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Overhead view of crumbled, browned ground beef mixed with vibrant orange sweet potato cubes and diced red bell pepper in a white enameled cast iron skillet.

Sensational Southwest Ground Beef and Sweet Potato Skillet

This Southwest Ground Beef and Sweet Potato Skillet features perfectly browned meat, slightly charred sweet potatoes, red bell peppers, and a bubbly golden-brown cheddar and Monterey Jack cheese crust garnished with fresh cilantro.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) lean ground beef 85/15 or 90/10 blend
  • 3 cups (400g) sweet potatoes peeled and cut into 1-inch (2.5cm) cubes
  • 1 cup (150g) red bell pepper small diced
  • 1 tbsp (15ml) olive oil for searing
  • 1/4 cup (60ml) beef broth for deglazing and steaming
  • 1 tbsp (7g) chili powder
  • 1 tsp (2g) ground cumin
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (1g) black pepper
  • 1/2 tsp (1g) garlic powder
  • 1/2 tsp (1g) onion powder
  • 1 cup (115g) shredded cheddar cheese freshly grated
  • 1 cup (115g) shredded Monterey Jack cheese freshly grated
  • 1/4 cup (15g) fresh cilantro chopped

Equipment

  • 1 White Enameled Cast-Iron Skillet Essential for holding heat and creating the perfect char on the sweet potatoes.
  • 1 Chef's Knife Used for precise 1-inch dicing of sweet potatoes and peppers.

Method
 

Cook the Skillet
  1. Place your enameled cast-iron skillet over medium-high heat. Add the lean ground beef, break it apart, and cook until crumbled, browned, and no pink remains (about 7-8 minutes). Transfer the beef to a paper towel-lined plate, leaving the drippings in the pan.
  2. Reduce heat to medium. Add olive oil to the beef drippings, then add the 1-inch cubed sweet potatoes in a single layer. Sear undisturbed for 4-5 minutes until the edges are slightly charred. Pour in the beef broth to deglaze, cover immediately, and steam for 5 minutes until fork-tender.
  3. Remove the lid and stir in the diced red bell pepper. Sauté for 3 minutes. Return the browned beef to the pan. Sprinkle the chili powder, cumin, salt, pepper, garlic powder, and onion powder evenly over the top. Stir for 2 minutes to toast the spices.
  4. Turn the oven broiler to high. Top the skillet generously with the shredded cheddar and Monterey Jack cheeses. Broil for 2-3 minutes until the cheese is melted, bubbly, and golden-brown.
  5. Remove the skillet from the oven and let it rest for 5 minutes. Liberally scatter the freshly chopped cilantro over the melted cheese and serve immediately.

Notes

Do Not Crowd the Pan: When searing the sweet potatoes, keep them in a single layer so they char rather than steam.
Shred Your Own Cheese: Hand-grated blocks of cheddar and Monterey Jack melt much better, ensuring a bubbly, golden-brown finish.