If you’re looking for a delicious, healthy, and versatile one-pan meal, this Southwest Ground Beef & Sweet Potato Hash is exactly what you need! Packed with protein, fiber, and smoky-sweet southwest flavor, it’s a perfect dish to enjoy any time of day. This recipe uses simple ingredients you likely have on hand: ground beef, sweet potato, onion, bell pepper, beans, and taco seasoning. Optional additions like corn, cauliflower, kale, or jalapeño peppers take it to the next level. With multiple serving options—as a breakfast hash topped with a fried egg, a filling for tacos, or even baked inside a bell pepper—this sweet potato skillet is as flexible as it is flavorful!
If you've been on this website you already know I love a skillet recipe. If I can keep the mess to one pan, I'm going to do it. And it's ready in under 30 minutes! This skillet recipe is fantastic because it's so versatile. You can easily add your family's preferred veggie combo. Have it for breakfast with an egg over-easy. It's a great lunch on its own or bulk it up for dinner with tortilla shells, and tortilla chips, use it as a filling for stuffed peppers, and top it with cheddar cheese! You can make so many different meals with it. The natural sweetness of sweet potatoes is something my kids didn't love initially when I was trying to get them to eat sweet potatoes. But with this recipe, the balance of smoky heat from the seasoning combined with ground beef, they love it! It can take a lot of trial and error to get kids to eat a variety of vegetables but I've found that if I keep trying, like relentlessly trying, eventually I hit on something that works.
Here are some more easy weeknight meals to try; One Pan Lemon Garlic Shrimp & Rice or One Pot Creamy Boursin Tomato Pasta with Chicken! Or if you are in a spicy mood for breakfast, try Jalapeno Popper Hash Brown Breakfast Casserole.
Why You'll Love This Skillet Meal Recipe
- It’s a one-pan meal with minimal cleanup.
- Packed with whole foods and bursting with flavor.
- Ready in 30 minutes or less for busy weeknights.
- Easy to customize with optional vegetables and garnishes.
Jump to:
Key Ingredients for Ground Beef & Sweet Potato Hash
- Ground Beef - I use 80/20 ground beef but other options like ground turkey or chicken also work.
- Sweet Potatoes - When my grocery stores or farmers market have options, I'll usually go for a Garnet but the most common variety you'll find is Beauregard and they work beautifully. Here is an article for more in-depth information about sweet potato varieties.
- Onion - I use red onion but white or yellow are fine.
- Bell Pepper - Any color
- Beans - Pinto or black beans
- Zucchini - zucchini is easy to find and tastes like whatever you cook with it. I have a variety of vegetable options listed below that you could swap out.
- Taco Seasoning - Make your own or use a packet. All it takes is chili powder, ground cumin, smoked paprika, onion powder, garlic powder, crushed red pepper flakes, and salt.
- Garnishes -
- Fresh cilantro, chopped
- Green onion, sliced
- Avocado slices
- Dollop of sour cream
- Lime juice
See the recipe card below for quantities.
How to Make Southwest Ground Beef & Sweet Potato Hash
- Step 1: In a large skillet, avocado oil (or other neutral oil). Season the ground beef with salt & black pepper and cook over medium high heat until browned and fully cooked. Drain excess grease, leaving a tablespoon for cooking the vegetables.
- Step 2: Add avocado or other neutral oil to the pan, if necessary. Add the diced sweet potatoes and onions to the skillet. Season with a pinch of salt. Cook for 5 minutes over medium heat, stirring occasionally, until the sweet potatoes start to soften.
- Step 3: Stir in the onion and bell peppers. Cook for another 5 minutes.
- Step 4: Add the beans and zucchini or any optional vegetables (like corn, kale, or jalapeño peppers). Cook for an additional 5 minutes or until all vegetables are tender.
- Step 5: Add the ground beef back into the skillet. Add taco seasoning and ⅓ cup of water. Stir and let simmer for 2 to 3 minutes. Taste and adjust seasoning as desired. Serve immediately, garnished with cilantro, green onions, and avocado.
Hint: If you plan to meal prep this recipe ahead of time, chop all your vegetables and store them in air-tight containers until you are ready to cook. If you pre-chop sweet potatoes, store them in water in the refrigerator for up to 1 day to prevent them from oxidizing and drying out.
Variations for Southwest Skillet
There are a lot of options for vegetables in this dish. Customize to suit your family's preferences!
- corn kernels (fresh, frozen, or canned)
- cauliflower florets, chopped small
- kale or spinach, chopped
- jalapeño pepper, diced (for extra heat) or a small can of green chilis
- brussels sprouts, shredded
- mushrooms
Serving Suggestions
- Breakfast: Serve with a fried egg on top for a hearty, protein-packed morning meal.
- Tacos: put this flavorful dish in tortilla shells and serve as tacos
- Rice: serve with white rice, brown rice or cauliflower rice
- Stuffed Bell Peppers: Hollow out large bell peppers in a lightly oiled baking dish, fill them with the hash, top with cheddar cheese. Cover the pan with aluminum foil, and bake at 375° for 30 minutes. Remove the foil and bake for another 15 minutes or until the peppers are tender and the cheese is bubbly.
