Name: Easy Cheesy Tex Mex Beef & Sweet Potato Skillet Meal
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 lb ground beef; ½ cup onion, diced; 3 cups sweet potatoes, cubed (about 2 medium potatoes); 1 cup water; 1 cup frozen corn; 1 cup shredded cheese (cheddar, Mexican blend, or queso asadero)

Cheesy Tex Mex Ground Beef Sweet Potato Skillet is more than just a meal; it’s a vibrant celebration of flavor, convenience, and comforting warmth, all cooked to perfection in a single pan. As someone who deeply appreciates both hearty, satisfying dishes and the ease of a quick cleanup, I am absolutely delighted to share this incredible recipe with you today. Imagine tender, seasoned ground beef mingling with the natural sweetness of roasted sweet potatoes, all brought together under a luxurious, gooey blanket of melted cheese. It’s a culinary experience that truly redefines what a weeknight dinner can be.

The allure of Tex Mex cuisine lies in its rich heritage, a beautiful tapestry woven from the vibrant cultural fusion along the Texas-Mexico border. It’s a tradition that expertly combines robust, familiar ingredients with bold, aromatic spices, creating dishes that resonate deeply with so many of us. This particular skillet dish embodies that spirit, offering a delightful twist on classic Tex Mex flavors by incorporating the wholesome goodness of sweet potatoes. People adore this Cheesy Tex Mex Ground Beef Sweet Potato Skillet not just for its incredible depth of taste—the savory, the sweet, the spicy, and of course, the irresistible cheesy pull—but also for its incredibly appealing textures and the sheer simplicity of its preparation. It truly delivers on all fronts, promising a delicious and hassle-free dining experience that your whole family will love.

Ingredients:

For the Skillet:
1 ½ pounds lean ground beef (I prefer 85/15 or 90/10 for a good balance of flavor and less fat to drain)
2-3 medium sweet potatoes (about 1 ½ pounds), peeled and diced into ½-inch cubes
1 large yellow onion, finely diced
2 bell peppers (I love using one red and one green for color), cored, seeded, and diced into ½-inch pieces
4 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained (fire-roasted if you can find them for an extra smoky kick!)
1 (15-ounce) can black beans, rinsed and drained thoroughly
1 (15-ounce) can pinto beans, rinsed and drained (or another can of black beans if you prefer)
1 cup frozen corn (no need to thaw)
1 cup low-sodium chicken or beef broth
2 tablespoons olive oil (or avocado oil)
1 ½ cups shredded Tex Mex cheese blend (or a mix of sharp cheddar and Monterey Jack), plus extra for serving if desired
For the Spice Blend:
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
¼ teaspoon cayenne pepper (optional, for a little heat – adjust to your preference!)
1 teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
For Garnish (Optional, but highly recommended!):
Fresh cilantro, chopped
Sour cream or plain Greek yogurt
Sliced avocado or guacamole
Lime wedges
Jalapeño slices (fresh or pickled)

