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For crazy busy nights when everyone hopes for less cleanup, this is the skillet meal I count on. It's loaded with punchy Southwest flavor, hearty beef, and sweet potatoes—all done in about thirty minutes. My pickiest kid always wants more.
Came up with this one night when the pantry was almost empty and it instantly became a favorite—everyone asked for it again right away
Tasty Ingredients
- Cilantro: Gives a zippy Southwest finish Only toss it on if you enjoy its taste
- Shredded cheddar cheese: Melts to perfection on top For gooey bites, grab sharp cheddar and shred it yourself
- Water: Keeps everything simmering smoothly Use filtered for the cleanest flavor
- Canned diced green chiles: Adds a gentle kick Pick spicy or mild—your call
- Fire roasted diced tomatoes: Smooth smoky tang Look for ones with real charred bits
- Peeled and diced sweet potatoes: Sweet, creamy magic Stick with bright orange varieties
- Grated garlic: Loads it with flavor Fresh garlic makes it punchy
- Kosher salt and black pepper: Can’t go without these Try fresh cracked pepper for a bigger kick
- Ground cumin: Brings warmth and a Tex Mex vibe For awesome flavor, get whole seeds and grind 'em
- Chili powder: The real Southwest spark Grab a dark red, freshly packed one if you can
- Lean ground beef: Fills you up and keeps it rich Go for ninety percent lean so it’s not greasy
- Diced onion: Savory start and a hint of sweetness Yellow works best
- Olive oil: Prevents sticking and adds flavor Best with extra virgin
Easy Steps
- Finish and Top:
- Sprinkle cheddar over the skillet, put the lid back, and let the cheese get all gooey—takes about a minute or so
- Bring Back the Beef:
- Bump the beef and onion mixture back into your skillet with the cooked sweet potatoes Gently stir 'til it all comes together
- Make Sweet Potatoes Perfect:
- Add sweet potatoes, fire roasted tomatoes, diced green chiles, water, rest of the spices, and a pinch more salt and pepper Mix carefully Lower the heat, cover, and let it cook for about twenty minutes Stir halfway through Test the potatoes—they’re ready if you can poke them with a fork
- Start with Beef and Onion:
- Pour olive oil in a big skillet and heat it medium high Toss in ground beef and onion Smash the meat up with a spoon Sprinkle with chili powder, half the cumin, salt, and black pepper Cook until the beef's brown almost all the way—usually takes 6 to 8 minutes
- Add Garlic:
- When the meat's almost done, add grated garlic Stir for a minute so it smells great but doesn't burn Move everything onto a plate, wipe out the pan
- Serve and Garnish:
- Hit the top with some fresh chopped cilantro Dig in hot from the pan or scoop it into bowls for everyone
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The fire roasted tomatoes really amp up the flavor. When I toss on a handful of cilantro, I instantly think of family nights squeezed around the table with everyone grabbing for seconds.
How to Store
Keep leftovers chilled in a sealed container for up to three days. For reheating, a skillet over medium low heat with a splash of water works great. Freeze flat in bags if you want. Let thaw overnight in the fridge, then gently rewarm on the stove.
Easy Swaps
Want it lighter? Ground turkey or chicken swap in easy. Black beans are a great meatless option. Like more spice? Try pepper jack instead of cheddar. Out of sweet potatoes? Yukon gold potatoes work in a pinch but aren’t as sweet.
Serving Up Ideas
This one’s great on its own, but side tortillas make it more fun. I’ve also piled leftovers on brown rice or wrapped it up in lettuce cups for crunch. Top with avocado, a squeeze of lime, or more cheese to switch it up.
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Southwest Story
Big Southwest tastes mean heavy on the spice and keeping it simple for sharing. Chili powder and cumin are classic Texan and New Mexican go-tos. This meal brings those bold flavors straight to your kitchen—no stress, just a little chopping and stirring.
Frequently Asked Questions
- → Can I use ground turkey instead of beef?
You sure can swap in turkey! It works just as well with the veggies and seasoning.
- → How can I make this dish spicier?
Want more heat? Add some cayenne or use hotter peppers, or throw on jalapeños at the end.
- → Is this skillet suitable for meal prep?
Yep, it keeps well in the fridge and warms up fast. Great for lunches and busy nights.
- → Can I make it dairy-free?
Just leave out the cheese or pick a plant-based cheese. It still turns out tasty.
- → What sides pair well with this meal?
It's filling by itself, but a green salad, tortillas, or some black beans are tasty picks.
- → Can I freeze leftovers?
Definitely! Pop leftovers in a sealed container and freeze. Reheat all the way before eating.