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 flavorful and satisfying one-pan meal. Combining hearty ground beef, tender sweet potatoes, and zesty spices, it’s perfect for a quick weeknight dinner that the whole family will enjoy.

The image shows a close-up view of a single-layer dish in a dark pan, placed on a white marbled surface. The dish is made of small brown cooked ground meat mixed with bright orange cubes of cooked sweet potato, both evenly spread across the pan. Melted light yellow cheese is scattered on top, slightly covering the meat and sweet potato, with a few small green leaves sprinkled for garnish. The texture of the meat looks crumbly, the sweet potato pieces are soft and chunky, and the cheese appears gooey and melted. 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 until cooked through. Drain any excess fat.
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 tender when pierced with a fork.
Step 4: Remove the lid and continue cooking over medium-low heat for another 3–5 minutes to let excess liquid evaporate.
Step 5: Sprinkle the shredded cheese evenly over the top and allow it to melt. Serve hot, garnished with cilantro, avocado slices, or a dollop of sour cream if desired.

Tips & Variations

For extra heat, add a pinch of crushed red pepper flakes or use a spicier chili instead of poblano.
Substitute sweet potatoes with butternut squash for a different fall flavor.
Use ground turkey for a leaner option without sacrificing taste.
If taco seasoning isn’t available, use a mix of chili powder, cumin, paprika, garlic powder, and oregano to taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the dish feels dry to keep the sweet potatoes tender.

How to Serve

A close-up of a round metal pan filled with a cooked dish featuring small brown ground meat pieces mixed with bright orange cubed vegetables, likely sweet potatoes, and bits of red tomato. Melted yellow and white cheese is spread unevenly over the top, creating a creamy texture that blends with the meat and vegetables. Fresh green cilantro leaves are scattered across the dish for a pop of color. A wooden spoon rests inside the pan on the left side, partially covered by the food. The pan is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in advance?

Yes, this skillet meal keeps well and can be made a day ahead. Just reheat thoroughly before serving and add cheese fresh each time for the best melt.

Can I use fresh corn instead of frozen?

Absolutely! Fresh corn kernels work wonderfully and add a sweet crunch. Use about 1 cup of fresh corn in place of the frozen.