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–+ servings

Beef and Sweet Potato Taco Skillet

This Beef and Sweet Potato Taco Skillet is an easy and healthy meal that’s loaded with ground beef, roasted sweet potato, beans, spices and melty cheese. It makes a delicious, protein-packed weeknight dinner and works great for meal prep! 
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch
SERVINGS 4 servings

Ingredients
  

  • 2 small to medium sweet potatoes (3/4-1 lb)
  • 2 tbsp avocado oil, divided
  • 1 tbsp chili powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1 medium yellow onion, chopped
  • 1 lb ground beef
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 14oz can black beans, drained and rinsed
  • 15-16 oz jar mild or medium salsa
  • 2 large handfuls of spinach, roughly chopped
  • 1 cup shredded cheese (cheddar, mozzarella, pepper jack, etc)

Instructions
 

  • Preheat oven to 425F and line a baking sheet with parchment paper.
  • Add chili powder, oregano, cumin and paprika to a small bowl and stir to combine. Set aside.
  • Cut sweet potato into 1/4" rounds. Place in a medium bowl along with 1 tbsp of oil and 1 tsp of the spice mixture. Season with salt and paper and toss to combine. Place on the baking sheet and bake for 10 minutes. Flip and cook for another 5-10 minutes or until fork tender and lightly browned.
  • While the sweet potatoes are cooking, heat 1 tbsp of oil over medium heat in a large skillet (at least 12”). Add onion and sauté for 3-5 minutes or until translucent.
  • Add beef and break into pieces with a wooden spoon. Add the rest of the spice mixture and garlic. Season with salt and pepper and cook for around 7 minutes, stirring occasionally. Drain excess fat if needed.
  • Add the bell pepper, salsa and beans. Mix well. Bring to a low simmer and cook for 5 minutes. Taste and adjust seasoning to taste.
  • Gently stir in the roasted sweet potato and spinach.
  • Spread the mixture out in an even layer. Top with cheese, cover and let melt for 1-2 minutes.
  • Serve hot with toppings of choice, like avocado, guacamole, cilantro, green onion, greek yogurt or sour cream.

Notes

Sweet Potatoes: long, skinny sweet potatoes work best here so that your pieces aren't too large. If you can only find large sweet potatoes, you can simply cut each round in half before roasting.
Did you make this recipe?Let me know how it was!