Description

This Southwest Ground Beef Sweet Potato Skillet is a hearty and flavorful one-pan meal featuring lean ground beef, tender sweet potatoes, and nutritious kale, all seasoned with classic Southwest spices. Quick to prepare and packed with vibrant flavors, it makes for a perfect weeknight dinner that’s both satisfying and wholesome. Optional cheddar cheese adds a rich, melting finish, while fresh cilantro and sliced avocado provide bright, fresh toppings.

Ingredients

Scale

Meat and Vegetables

1 pound lean ground beef (90/10)
1 small onion (finely diced)
3 cups sweet potatoes (peeled and cut into ½” cubes)
2 cloves garlic (minced)
2 cups kale (shredded)
½ cup cilantro (chopped for serving)
1 avocado (sliced for serving)

Seasonings and Other

1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon kosher salt (or more to taste)
½ teaspoon garlic powder
¼ teaspoon red pepper flakes
1 cup cheddar cheese (shredded, optional)

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Instructions

Cook the Ground Beef: Heat a large skillet over medium heat. Add the ground beef and cook until browned, about 5-6 minutes. Drain excess fat if necessary, then transfer the beef to a plate and set aside.
Sauté the Onion: In the same skillet, add the diced onion and sauté over medium heat for 4-5 minutes until translucent. Remove the onions to the plate with the beef.
Cook Sweet Potatoes: Add 1 tablespoon of olive oil to the skillet and then the cubed sweet potatoes. Cook over medium-high heat for 8-10 minutes, stirring every few minutes, until the sweet potatoes are browned and tender inside.
Combine Beef and Onions: Return the cooked ground beef and onions to the skillet with the sweet potatoes.
Add Garlic and Seasonings: Stir in the minced garlic, chili powder, cumin, kosher salt, garlic powder, and red pepper flakes. Cook for about 1 minute until fragrant.
Cook the Kale: Add the shredded kale to the skillet and stir well to combine. Cover with a lid and let the kale cook down for a few minutes until wilted.
Melt the Cheese (Optional): If using cheddar cheese, sprinkle it over the skillet contents, cover again, and let it melt for a few minutes.
Finish and Serve: Turn off the heat. Top the skillet with chopped cilantro and serve with sliced avocado on the side. Optionally, serve with salsa and hot sauce for extra flavor.

Notes

You can substitute kale with spinach or Swiss chard for a different leafy green option.
For a spicier version, add more red pepper flakes or use a hotter chili powder blend.
If you prefer a vegetarian meal, replace the ground beef with crumbled tempeh or cooked black beans.
Sweet potatoes should be cut uniformly to ensure even cooking.
Use a non-stick skillet or cast iron pan for best results.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.