Chipotle Ground Beef and Sweet Potato Skillet

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It’s a one-pan wonder friends! This chipotle ground beef and sweet potato skillet is full of southwest flavor and balanced with lean protein, complex carbohydrates and lots of veggies. It’s a healthy dinner the whole family will love that can also double for satisfying meal prep lunches.

There are a few proteins that I always have in my freezer: chicken breast, wild-caught shrimp, salmon and lean ground beef. These are the proteins I go back to again and again because they are convenient, versatile and yummy. The other day I thought to myself, okay what can I make with a pack of ground beef from the freezer.

I wanted a good ole “throw everything in one pan and call it good” type of easy meal. Which is exactly what we do. The ground beef is sauteed up with a bunch of veggies and spices and then we add even more nutrition and flavor with chipotle peppers in adobo, tomato paste, frozen corn and cubed sweet potato. It is balanced and totally satisfying.

Why I love this easy skillet meal:

• Versatility: I love this mixture scooped right into a bowl and doused with creamy jalapeño crema but it is also amazing on tostadas, wrapped up in a burrito, as taco filling or eaten with scrambled egg in a breakfast burrito.
• Nutrition: a 3oz serving of lean beef provides 25 grams of quality protein (that’s 50% of the recommended daily value!) and ten essential nutrients. Paired with nutrient-dense carboydrates like sweet potatoes and micronutrient-rich vegetables like the bell pepper, onion, green chiles and tomato in this recipe, this easy beef skillet can increase satiety, provide the energy you need for your busy lifestyle and support a strong, lean body.
• Simplicity: this meal requires a few fresh ingredients, a few pantry staples and a convenient source of protein, ground beef. It’s made in one skillet and takes about thirty minutes.
• Freeze-ability: This recipe is a great option to either meal prep or freeze. In fact, I tested this recipe multiple times before we headed out of town and I froze a portion in a gallon Ziploc bag to have when we came home to an empty fridge- it was perfect!

What you’ll need to make chipotle ground beef and sweet potato skillet:

Ground beef: I like to buy 85-90% organic ground beef (I usually get mine from Costco).

Bell pepper: any color of sweet bell pepper works.

Sweet onion: I love the mild flavor of sweet onion but you can also use red onion, white onion or shallot.

Seasonings: lots of spices that I bet you already have in your spice cabinet! Smoked paprika, chili powder, cumin, onion powder, garlic powder, oregano, sea salt and pepper provide the smoky, Tex Mex flavors in this skillet. In a pinch you could just use a packet of taco seasoning!

Chipotle peppers in adobo sauce: adobo sauce is my preferred method for adding a subtly, complex layer of heat to any Mexican-inspired dish. You can find these in the international foods aisle of any grocery store.

Green chiles: these are also found in the Hispanic foods aisle of the grocery store and are a great way to add more veggies and flavor.

Tomato paste: tomato paste offers concentrated tomato flavor and works to thicken and bring everything together. I like to buy the tube vs the can since this recipe only calls for three tablespoons!

Sweet potato: one large sweet potato really makes this meal stretch. I love adding fresh veggies to make a protein like ground beef stretch into a larger and more nutritious meal.

Finishing touches: grated cheese, green onion, chopped cilantro and creamy jalapeño crema are my favorite toppings for this meal.

How to make ground beef and sweet potato skillet:

Jalapeño Crema: blend all ingredients in a high-speed blender until smooth and creamy. Adjust with another splash of water, if needed. Taste and season with another pinch of salt, per your taste.

Beef: In a large frying pan, heat the avocado oil over medium-high heat. Brown the ground beef, using a spatula to break it up, until cooked through, about 3-5 minutes. Drain the beef if needed, I used 85% lean ground beef and did not need to drain.

Veggies: add the bell peppers, onion and seasonings (paprika, cumin, garlic, onion, oregano, salt, pepper) and continue to cook over medium heat until the veggies are softened and spices are fragrant, about five minutes.

Other stuff: add in the chipotle pepper, tomato paste, green chiles, roasted corn, sweet potato and water and stir with a wooden spoon until well combined. Cover the skillet with a lid and reduce heat to low. Simmer for fifteen minutes, stirring halfway through, until the sweet potatoes are tender. You want the sweet potatoes to be softened, but not mushy. I like to cube them very small (1/2-inch cubes) so they cook pretty quick!

Cheese and toppings: top the skillet with cheese and return the lid to let the cheese melt. Scoop ground beef mixture into bowls and top with green onions, cilantro and loads of creamy jalapeño sauce. YUMMO.

