Southwest Ground Beef and Sweet Potato Skillet
One-pan creamy ground beef and sweet potato skillet is packed with veggies, smoky seasonings, and creamy texture for a delicious and satisfying dinner.
Servings 4
Ingredients
- 2 tablespoons avocado oil
- 2 medium sweet potatoes peeled and diced
- 1 small red onion diced
- 1 pound ground beef
- 2 garlic cloves minced
- 2 tablespoons taco seasoning see notes for alternative
- 1 red bell pepper diced
- 1 cup corn kernels
- 1 15 oz can diced tomatoes with liquid
- 1 4 oz can diced green chiles
- 4 ounces cream cheese softened and cubed
- ½ cup bone broth optional
- ½ cup shredded cheddar cheese
- toppings like fresh cilantro, avocado, and lime
Instructions
- Heat 2 tablespoons avocado oil in a large skillet over medium heat. Add 2 medium sweet potatoes diced and cook for 5-7 minutes, stirring occasionally, until slightly softened. Remove from skillet and set aside.
- In the same skillet, add the 1 small red onion and cook until softened and translucent. Add the 1 pound ground beef and cook, breaking it up, until the beef is browned.
- Stir in 2 garlic cloves and 2 tablespoons taco seasoning and cook for 30 seconds until fragrant.
- Add 1 red bell pepper, diced, 1 cup corn kernels, 1 15 oz can diced tomatoes with liquid, and, 1 4 oz can diced green chiles, ½ cup bone broth (optional) and the sweet potatoes back to the skillet. Stir well and cover. Let simmer for 10-15 minutes until the sweet potatoes are fully tender.
- Reduce heat to low and stir in the cubed 4 ounces cream cheese. Continue stirring until fully melted and incorporated into the skillet.
- Top with ½ cup shredded cheddar cheese on top and let it melt for 1-2 minutes. Garnish with fresh toppings like fresh cilantro, avocado, and lime .
Notes
Storage: Transfer leftover to an airtight container and store in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium-low heat with a splash of broth or water. To freeze, I recommend freezing in individual portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Helpful Tips:
- No taco seasoning on hand? Try swapping 2 tablespoons of taco seasoning with 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon oregano, 1 teaspoon salt or to taste and ¼ teaspoon black pepper.
- Cut sweet potatoes evenly. For uniform cooking, make sure the sweet potatoes are cut into similar size.
- Use softened cream cheese. It melts into the skillet more smoothly. Let it hang out at room temperature while you prep. It also helps to cube it before adding and stir frequently over low heat to melt evenly.
- Add broth last. You may not need to add this additional liquid, depending on the veggies and other ingredients because you don't want it too watery.
Nutrition
Calories: 676kcal | Carbohydrates: 40g | Protein: 30g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 666mg | Potassium: 1092mg | Fiber: 7g | Sugar: 13g | Vitamin A: 17742IU | Vitamin C: 54mg | Calcium: 226mg | Iron: 4mg