Spicy Southwest Ground Beef and Sweet Potato Skillet: a quick one-pan meal featuring Tex-Mex flavors, lean protein, and nutritious vegetables.

Scale

1 lb (450g) lean ground beef (90/10 recommended)

2 medium sweet potatoes (about 1 lb/450g), peeled and diced into ½-inch cubes

1 medium yellow onion (about 1 cup/160g), diced

1 red bell pepper (about 1 cup/150g), diced

3 cloves garlic (about 1 tablespoon/9g), minced

1 can (15 oz/425g) black beans, drained and rinsed

1 cup (240ml) corn kernels, fresh or frozen

2 tablespoons (30ml) olive oil, divided

2 tablespoons (16g) Southwest seasoning (or taco seasoning)

1 teaspoon (2g) ground cumin

½ teaspoon (1g) smoked paprika

¼ teaspoon cayenne pepper (optional, for heat)

Salt and pepper to taste

½ cup (120ml) low-sodium chicken broth

Fresh cilantro, lime wedges, and avocado slices for garnish (optional)

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced sweet potatoes and a pinch of salt, cooking for about 5 minutes until they begin to soften.
Push sweet potatoes to one side, add remaining oil and ground beef to the empty space. Season with half the Southwest seasoning and cook 5-7 minutes until no longer pink.
Add diced onion and bell pepper, cooking for 3-4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
Sprinkle remaining Southwest seasoning, cumin, smoked paprika, and cayenne pepper (if using). Stir to coat all ingredients evenly. Pour in chicken broth, scraping any browned bits from the pan.
Fold in black beans and corn kernels. Reduce heat to medium-low and simmer about 5 minutes until sweet potatoes are tender and liquid has reduced.
Taste and adjust seasoning. Remove from heat and let rest 2 minutes before serving. Garnish with fresh cilantro, lime wedges, and avocado slices if desired.