Tex-Mex Ground Beef Sweet Potato Skillet
Simplify dinnertime with this quick and easy Tex-Mex Ground Beef Sweet Potato Skillet. Made with lean ground beef, onion, Ro-Tel tomatoes, sweet potato, green pepper, and a blend of bold spices, it’s the perfect protein and fiber-packed recipe the whole family will love! Ready in under 30 minutes.
If you’re looking for something to make with a pound of ground beef and a couple of sweet potatoes, you’re in the right place. Just like these Beef Sausage–Stuffed Sweet Potatoes, this Ground Beef Sweet Potato Skillet pairs protein-packed lean ground beef with tender sweet potatoes for a low-calorie yet incredibly satisfying dinner.
Beyond the ground beef and sweet potatoes, this skillet is loaded with aromatic onions, savory bell peppers, and simple Tex-Mex spices. At the same time, a can of diced tomatoes & green chilies adds a bright, slightly tangy finish.
You can even melt freshly shredded sharp cheddar into the skillet. This not only adds rich, gooey goodness but also even more protein! Altogether, you get the perfect balance of savory, sweet, and slightly smoky in every bite. Best of all, it all comes together in one pan in under 30 minutes! 🙌
Recipe highlights
- Low-calorie & high-protein. Packed with approximately 28 grams of protein per serving (32 grams with the optional cheese topping), this skillet is satisfying without being heavy.
- Quick and EASY. Minimal prep and simple steps get this ground beef skillet from the stovetop to the table in under 30 minutes—perfect for busy weeknights.
- Nutritious. Between the lean beef, sweet potatoes, and veggies, this recipe covers multiple food groups in one pan.
- Gluten-free & dairy-free. This recipe makes for a naturally gluten-free and dairy-free meal (though I highly recommend melting shredded cheddar on top for that irresistible cheesy finish).
Ingredients you’ll need
- Cooking spray. I start all of my skillet recipes with a spritz of avocado or olive oil spray so nothing sticks or burns.
- Ground beef. I like using 92% lean ground beef—it has just enough fat to stay juicy without making the dish greasy. If you use a fattier beef, drain off the excess fat after browning to avoid an oily dish.
- Onion. I use diced Vidalia onion for sweetness and depth, but white or yellow work too.
- Seasonings. A mix of sweet (or smoky) paprika, chili powder, cumin, garlic powder, salt, and pepper gives the dish its signature Tex-Mex flavor. Feel free to add red pepper flakes or cayenne pepper here if you like a little kick.
- Ro-Tel. A can of drained Ro-Tel adds moisture, brightness, and just a hint of heat. If you can’t find Ro-Tel, a can of regular diced tomatoes and a small can of diced green chilies will work. Just make sure to drain them well before using.
- Cooking oil. I use avocado oil for sautéing the sweet potatoes. If you only have olive oil, you can use it; however, it has a slightly lower smoke point, so just keep an eye on your heat.
- Sweet potatoes. The supporting star of our skillet! They bring natural sweetness and a satisfying, tender texture. Take time cutting them into evenly sized cubes so they cook uniformly.
- Bell Peppers. Bell peppers add crunch, color, and a subtle sweetness. I usually go with green peppers, but feel free to use red, yellow, orange, or a combo of colors!
How to make a ground beef skillet with sweet potatoes
Step 1: Preheat the pan. Place a large skillet over medium heat and lightly spray it with avocado or olive oil spray.
Step 2: Brown the beef. Add the beef and onion to the skillet, and cook, breaking up the meat with a sturdy spatula or spoon, until the meat is no longer pink.
Step 3: Add seasonings. Drain any excess fat from the pan, then sprinkle in the paprika, chili powder, cumin, garlic powder, salt, and pepper. Add the drained diced tomatoes & green chilies, and give everything a good stir. Transfer this mixture to a separate dish, cover, and set aside.
Step 4: Add sweet potatoes. Heat avocado oil in the same skillet. Once shimmering, add the sweet potatoes and an extra pinch of salt, stir well, then cover and cook until the potatoes start to soften, stirring halfway through.
Step 5: Add bell peppers. Add the bell peppers and 2-3 tablespoons of water. Stir, cover, and continue cooking until the sweet potatoes and peppers are tender, stirring halfway to prevent the potatoes from sticking.
Step 6: Combine & season. Reduce the heat to low, return the beef mixture to the pan, and toss everything together well. Taste and adjust with additional salt and pepper if needed.
Step 7: Optional topping. If you want to boost the protein even further, sprinkle a layer of freshly shredded sharp cheddar cheese over the top, then cover with a lid until the cheese is melted. Garnish with fresh parsley, and dig in!
Recipe tips and FAQs
- Get a good sear. Let the ground beef sizzle undisturbed for the first couple of minutes before breaking it apart. This helps develop that flavorful brown crust and locks in juices.
- Bloom your seasonings. After draining the fat from the pan, add the spices, and allow them to toast undisturbed for about 30 seconds to intensify their aroma and infuse the beef and potatoes with maximum flavor.
