Description
A hearty and flavorful Southwest Ground Beef and Sweet Potato Skillet that combines tender sweet potatoes with spiced ground beef and colorful bell peppers for a delicious one-pan meal perfect for weeknight dinners.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, diced
- 1 cup bell peppers, chopped (mix of red and yellow)
- 1 medium onion, chopped
- 3 cloves garlic, minced
Proteins
- 1 lb lean ground beef
Spices & Oils
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Prepare the vegetables: Peel and dice the sweet potatoes into small cubes. Chop the bell peppers, onion, and mince the garlic cloves to have all ingredients ready for cooking.
- Brown the ground beef: Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the ground beef and cook it for about 5 minutes until browned and no longer pink, breaking it apart as it cooks.
- Sauté aromatics and peppers: Add the chopped onion and minced garlic to the skillet with the browned beef. Sauté for approximately 2 minutes until fragrant and the onions start to soften. Stir in the chopped bell peppers and cook briefly to combine flavors.
- Add sweet potatoes and spices: Incorporate the diced sweet potatoes into the skillet along with ground cumin and smoked paprika. Season with salt and pepper to your taste. Stir everything well to coat the vegetables and beef evenly with the spices.
- Simmer till tender: Cover the skillet with a lid and reduce the heat to low. Let it simmer for about 15 minutes, or until the sweet potatoes are tender when pierced with a fork, stirring occasionally to prevent sticking.
- Garnish and serve: Remove the lid and check seasoning, adjusting salt and pepper if needed. Serve the skillet warm, garnished with fresh parsley for a burst of color and freshness.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Adding a splash of lime juice just before serving can brighten the flavors.
- For extra heat, include diced jalapeños or a pinch of cayenne pepper with the spices.
- This recipe can be made gluten-free as is, just verify the spices and seasonings are gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in a skillet or microwave.