Prepping Our Pantry & Veggies

First things first, let’s get organized! Before you even think about heating that skillet, I always recommend preparing all your ingredients. This practice, known as “mise en place,” makes the entire cooking process smoother and much more enjoyable. Trust me, it makes a world of difference for our Cheesy Tex Mex Ground Beef Sweet Potato Skillet.
Grab those beautiful sweet potatoes. Carefully peel them using a vegetable peeler. Once peeled, transfer them to a sturdy cutting board. Now, dice them into ½-inch to ¾-inch cubes. Try your best to keep the cubes relatively uniform in size. This consistency is crucial because it ensures that all the sweet potato pieces cook evenly, preventing some from becoming mushy while others remain too firm. A good sharp chef’s knife will make this task much easier and safer.
Next up, the aromatic foundation. Take your large yellow onion. Carefully halve it, then peel away the outer skin. Place the flat side down on your cutting board and make vertical cuts, then horizontal cuts, and finally, dice it finely. I aim for a very fine dice here so the onion practically melts into the sauce, providing a subtle sweetness and depth without being overtly chunky.
Time for the colorful bell peppers! Grab your red and green bell peppers. Using a sharp knife, carefully slice around the core to remove it, then discard the seeds and any white pith. Lay the pepper halves flat and cut them into strips, then dice these strips into ½-inch pieces, similar in size to your sweet potatoes. The vibrant colors will really pop in our skillet!
Don’t forget the garlic! Peel your four cloves of garlic. You can either finely mince them with your knife or use a garlic press if you have one. I find mincing fresh garlic always brings a more potent and fresh flavor compared to pre-minced varieties.
Prepare your canned goods. Open your can of diced tomatoes but don’t drain them – we want all that flavorful liquid! Open your cans of black beans and pinto beans, then transfer them to a colander and rinse them thoroughly under cold running water until the water runs clear. This removes excess sodium and any starchy residue. Let them drain well before adding to the skillet. Get your frozen corn ready; no need to thaw it, it’ll cook quickly in the skillet.
Finally, create your spice blend. In a small bowl, combine your chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Give it a good whisk with a fork to ensure all the spices are evenly distributed. Having this ready to go saves time and ensures you don’t miss anything in the heat of cooking.

Building the Flavor Foundation

Heat things up! Place a large, deep skillet or a Dutch oven over medium-high heat. I prefer a cast-iron skillet for this recipe because it distributes heat so beautifully and gives a lovely crust, but any large, heavy-bottomed skillet will work perfectly. Add the 2 tablespoons of olive oil to the hot pan. Let the oil shimmer gently, indicating it’s ready for action.
Sauté the aromatics. Add the diced onions and bell peppers to the hot oil. Cook them, stirring occasionally, for about 5-7 minutes. You’re looking for them to soften significantly and become slightly translucent, and you’ll notice their sweet aroma filling your kitchen – that’s when you know the flavors are developing nicely.
Introduce the garlic. Once the onions and peppers are softened, add the minced garlic to the skillet. Continue to cook for another 1 minute, stirring constantly. Be careful not to burn the garlic, as burnt garlic can taste bitter and will spoil the wonderful aroma we’re building. We just want it to become fragrant and slightly golden.
Brown the ground beef. Push the softened vegetables to one side of the skillet, creating a space in the center. Add the lean ground beef to this cleared area. Break it apart with a wooden spoon or spatula. Cook the beef, stirring and crumbling it, until it’s completely browned and no longer pink. This usually takes about 6-8 minutes. Browning the beef properly is key here; it develops deep, savory notes that are essential for our Cheesy Tex Mex Ground Beef Sweet Potato Skillet.
Drain the excess fat. Once the beef is browned, if you see a significant amount of excess grease in the skillet, carefully drain it off. You can tilt the skillet and spoon out the fat, or use a paper towel to blot it up. If your ground beef is very lean, you might not have much to drain, which is great!
Infuse with spices. Return the ground beef and vegetables to the center of the skillet. Sprinkle your pre-mixed spice blend evenly over the beef and vegetables. Stir everything together thoroughly, making sure the spices coat every single piece. Cook for 1-2 minutes, stirring constantly. You’ll notice the spices becoming wonderfully fragrant; this step helps to “bloom” the spices, intensifying their flavors. The aroma at this point is absolutely incredible!