- Cover while cooking. Keeping the skillet covered while cooking the sweet potatoes traps steam, which helps them stay tender inside while the exterior lightly caramelizes.
- Don’t skip the H20! Adding water along with the bell peppers loosens any flavorful browned bits from the bottom and helps the sweet potatoes tenderize. You only need a few tablespoons.
Variations
One of my favorite things about this ground beef and sweet potato skillet is how easy it is to customize with whatever you’re craving or whatever you already have in the fridge. Here are some ideas:
- Top with cheese – I didn’t photograph the recipe with the optional shredded sharp cheddar or Colby Jack topping, but trust me, it’s delicious and boosts the protein to over 32 grams per serving. Always shred your cheese fresh for the best melt.
- Ground beef swaps – If ground beef isn’t your thing, you can substitute it with ground chicken or ground turkey for a lighter version.
- Optional extras – Stir in corn kernels, black beans, or fresh spinach at the end for extra texture, color, and nutrients. Top with a fried or poached egg for even more protein (this version is SO GOOD for breakfast).
If you don’t have sweet potatoes or just want to try something different, try butternut squash, carrots, or even regular white or gold potatoes. Each will cook slightly differently, so keep an eye on them and adjust the cooking time until they’re fork-tender.
Yes! All the ingredients in this recipe are naturally gluten-free. But it never hurts to double-check the labels on your spices and canned ingredients to make sure.
Serving suggestions
First and foremost, have your favorite Tex-Mex-style toppings within reach—think avocado slices (or guac!), sour cream, salsa, fresh cilantro, lime wedges, hot sauce, and so on.
That said, this skillet is a balanced meal all on its own, but you could always serve the beef and sweet potato mixture over a bed of fluffy rice or quinoa to bulk it up a bit. The mixture is also great spooned into warm tortillas or lettuce cups with a bit of cheese and salsa for easy beef and sweet potato tacos!
Storing and freezing
Storing: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Let the skillet cool completely, then transfer portions to freezer-safe containers, and freeze for up to 3 months. To reheat, thaw overnight in the fridge, then warm it gently on the stovetop or in the microwave in 30-60 second bursts until heated through.
More high-protein skillet recipes
- Italian Ground Beef Skillet
- Southwest Breakfast Skillet
- Zucchini and Sausage Pasta Skillet
- Pesto Chicken Skillet
- Cheesy Taco Rice Skillet
If you love this Tex-Mex Ground Beef Skillet with Sweet Potatoes, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Tex-Mex Ground Beef Sweet Potato Skillet
Equipment
- Large non-stick skillet
Ingredients
- cooking spray avocado or olive oil
- 1 lb 92% lean ground beef
- ½ sweet onion diced
- 1 tbsp sweet paprika
- 1½ tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 10 oz diced tomatoes and green chilies aka Ro-Tel, drained well
- 1 tbsp avocado oil
- 2 medium sweet potatoes peeled and diced into ½" pieces
- ½ tsp coarse salt
- 2 green peppers seeded and chopped
Instructions
- Heat a large skillet, sprayed with avocado or olive oil spray, over medium heat.
- Add the ground beef and onion and cook for 8-10 minutes, until no longer pink, breaking up the meat with a sturdy spatula or spoon.
- Drain any excess fat or liquid from the pan, if needed, and add the paprika, chili powder, cumin, garlic powder, salt, and pepper. Then add the drained tomatoes and green chilies and stir until mixed. Pour the beef mixture into a dish, cover to keep warm, and set aside.
- Add the avocado oil to the skillet. When the oil is hot, add the diced sweet potatoes and the additional ½ tsp coarse salt. Stir the potatoes to coat them well with the oil, cover, and cook for 5-6 minutes, stirring halfway, until the potatoes are starting to soften and brown.
- Add the diced bell peppers to the skillet, along with 2-3 tablespoons of water to deglaze the pan and prevent sticking. Stir, cover, and cook 7-10 minutes more, until the potatoes are tender and peppers have softened. I usually stir a few times to prevent the potatoes from sticking to the bottom of the pan.
- Reduce the heat to low, add the ground beef mixture back to the skillet, and toss to combine. Season with additional salt and pepper, if desired.
- Optional: top with ½ cup freshly shredded sharp cheddar or Colby Jack cheese (shred from the block for optimal melting), then cover with a lid until melted on top. Garnish with fresh parsley, if desired.
Notes
- Get a good sear. Let the ground beef sizzle undisturbed for the first couple of minutes before breaking it apart. This helps develop that flavorful brown crust and locks in juices.
- Bloom your seasonings. After draining the fat from the pan, add the spices, and allow them to toast undisturbed for about 30 seconds to intensify their aroma and infuse the beef and potatoes with maximum flavor.
- Cover while cooking. Keeping the skillet covered while cooking the sweet potatoes traps steam, which helps them stay tender inside while the exterior lightly caramelizes.
- Don’t skip the H20! Adding water along with the bell peppers loosens any flavorful browned bits from the bottom and helps the sweet potatoes tenderize. You only need 2-3 tablespoons.
Nutrition
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