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A bowl of ground beef hash with sweet potatoes, melted cheese, diced vegetables, chopped cilantro, and a lime wedge on top.
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Ground Beef and Sweet Potato

This ground beef and sweet potato skillet is a 30-minute one-pan dinner with seasoned beef, tender sweet potatoes, salsa, and melty cheese.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Southwest
Keyword: easy dinner, skillet
Servings: 4
Calories: 510kcal
Author: Sophie Viau

Equipment

  • Large skillet (10 to 12 inches)
  • Microwave-safe bowl
  • Wooden spoon
  • Lid for skillet

Ingredients

  • 1 tablespoon olive oil
  • 1 medium white onion diced
  • 2 medium sweet potatoes peeled and diced into ½-inch cubes
  • 1 pound ground beef 85/15 or 90/10
  • 3 cloves garlic minced
  • 1 tablespoon tex mex seasoning
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 cup salsa mild, medium, or hot
  • 1 cup shredded cheddar cheese
  • Fresh cilantro and lime wedges for serving

Instructions

  • Add the diced sweet potatoes to a microwave-safe bowl with 2 tablespoons of water. Cover the bowl with a plate or damp paper towel and microwave on high for 3 to 4 minutes until the potatoes are just tender when pierced with a fork. Drain any remaining water and set the bowl aside.
  • Warm the olive oil in a large skillet (10 to 12 inches) over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally, until the onion softens and becomes translucent.
  • Add the ground beef to the skillet with the onion. Use a wooden spoon to break the beef into small crumbles as it cooks. Continue cooking for 6 to 7 minutes, stirring now and then, until the beef is browned and no pink remains. If there's a lot of grease in the pan, carefully drain it off.
  • Stir in the minced garlic, tex mex seasoning, ground cumin, salt, and pepper. Cook for about 30 seconds, stirring constantly, until the garlic becomes fragrant and the spices are toasted.
  • Add the pre-cooked sweet potatoes and salsa to the skillet. Stir everything together well. Let the mixture simmer uncovered for 5 to 7 minutes, stirring occasionally, until the sweet potatoes are fully tender and the sauce has thickened slightly.
  • Sprinkle the shredded cheddar cheese evenly over the top of the skillet. Cover the skillet with a lid and let it sit for 2 minutes so the cheese melts completely.
  • Remove the skillet from the heat. Top with fresh cilantro and serve immediately with lime wedges on the side.

Notes

 

  1. Sweet potato size matters: Cut the sweet potatoes into uniform ½-inch cubes so they cook evenly. Bigger pieces will stay hard, smaller pieces will turn mushy.
  2. Don't skip the microwave: Pre-cooking the sweet potatoes in the microwave saves you 15+ minutes of stovetop time and keeps them from getting mushy later.
  3. Pick a salsa you like: The salsa is doing a lot of work here as both seasoning and sauce. Use one that tastes good on its own.
  4. Add extra veggies: Diced bell peppers, frozen corn, or a can of drained black beans all make great additions. Add them when you add the sweet potatoes.

Nutrition

Calories: 510kcal | Carbohydrates: 31g | Protein: 26g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 88mg | Sodium: 760mg | Potassium: 933mg | Fiber: 5g | Sugar: 8g | Vitamin A: 16633IU | Vitamin C: 7mg | Calcium: 275mg | Iron: 4mg
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