Sweet Potato Taco Skillet
This Sweet Potato Taco Skillet is an easy one-pan dinner packed with seasoned ground beef, tender sweet potatoes, black beans, corn, and melted cheddar cheese. It’s hearty enough for a family meal while still keeping prep and cleanup simple.
Everything cooks in a single skillet before being finished in the oven with a layer of melted cheese. Add your favorite taco toppings and serve straight from the pan for an easy weeknight dinner everyone will enjoy.
Looking for more sweet potato recipes? Try these cheeseburger stuffed sweet potatoes, sloppy joe sweet potato bowls, or sweet potato stuffed sloppy joes next.
What You’ll Love About This Recipe
Ingredients
You’ll need the following ingredients to make this Sweet Potato Taco Skillet:
Ingredient Notes
Sweet Potatoes: Cut the sweet potatoes into evenly sized ½-inch pieces so they cook at the same rate. Smaller pieces will become tender more quickly.
Ground Beef: Lean ground beef works well, but ground turkey or ground chicken can also be substituted.
Taco Seasoning: Use your favorite packet taco seasoning or homemade taco seasoning blend.
Fire-Roasted Tomatoes: Regular fire-roasted tomatoes add plenty of salt. If using no-salt-added tomatoes, add about ¼ teaspoon salt with the tomatoes.
Black Beans: Drain and rinse the beans before adding them to remove excess sodium and improve flavor.
Cheddar Cheese: Freshly shredded cheese melts more smoothly than pre-shredded varieties.
Recipe Variations
Swap the Protein: Use ground turkey, ground chicken, or shredded rotisserie chicken.
Add More Vegetables: Add bell peppers, zucchini, or diced poblano peppers with the onion.
Change the Heat or Cheese: Add jalapeños or cayenne for more heat, or use pepper jack, Monterey Jack, or a Mexican cheese blend.
How To Make Sweet Potato Taco Skillet: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Cook the onion and ground beef until browned, then stir in half of the taco seasoning.
Step 2: Brown the sweet potatoes, then add the fire-roasted tomatoes and simmer until tender.
Step 3: Return the beef to the skillet and stir in the corn, black beans, and remaining taco seasoning.
Step 4: Top with cheese and bake until melted and bubbly before adding your favorite taco toppings.
Recipe Tips and Tricks
Check the sweet potatoes early if they were cut into smaller pieces, as they may cook faster than expected.
Cover the skillet while simmering to help the sweet potatoes become tender, and drain excess grease from the beef before seasoning.
Let the skillet rest for a few minutes before serving so the melted cheese can set slightly.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or warm larger portions in a skillet over medium-low heat until heated through.
Frequently Asked Questions
No. Sweet potatoes can be peeled or left unpeeled depending on your preference.
Yes. The skillet can be prepared ahead and reheated when ready to serve.
Sour cream, diced avocado, cilantro, green onions, salsa, jalapeños, and crushed tortilla chips all make great toppings.
I hope you love this Sweet Potato Taco Skillet. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Recipes To Try
Sweet Potato Taco Skillet
Ingredients
- ½ lb ground beef
- 2 tbsp water
- 3 tbsp olive oil
- ½ white onion diced
- 2 medium sweet potatoes cut into ½-inch pieces
- 1 1 oz packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 14.5 oz can fire-roasted tomatoes with juices
- 1 cup canned corn drained and rinsed
- 1 cup canned black beans drained and rinsed
Instructions
- Heat 1 tbsp olive oil in a large cast iron skillet over medium heat. Add diced onion and cook for 4–5 minutes, until softened.
- Add ground beef and cook, breaking it apart, until browned, about 7–10 minutes. Drain excess grease. Stir in half of the taco seasoning and 2 tbsp water. Remove from the skillet and set aside.
- Add the remaining 2 tbsp olive oil to the skillet. Add the sweet potatoes and cook for 5–7 minutes, stirring occasionally, until lightly browned and just beginning to soften.
- Pour in fire-roasted tomatoes with their juice. Stir, bring to a simmer, then reduce heat to low. Cover and cook for 15–20 minutes, or until sweet potatoes are fork-tender.
- Preheat the oven to 375°F.
- Return the cooked beef to the skillet. Add corn, black beans, and remaining taco seasoning. Stir to combine.
- Sprinkle cheese evenly over the top and transfer the skillet to the oven. Bake for 8–10 minutes, or until the cheese is melted and bubbly.
- Top with your favorite taco toppings and serve warm. Enjoy!
Notes
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data