Tex-Mex Ground Beef Sweet Potato Skillet

A one-pan skillet meal made with lean ground beef, onion, diced tomatoes & green chilies, green pepper, diced sweet potatoes, and spices, ready in under 30 minutes.

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 332kcal

Author Amee

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

*Topping with cheese will boost the protein to over 32 grams per serving.

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