Expert tips and variation ideas:

• Make sure to cube the sweet potatoes into small 1/2-inch cubes so they cook quickly and evenly.
• If you prep this in an oven-safe skillet you can easily pop it in the oven to keep it warm until ready to serve.
• Add a can of black beans for an extra boost of fiber and protein.
• You can meal prep this recipe and store portions in individual airtight containers for up to 5 days in the fridge.
• Make this with any combo of veggies you love!
• Try regular russet potatoes instead of sweet potatoes.

Fun ways to serve this veggie ground beef mixture:

• As written, simply scooped into bowls and topped with a dollop of sour cream, jalapeño sauce and fresh herbs
• As a filling for tacos
• Wrapped up with scrambled egg in a breakfast burrito
• On top of crispy corn tortillas for an easy beef tostada
• Served over brown rice or cauliflower rice
• As a filling for quesadillas
• Spooned into bell peppers for easy stuffed peppers
• Layered with tortillas in a casserole dish to make no-fuss enchiladas
• Piled on tortilla chips for epic nachos

FAQs

If you love this sweet potato skillet recipe you’ll love these other delicious weeknight meal ideas!

Let’s dig in. 😋

If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!

Chipotle Ground Beef and Sweet Potato Skillet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 17 reviews

• Author: Erica
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Tex Mex
• Diet: Gluten Free

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Description

Balanced and perfectly seasoned this Tex Mex ground beef skillet is a satiating meal that is simple to make and I promise, you’ll be excited for leftovers!

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Ingredients

Units USM Scale 1x2x3x

Skillet

• 1 tablespoon avocado oil
• 1 lb lean ground beef
• 1 red bell pepper, diced
• 1 sweet onion, diced
• 2 teaspoons each smoked paprika, cumin, garlic powder and onion powder
• 1 teaspoon each dried oregano, kosher salt and black pepper
• 1 chipotle pepper in adobo sauce, finely chopped + 1 tablespoon adobo sauce
• 3 tablespoons tomato paste
• 1 can fire roasted diced green chiles
• 2/3 cup roasted frozen corn
• 1 large sweet potato (3/4 lb), peeled and cubed small
• 1/2 cup water
• 3/4 cup grated sharp cheddar cheese
• For serving: green onions, cilantro, jalapeño crema, avocado slices

Jalapeño crema

• 1 large jalapeño pepper, ribs and seeds removed, roughly chopped
• 1 avocado
• 1 cup cilantro
• 1 clove garlic, roughly chopped
• 3 tablespoons mayo
• 2 tablespoons olive oil
• 1/2 lime, juice of
• 1/3 cup water
• 1/2 teaspoon each salt and pepper

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Instructions

Jalapeño Crema: blend all ingredients in a high-speed blender until smooth and creamy. Adjust with another splash of water, if needed. Taste and season with another pinch of salt, per your taste.

Beef: In a large skillet, heat the avocado oil over medium high heat. Brown the ground beef, using a spatula to break it up, until cooked through, about 3-5 minutes. Drain the beef if needed, I used 90% lean ground beef and did not need to drain.

Veggies: add the bell pepper, onion and seasonings (paprika, cumin, garlic, onion, oregano, salt, pepper) to the skillet and continue to cook over medium heat until the veggies are softened and spices are fragrant, about five minutes.

Other stuff: add in the chipotle pepper, adobo sauce, tomato paste, green chiles, roasted corn, sweet potato and water and toss everything until well combined.

Simmer: cover the skillet with a lid and reduce heat to low. Simmer for fifteen minutes, stirring halfway through, until the sweet potatoes are tender. You want the sweet potatoes to be softened, but not mushy. I like to cube them very small (1/2-inch cubes) so they cook pretty quickly!

Cheese and toppings: top the skillet with cheese and return the lid to let the cheese melt. Scoop meat mixture into bowls and top with green onions, cilantro and loads of creamy jalapeño sauce. Buen provecho!

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Notes

Refer to the above blog post for expert tips, variation ideas and answers to frequently asked questions.

Nutrition facts are an estimate and may vary slightly. Nutrition information is calculated for each portion to include three tablespoons of jalapeno sauce.

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Nutrition

• Serving Size: 1/4 recipe
• Calories: 501
• Sugar: 10.5 g
• Sodium: 893.5 mg
• Fat: 29 g
• Carbohydrates: 25.6 g
• Fiber: 3.6 g
• Protein: 33.8 g
• Cholesterol: 111.2 mg

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