Sweet Potato Taco Skillet
This Sweet Potato Taco Skillet is a hearty one-pan dinner made with ground beef, tender sweet potatoes, black beans, corn, fire-roasted tomatoes, taco seasoning, and melted cheddar cheese. It has all the flavors of taco night in an easy skillet meal.
Servings: 4 servings
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
This recipe is typically salty enough when using standard fire-roasted tomatoes, so no additional salt is needed. If using a no-salt-added can, add about ¼ tsp salt when adding the tomatoes.
Sweet potatoes can be peeled or left unpeeled. If peeled, they may cook faster. Start checking if they’re fork-tender around 10–15 minutes.
Simmer time will vary depending on the size of your sweet potato pieces. Smaller pieces will cook more quickly.