Why I Love This Recipe

Taco night doesn’t always need tortillas. This skillet has all the bold, cheesy, taco-seasoned goodness you’d expect, but the sweet potatoes bring a little something extra that makes the whole dish feel hearty and satisfying. It’s the kind of dinner you scoop straight out of the pan, pile on your favorite toppings, and somehow always end up going back for another spoonful.

Enjoying The Leftovers

This is one of those meals that’s just as good reheated, which is exactly why I love making a big batch. Wrap it in a tortilla, scoop it over rice, or turn it into nachos for a completely different dinner the next day.

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep toppings like avocado, cilantro, and sour cream separate until you’re ready to serve.

Reheating

Warm the skillet in the microwave or on the stovetop until heated through. Add your favorite toppings after reheating, and if you’re anything like me, don’t skip an extra sprinkle of cheese.

A pan of sweet potato, black beans, crushed tomatoes topped with melted cheese and fresh cilantro.
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Sweet Potato Taco Skillet

One pan, plenty of taco flavor, and almost endless ways to serve it. This Sweet Potato Taco Skillet is loaded with seasoned ground beef, tender sweet potatoes, black beans, and melty cheese for an easy dinner that's cozy enough for a weeknight and versatile enough to reinvent all week long.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
US M
Servings 6

Ingredients

  • 1 1/2 lbs ground beef
  • 1 packet of taco seasoning
  • 1/2 small yellow onion, diced
  • 1 medium sweet potato, cubed
  • 1, 15 oz can of black beans, drained
  • 2 cups shredded Mexican cheese
  • 1 cup medium chunky salsa
  • 1, 14 oz can crushed tomatoes
  • 1 tbsp avocado oil
Optional toppings
  • Avocado, sliced
  • Sour cream
  • Fresh cilantro, chopped
  • Diced tomatoes
US – M

Instructions

  • Preheat a large oven-safe skillet to medium heat and add the avocado oil.
  • Once hot, add the diced onion and saute for a few minutes. Then add the ground beef and cook for 7-10 minutes, breaking it up as it cooks, until fully browned.
  • Next, add the taco seasoning packet. If the taco seasoning packet calls for adding water, do so now. Mix everything together well and saute for a few minutes.
  • Stir in the salsa, crushed tomatoes, chopped sweet potato, and black beans. Mix well, then lower the heat to medium-low and let it start to simmer. While it simmers, preheat your oven to 400°F.
  • Cover the skillet with a lid and reduce the heat to low. Simmer for 20–25 minutes, or until the sweet potatoes are fork-tender. (Check around the 15-minute mark. The cook time will vary depending on how large the pieces are.)
  • Remove the lid and sprinkle shredded cheese evenly over the top. Transfer the skillet to the oven and bake for 5-10 minutes, or until the cheese is melted and bubbly.
  • Serve immediately with toppings of your choice! I really like sliced avocado, sour cream, and some fresh tomatoes.

Equipment

saute pan
measuring cups
cutting board

Nutrition Per Serving

Calories: 481kcal | Carbohydrates: 35g | Protein: 42g | Fat: 19g | Fiber: 10g