Tips & Tricks
- Dice Sweet Potatoes Evenly: For even cooking, ensure your sweet potato cubes are roughly the same size—about ½-inch cubes work best.
- Use Pre-Cooked Ingredients for Speed: If you’re short on time, consider microwaving the diced sweet potatoes for 3-4 minutes before adding them to the skillet. Cooking time will vary between microwaves.
- Make Your Own Taco Seasoning: For a homemade blend, combine 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and, ¼ teaspoon red pepper flake, 1 teaspoon salt, and a pinch of cayenne for more heat.
- Potatoes: Use russet potatoes instead of sweet potatoes if you prefer. Both types of potatoes are nutritious, but they each offer slightly different nutrient advantages. Check out this link for more specifics.
- Diet Suitability:
- Gluten-Free: This dish is naturally gluten-free if using a gluten-free taco seasoning.
- Paleo: Use a Paleo-compliant taco seasoning and skip the beans and corn.
- Whole30: Omit the beans and corn, and ensure the taco seasoning is Whole30-approved.
- Low Carb / Keto: Substitute sweet potatoes with cauliflower for a lower-carb version and adjust beans accordingly.
Equipment Needed
- Large skillet - I swear by my Lodge cast iron skillet. It's the most frequently used pan in my kitchen. As an Amazon Associate, I earn from qualifying purchases.
- Sharp knife
- Cutting board
- Measuring spoons
- Spatula or wooden spoon
- Optional: microwave-safe bowl (if pre-cooking sweet potatoes)
Refrigeration Instructions
For Cooked Hash: Store in an airtight container in the refrigerator for up to 3 days. Allow the dish to cool completely before sealing to avoid condensation and sogginess.
I do not recommend freezing this dish.
Top Tip
Soak Onions to Lessen Harshness: If you find onions too strong, soak the diced onions in cold water for 10 minutes before adding them. This will mellow their flavor.
FAQ
Absolutely! Substitute the ground beef with plant-based ground meat, cubed firm tofu, or extra beans for a vegetarian version.
To make it milder, reduce or omit any cayenne in the taco seasoning. To increase the heat, add diced jalapeño or extra chili powder.
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Recipe
Southwest Ground Beef & Sweet Potato Hash
Equipment
- Large skillet
- Cutting board
- Measuring spoons
- Spatula or wooden spoon
- Optional: microwave-safe bowl (if pre-cooking sweet potatoes)
Ingredients
- 1 tablespoon avocado oil
- 1 pound ground beef
- 2 medium sweet potatoes peeled and diced
- 1 medium onion diced
- 1 bell pepper diced
- 1 cup black or pinto beans drained and rinsed
- 2 tablespoons taco seasoning
- salt & pepper to taste
Instructions
- Step 1: In a large skillet, heat 1 tablespoon avocado oil (or other neutral oil). Season the ground beef with salt & black pepper and cook over medium high heat until browned and fully cooked. Drain excess grease, leaving a tablespoon for cooking the vegetables.
- Step 2: Add avocado or other neutral oil to the pan, if necessary. Add the diced sweet potatoes and onions to the skillet. Season with a pinch of salt. Cook for 5 minutes over medium heat, stirring occasionally, until the sweet potatoes start to soften.
- Step 3: Stir in the onion and bell peppers. Cook for another 5 minutes.
- Step 4: Add the beans and zucchini or any optional vegetables (like corn, kale, or jalapeño peppers). Cook for an additional 5 minutes or until all vegetables are tender.
- Step 5: Add the ground beef back into the skillet. Add taco seasoning and ⅓ cup of water. Stir and let simmer for 2 to 3 minutes. Taste and adjust seasoning as desired. Serve immediately, garnished with cilantro, green onions, and avocado.
Notes
Serving Suggestions
- Breakfast: Serve with a fried egg on top for a hearty, protein-packed morning meal.
- Tacos: put this flavorful dish in tortilla shells and serve as tacos
- Rice: serve with white rice, brown rice or cauliflower rice
- Stuffed Bell Peppers: Hollow out large bell peppers in a lightly oiled baking dish, fill them with the hash, top with cheddar cheese. Cover the pan with aluminum foil, and bake at 375° for 30 minutes. Remove the foil and bake for another 15 minutes or until the peppers are tender and the cheese is bubbly.
Tips & Tricks
- Dice Sweet Potatoes Evenly: For even cooking, ensure your sweet potato cubes are roughly the same size—about ½-inch cubes work best.
- Use Pre-Cooked Ingredients for Speed: If you’re short on time, consider microwaving the diced sweet potatoes for 3-4 minutes before adding them to the skillet. Cooking time will vary between microwaves.
- Make Your Own Taco Seasoning: For a homemade blend, combine 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and, ¼ teaspoon red pepper flake, 1 teaspoon salt, and a pinch of cayenne for more heat.
- Potatoes: Use russet potatoes instead of sweet potatoes if you prefer.
- Diet Suitability:
- Gluten-Free: This dish is naturally gluten-free if using a gluten-free taco seasoning.
- Paleo: Use a Paleo-compliant taco seasoning and skip the beans and corn.
- Whole30: Omit the beans and corn, and ensure the taco seasoning is Whole30-approved.
- Low Carb / Keto: Substitute sweet potatoes with cauliflower for a lower-carb version and adjust beans accordingly.
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