This Mexican-inspired sweet potato and beef skillet is a flavorful, protein-packed meal that’s perfect for lunch. Featuring seasoned ground beef, tender sweet potatoes, black beans, corn, and melted cheddar cheese, this dish is both nutritious and satisfying. It’s easy to make in one pan, making it an excellent choice for meal prep or a quick and hearty meal.
Why You’ll Love This Recipe
- One-Pan Meal – Minimal cleanup with maximum flavor.
- Balanced & Nutritious – Packed with protein, fiber, and healthy carbs.
- Quick & Easy – Ready in under 30 minutes, perfect for busy days.
- Great for Meal Prep – Stores well and reheats easily.
- Customizable – Adjust spices and ingredients to suit your taste.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb ground beef
- 1 cup diced sweet potatoes
- ½ cup black beans
- ½ cup corn
- 1 teaspoon taco seasoning
- ½ cup shredded cheddar cheese
Directions
-
Brown the Ground Beef
- Heat a large skillet over medium heat and cook the ground beef until browned.
- Drain excess fat if necessary.
-
Cook the Sweet Potatoes
- Add the diced sweet potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until tender.
-
Add the Beans & Corn
- Stir in black beans, corn, and taco seasoning.
- Cook for another 3–5 minutes, allowing the flavors to meld together.
-
Melt the Cheese & Serve
- Sprinkle shredded cheddar cheese over the skillet.
- Cover with a lid for 1–2 minutes until the cheese melts.
- Serve warm and enjoy!
Servings and Timing
- Servings: 3–4
- Preparation Time: 10 minutes
- Cooking Time: 15–20 minutes
- Total Time: 25–30 minutes
Variations
- Spicy Version: Add chopped jalapeños or red pepper flakes.
- Vegetarian Option: Swap ground beef for plant-based crumbles or extra beans.
- Extra Flavor: Top with avocado, salsa, or a dollop of sour cream.
- Low-Carb Alternative: Replace sweet potatoes with cauliflower or zucchini.
- Different Cheese: Try pepper jack or cotija cheese instead of cheddar.
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze portions for up to 3 months; thaw in the fridge before reheating.
- Reheating: Warm in a skillet over low heat or microwave for 1–2 minutes.
FAQs
Can I use ground turkey instead of beef?
Yes! Ground turkey works well and keeps the dish lighter.
How do I make this dish dairy-free?
Simply omit the cheese or use a dairy-free alternative.
Can I make this dish ahead of time?
Yes! It’s perfect for meal prep and reheats well.
What’s a good side dish for this skillet?
Serve with tortilla chips, guacamole, or a fresh side salad.
Can I use canned sweet potatoes?
Fresh sweet potatoes work best, but canned can be used—just drain well and reduce cooking time.
What’s the best way to make this extra flavorful?
Use homemade taco seasoning or add cumin, smoked paprika, and chili powder.
How do I make this dish keto-friendly?
Replace the sweet potatoes and corn with bell peppers and cauliflower.
Can I add rice to this dish?
Yes! Mix in cooked brown rice or quinoa for extra heartiness.
What’s the best way to keep leftovers fresh?
Store in a sealed container and reheat with a splash of water to keep moisture.
Can I use frozen corn?
Yes! Frozen or canned corn both work well in this recipe.
Conclusion
This Mexican-inspired sweet potato and beef skillet is a quick, flavorful, and nutritious lunch option. With a delicious combination of protein, fiber, and cheesy goodness, it’s perfect for meal prep or a hearty work lunch. Try it today and enjoy a healthy and satisfying meal with minimal effort!
