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In the fast-paced world we live in, one-pan meals have surged in popularity among home cooks and busy families alike. These convenient dishes not only simplify the cooking process but also minimize cleanup, making them a practical choice for weeknight dinners. The Southwest Ground Beef and Sweet Potato Skillet stands out as a delicious and nutritious option that embodies the vibrant flavors of Southwestern cuisine. With its delightful combination of savory ground beef (or turkey) and hearty sweet potatoes, this dish promises to satisfy your taste buds while nourishing your body.

Southwest Ground Beef and Sweet Potato Skillet

Savor the flavors of the Southwest with this delicious Ground Beef and Sweet Potato Skillet! This one-pan meal combines ground beef or turkey with tender sweet potatoes, bell peppers, and a zesty tomato base for a quick and satisfying dinner. Seasoned with chili powder, cumin, and smoked paprika, it's topped with melty cheese and fresh cilantro for added flavor. Perfect for busy weeknights, this recipe is ready in just 30 minutes! Enjoy with lime wedges for a citrusy kick.
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Ingredients
  

1 lb ground beef (or ground turkey)

2 medium sweet potatoes, peeled and diced

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 can (14.5 oz) diced tomatoes with green chilies, undrained

1 cup corn (fresh or frozen)

1 tbsp olive oil

1 tsp chili powder

1 tsp cumin

1/2 tsp smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for 1 more minute.

    Add the ground beef (or turkey) to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

      Stir in the diced sweet potatoes, red bell pepper, chili powder, cumin, smoked paprika, salt, and pepper. Mix well to evenly coat the sweet potatoes with the spices.

        Pour in the can of diced tomatoes with green chilies and the corn. Bring the mixture to a simmer, cover, and cook for about 15 minutes, or until the sweet potatoes are tender, stirring occasionally.

          Once the sweet potatoes are fork-tender, sprinkle the shredded cheese over the top. Cover the skillet again and let it melt for about 2-3 minutes.

            Remove the skillet from the heat and garnish with freshly chopped cilantro. Serve hot with lime wedges on the side for squeezing.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4