Name: Cheesy Tex-Mex Ground Beef & Sweet Potato Skillet Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; ½ cup onion, diced; 2 cloves garlic, minced; 3 cups sweet potatoes, cubed (about 2 medium potatoes); 2 tablespoons taco seasoning (or 1 packet); 1 cup water; 1 cup frozen corn; 1 poblano pepper, seeded and diced; 1 cup shredded cheese (cheddar, Mexican blend, or queso asadero); Cilantro; Avocado; Sour cream

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Introduction

This Cheesy Tex-Mex Ground Beef & Sweet Potato Skillet is a hearty and flavorful one-pan meal that combines tender sweet potatoes with seasoned ground beef and melted cheese. It’s perfect for a quick weeknight dinner that satisfies everyone at the table.

The dish is in a black pan placed on a white marbled surface, showing a mix of three main layers visible from the top. The bottom layer is a crumbly, dark brown cooked ground meat. Scattered through the meat are medium-sized soft orange cubes of cooked sweet potato. On top, melted pale yellow cheese is spread unevenly, oozing and mingling with the meat and sweet potatoes, with a few small green herb pieces for garnish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
½ cup onion, diced
2 cloves garlic, minced
3 cups sweet potatoes, cubed (about 2 medium potatoes)
2 tablespoons taco seasoning (or 1 packet)
1 cup water
1 cup frozen corn
1 poblano pepper, seeded and diced
1 cup shredded cheese (cheddar, Mexican blend, or queso asadero)
Cilantro, avocado, and sour cream for serving (optional)

Instructions

Step 1: In a large nonstick skillet, brown the ground beef and diced onions over medium heat for about 10 minutes. Drain any excess fat from the skillet.
Step 2: Add the minced garlic, cubed sweet potatoes, taco seasoning, water, frozen corn, and diced poblano pepper to the skillet. Stir to combine.
Step 3: Cover the skillet and cook for 12–15 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
Step 4: Remove the lid and continue cooking over medium-low heat for 3–5 minutes to allow any remaining liquid to evaporate.
Step 5: Sprinkle the shredded cheese evenly over the top and let it melt. Serve garnished with cilantro, avocado, and sour cream if desired.

Tips & Variations

Use ground turkey or chicken instead of beef for a lighter version.
Add black beans for extra protein and fiber.
Swap poblano pepper with jalapeño if you prefer more heat.
For a smoky flavor, try adding a dash of smoked paprika to the taco seasoning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. If the dish thickens too much when reheated, add a splash of water to loosen it up.

How to Serve

The image shows a black skillet filled with a colorful dish. The dish has three main layers: the bottom layer consists of cooked ground meat mixed with spices and chopped tomatoes, creating a reddish-brown texture. On top of that, there is a layer of melted cheese that looks creamy and slightly browned. Scattered on the surface are bright orange chunks of roasted sweet potatoes and small halved cherry tomatoes. Several dollops of creamy green guacamole sit on top, adding a fresh and smooth contrast. The skillet is on a wooden surface with a few lime wedges and a small bowl of fresh greens around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the skillet and store it in the fridge for up to 3 days. Reheat thoroughly before serving for the best taste and texture.

What can I substitute for the poblano pepper?

If you don’t have poblano peppers, you can use bell peppers for a milder flavor or jalapeños if you want some extra spice. Removing seeds will reduce heat.