The Heart of the Skillet: Simmering & Infusion

Add the stars of the show and liquids. Pour in the undrained can of diced tomatoes. Add the diced sweet potatoes and the low-sodium chicken or beef broth. Stir everything together really well, making sure the sweet potatoes are mostly submerged in the liquid. If they’re not quite covered, don’t worry too much; they’ll steam and cook through.
Bring to a simmer. Increase the heat slightly to bring the mixture to a gentle boil, then reduce the heat to low.
Cover and cook. Cover the skillet tightly with a lid. Allow the mixture to simmer gently for about 15-20 minutes. During this time, the sweet potatoes will soften beautifully, absorbing all those incredible Tex Mex flavors. The key here is patience; don’t rush the simmering process.
Check for tenderness. After 15 minutes, carefully lift the lid and test a sweet potato cube with a fork. It should be fork-tender, meaning the fork easily pierces the potato without much resistance. If they’re still firm, replace the lid and continue to simmer for another 5-10 minutes, checking periodically.
Incorporate the beans and corn. Once the sweet potatoes are tender, stir in the rinsed and drained black beans, pinto beans, and the frozen corn. Stir gently to combine everything.
Heat through and adjust seasoning. Continue to cook, uncovered, for another 5 minutes, allowing the beans and corn to heat through and meld with the other ingredients. Taste the mixture at this point. This is your chance to adjust the seasoning! You might want to add a little more salt, pepper, or even a pinch more chili powder or cayenne if you like things spicier. Remember, flavors often develop further as the dish rests.

The Grand Finale: Cheesy Perfection

Prepare for the cheese melt. Once the skillet mixture is perfectly seasoned and heated through, turn off the heat.
Sprinkle with glorious cheese. Evenly sprinkle the 1 ½ cups of shredded Tex Mex cheese blend over the entire surface of the skillet mixture. Don’t be shy here; we’re making a “Cheesy Tex Mex Ground Beef Sweet Potato Skillet,” after all!
Melt that cheese! You have a couple of options here:
- Option A (Skillet Method): Place the lid back on the skillet and let it sit for 5-7 minutes. The residual heat from the skillet will gently melt the cheese into a glorious, gooey layer. This is my preferred method for convenience.
- Option B (Broiler Method): If you want a bubbly, slightly golden-brown crust on your cheese, ensure your skillet is oven-safe. Carefully transfer the skillet to a preheated broiler. Broil on low for 2-4 minutes, keeping a very close eye on it, until the cheese is melted, bubbly, and just starting to turn golden in spots. This method is fantastic but requires vigilance to prevent burning!
Regardless of the method you choose, you’re aiming for a perfectly melted, irresistible layer of cheese.

Serving Up Our Tex Mex Masterpiece

Let it rest briefly. Once the cheese is beautifully melted, remove the skillet from the heat (or broiler). Let it rest for just 5 minutes. This brief resting period allows the flavors to settle and makes it easier to serve.
Garnish and serve! Ladle generous portions of your Cheesy Tex Mex Ground Beef Sweet Potato Skillet into individual bowls. Now comes the fun part – garnishing! I absolutely love to top mine with a generous sprinkle of fresh, chopped cilantro for brightness, a dollop of cool sour cream or Greek yogurt, and a few slices of creamy avocado. A squeeze of fresh lime juice over the top adds a wonderful zing that cuts through the richness. If you like a little more heat, some pickled or fresh jalapeño slices are a fantastic addition.
Enjoy every single bite. This skillet meal is hearty, flavorful, and incredibly satisfying on its own, making it a complete meal. You can also serve it alongside warm tortillas or a simple green salad if you wish, but honestly, it shines all by itself. Prepare yourself for a symphony of Tex Mex flavors that will make this a new family favorite!

Conclusion:

If you’ve followed along with me through this recipe, you already have a good sense of why I’m so incredibly passionate about this particular dish. It’s more than just a meal; it’s an experience, a symphony of flavors and textures that comes together with surprising ease. I truly believe that every home cook deserves a few reliable, show-stopping recipes in their repertoire, and this skillet meal undeniably earns a coveted spot on that list. It’s the kind of comforting, hearty, and unbelievably flavorful dish that brings people to the table with eager anticipation, making even the busiest weeknight feel a little more special. The vibrant sweetness of the roasted sweet potatoes, perfectly caramelized and tender, provides a delightful contrast to the rich, savory ground beef, all generously coated in those classic Tex Mex spices that we all know and love. Then, of course, there’s the crowning glory: a blanket of gooey, melted cheese that pulls everything together into one irresistible, harmonious bite. It’s a culinary triumph that looks impressive but is deceptively simple to execute, a win-win in my cookbook!

