiness. Frozen corn works just as well as fresh.
How to prepare it
- Heat a drizzle of olive oil in a large skillet over medium heat until shimmering.
- Add the chopped onion and diced bell pepper. Sauté until softened, about 4 to 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the pan. Break it up with a spoon and cook until browned, about 6 to 8 minutes. Drain excess fat if there is a lot.
- Stir in the diced sweet potatoes, ground cumin, and chili powder. Season with salt and pepper and mix everything together.
- Cover the skillet and reduce the heat to medium low. Cook for 10 to 15 minutes, stirring occasionally, until the sweet potatoes are fork tender.
- Uncover and stir in the black beans and corn. Cook 2 to 3 minutes until everything is heated through. Taste and adjust seasoning.
- Serve warm with a sprinkle of fresh cilantro if desired.
Best ways to enjoy it
Serve this skillet straight from the pan into bowls, spoon it over rice for a heartier meal, or tuck it into warmed tortillas for simple tacos. Top with sliced avocado, a squeeze of lime, shredded cheese, or a little plain yogurt for creaminess. For brunch, try a fried egg on top. Crisp tortilla chips on the side make it fun for a casual family meal.
Storage and reheating tips
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat on the stovetop over medium heat with a splash of water to loosen the mixture, or microwave in 30 second bursts until hot. To freeze, cool completely, portion into freezer safe containers, and keep for up to 3 months. Thaw overnight in the refrigerator before reheating. Always reheat to an internal temperature of 165 F to ensure safety.
Helpful cooking tips
- Cut the sweet potatoes into evenly sized pieces so they cook at the same rate.
- Short on time Use a 2 minute microwave steam to partially cook the diced sweet potatoes before adding them to the skillet. That cuts the covered cooking time in half.
- If you prefer a crisp finish, uncover and increase heat for the last 2 minutes to brown the edges.
- Use a cast iron skillet if you have one for better caramelization.
- Taste and adjust salt near the end because the flavors concentrate as it reduces.
For another quick ground beef skillet idea, take a look at this ground beef Philly cheesesteak recipe for inspiration on different flavor directions.
Flavor swaps
- Vegetarian version: Replace the beef with crumbled firm tofu or a plant based crumble and add an extra can of beans.
- Spicy kick: Add chopped jalapeño when sautéing the onions and bell pepper, or a teaspoon of chipotle in adobo for smoky heat.
- Cheesy finish: Stir in shredded cheddar or pepper jack at the end, or top bowls with crumbled Cotija.
- Stuffed peppers: Hollow bell peppers and bake them filled with the mixture for a handsome presentation.
Your questions answered
How long does this recipe take from start to finish?
Active prep and cooking time is about 25 to 35 minutes. If you partially microwave the sweet potatoes first, you can shave off 5 to 10 minutes.
Can I use regular white or russet potatoes instead of sweet potatoes?
Yes. Regular potatoes will work but may need a slightly longer covered cooking time to become tender. Taste as you go and adjust accordingly.
Is it safe to freeze the skillet leftovers?
Yes. Cool completely and freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating. Reheat until steaming hot throughout.
What ground beef is best for this recipe?
Use 80 20 for richer flavor and a bit of fat to carry the spices. Leaner beef works fine; just drain excess liquid or fat if needed.
Can I make this vegetarian or make-ahead for meal prep?
You can swap the beef for plant based crumble or extra beans for a vegetarian version. It holds well for meal prep and keeps its texture after refrigeration.
Tex Mex Ground Beef and Sweet Potato Skillet
Ingredients
Method
- Heat a drizzle of olive oil in a large skillet over medium heat until shimmering.
- Add the chopped onion and diced bell pepper. Sauté until softened, about 4 to 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the pan. Break it up with a spoon and cook until browned, about 6 to 8 minutes. Drain excess fat if there is a lot.
- Stir in the diced sweet potatoes, ground cumin, and chili powder. Season with salt and pepper and mix everything together.
- Cover the skillet and reduce the heat to medium low. Cook for 10 to 15 minutes, stirring occasionally, until the sweet potatoes are fork tender.
- Uncover and stir in the black beans and corn. Cook 2 to 3 minutes until everything is heated through. Taste and adjust seasoning.
- Serve warm with a sprinkle of fresh cilantro if desired.
