Easy Ground Beef and Sweet Potato Skillet (One-Pan, Family Friendly)
A simple, hearty, and nutritious one-pan ground beef and sweet potato recipe easy to make for busy weeknights. Featuring lean ground beef, diced sweet potatoes, fire roasted tomatoes, and vibrant spices, this skillet dinner delivers comfort, balanced nutrition, and rich flavor—all in just 30 minutes with minimal cleanup. Perfect for meal prep, gluten-free, and family-friendly meals.
Equipment
- Large skillet or cast iron pan (at least 12 inches)
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring spoons
- Can opener
- Cheese grater (if shredding cheese fresh)
Ingredients
- 1 tablespoon olive oil
- 1/2 cup yellow onion diced
- 1 pound lean ground beef 90/10
- 5 teaspoons chili powder divided
- 2 teaspoons ground cumin divided
- 1 teaspoon garlic grated or minced
- 2 cups sweet potatoes peeled and diced
- 1 14.5 oz can fire roasted diced tomatoes
- 1 4 oz can diced green chiles
- 1/4 cup water
- 1/2 cup shredded cheddar cheese or Colby Jack, Pepper Jack, or dairy-free cheese
- Kosher salt and freshly ground black pepper to taste
- Fresh cilantro chopped (for garnish, optional)
- Avocado slices for serving (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2 minutes until translucent.
- Add the ground beef, breaking it apart with a wooden spoon, and cook until nearly browned (about 4–5 minutes).
- Stir in 3 teaspoons chili powder, 1 teaspoon cumin, salt, pepper, and the garlic. Sauté for 1 minute to release the flavors.
- Remove the beef mixture from the skillet and set aside. Wipe out any excess grease if needed.
- In the same skillet, add diced sweet potatoes, fire roasted tomatoes, green chiles, water, remaining 2 teaspoons chili powder, and 1 teaspoon cumin. Season with additional salt and pepper if needed.
- Stir well, cover, and reduce heat to low. Simmer for about 15–20 minutes, stirring occasionally, until sweet potatoes are fork-tender.
- Return the cooked beef mixture to the skillet. Mix to combine and heat through for 1–2 minutes.
- Sprinkle the shredded cheese evenly over the skillet, cover, and allow the cheese to melt for 1–2 minutes.
- Garnish with chopped cilantro and serve with avocado slices, if desired.
Notes
For a lower-carb version, substitute half the sweet potatoes with diced zucchini or cauliflower rice.
Make it dairy-free by using a plant-based cheese alternative or omitting cheese.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months (add cheese when reheating).
Adjust spice levels by adding diced jalapeños or a pinch of cayenne pepper for extra heat.