I find immense satisfaction in a recipe that delivers on both taste and convenience, and this one-pan wonder absolutely excels on both fronts. Imagine: minimal cleanup, maximum flavor. That’s the dream, right? This dish truly epitomizes delicious, wholesome comfort food that doesn’t compromise on ease or nutritional value. It’s packed with lean protein, fiber-rich sweet potatoes, and a medley of colorful, nutrient-dense vegetables, making it a meal you can feel good about serving to your family and friends. It satisfies those cravings for something hearty and substantial, yet it never feels heavy. That perfect balance is what makes it a must-try for anyone seeking to elevate their weeknight dinner game without adding extra stress to their already packed schedule. Trust me when I say, once you try it, this recipe will quickly become a cherished favorite in your kitchen rotation, a reliable go-to for those evenings when you want something truly exceptional without the fuss.

Serving Suggestions & Creative Variations to Elevate Your Skillet:

While the Cheesy Tex Mex Ground Beef Sweet Potato Skillet is utterly fantastic enjoyed straight from the pan, serving it up a variety of ways can add an extra layer of enjoyment and customization. I love serving it with a simple side salad tossed in a bright lime vinaigrette to cut through the richness. For those who enjoy an extra carb boost, a small serving of fluffy cilantro-lime rice or quinoa makes a wonderful bed for the skillet mixture. You could even use it as an incredible filling for soft flour tortillas, transforming it into gourmet Tex Mex tacos or burritos – a fantastic way to stretch the meal or repurpose leftovers! As for toppings, don’t be shy! A dollop of cool sour cream or Greek yogurt, a sprinkle of fresh chopped cilantro, diced avocado or a scoop of homemade guacamole, and perhaps some thinly sliced pickled red onions or a dash of your favorite hot sauce can truly take this dish to the next level, adding fresh textures and zesty flavors that complement the richness of the skillet beautifully. A final squeeze of fresh lime juice over everything just before serving provides a bright, acidic finish that really makes all the flavors pop!

The beauty of this recipe also lies in its incredible versatility. It’s truly a blank canvas for your culinary creativity. Feeling like a different protein? Ground turkey or ground chicken works wonderfully here, offering a slightly lighter take without sacrificing flavor. For a fantastic vegetarian option, you could easily swap the ground beef for black beans and corn, or even a mix of lentils and finely diced mushrooms, ensuring you still get that satisfying texture and richness. Don’t hesitate to experiment with the vegetables too! Bell peppers of various colors, zucchini, and even some wilted spinach or kale can be tossed in during the final cooking stages to boost the nutritional content and add more color. If you’re a heat-seeker like me, consider adding a finely diced jalapeño or a pinch of cayenne pepper along with the other spices to crank up the spice level. Conversely, if you prefer a milder flavor, simply adjust the amount of chili powder and cumin to your taste. And when it comes to cheese, while a classic cheddar or Monterey Jack blend is perfect, feel free to explore other options like smoked Gouda or even a spicy pepper jack for an extra kick. The possibilities are truly endless, allowing you to tailor this meal to your exact preferences and what you have on hand.

Your Turn to Create and Share!

Now that I’ve shared all my enthusiasm and tips for this fantastic recipe, it’s your turn! I genuinely encourage you to carve out some time this week to bring this amazing Cheesy Tex Mex Ground Beef Sweet Potato Skillet to life in your own kitchen. I promise, you won’t regret the delightful aromas that will fill your home or the incredible flavors that will dance on your palate. It’s a truly rewarding cooking experience, leading to a meal that’s both deeply satisfying and impressively simple. Don’t be afraid to put your own spin on it – that’s half the fun of cooking, after all! Whether you stick to the recipe exactly or get adventurous with your own unique twists, I am truly excited for you to experience the magic of this comforting skillet meal. Once you’ve whipped up your own version, please come back and let me know how it turned out for you in the comments section below. I absolutely love hearing about your culinary adventures! What variations did you try? What did your family and friends think? Did you discover any new favorite toppings? Your insights and feedback not only inspire me but also help our wonderful cooking community grow and discover even more delicious possibilities. Happy cooking, everyone!