This One Pan Sweet Potato and Beef Taco Skillet is the kind of easy weeknight dinner you'll find yourself making on repeat. Tender sweet potatoes, seasoned ground beef and melty cheese come together in one skillet for a hearty, flavor packed meal that's ready with minimal clean up.

Busy weeknights call for dinners that are simple to make without sacrificing flavor, and this Sweet Potato Taco Skillet checks every box. Everything cooks together in one pan, making clean up quick while creating a comforting meal the whole family will happily gather around the table for.

The combination of savory taco seasoned beef, naturally sweet and tender sweet potatoes, zesty tomatoes and gooey melted cheese creates the perfect balance of flavors in every bite. Top it with your favorite taco toppings like avocado, cilantro, sour cream, jalapenos or fresh Pico de Gallo to customize every serving just the way you like it.

If you're always looking for easy one pan dinners that don't require a sink full of dishes afterwards, this recipe deserves a spot in your weekly meal rotation. And if you love simple skillet meals like this one, be sure to try my One Pan Chicken and Rice and another weekly favorite this Gluten Free Hamburger Helper for two more family friendly dinners everyone will love.

WHY YOU'LL LOVE THIS MEAL

Everything cooks in one skillet. Less prep and fewer dishes makes this the perfect dinner for busy weeknights.

Loaded with bold taco flavor. Seasoned ground beef, tender sweet potatoes, tomatoes, cheese and your favorite taco toppings create a meal that's anything but boring.

Family friendly and customizable. Everyone can top their own bowl with Guacamole, sour cream, avocado, cilantro, Salsa, Pico de Gallo, jalapenos or crushed tortilla chips.

Perfect for meal prep. Leftovers reheat so well, making lunches and quick dinners throughout the week incredibly easy.

INGREDIENTS

Ground beef: I'm using 1 lb of ground beef but you can use ground turkey or chicken too.

White onion: The ½ onion needs to be diced.

Sweet potatoes: Cut into ½ inch pieces. The potatoes can be peeled or left unpeeled but if peeled they will cook faster.

Fire roasted tomatoes: Use one whole can with the juices.

Canned corn and black beans: Drained and rinsed before placing in skillet.

Shredded cheddar cheese: You can use your favorite shredded cheese.

Taco seasoning: Use my homemade taco seasoning version or a gluten free taco seasoning that comes in the packets.

Olive oil and water

Scroll down to the recipe card for quantities used.

Ingredients for this one pan sweet potato taco skillet

HOW TO MAKE SWEET POTATO TACO SKILLET

Step 1: Cook the onions, ground beef and add taco seasoning, then set aside.

Skillet with diced onions, ground beef and taco seasoning.

Step 2: Add the sweet potatoes and cook then add the fire roasted tomatoes and cook.

Skillet with diced sweet potatoes and fire roasted tomatoes

Step 3: Preheat oven to 375 F. Add back in the beef, corn, black beans and taco seasoning.

Skillet with onions, ground beef, taco seasoning, tomatoes, corn and black beans

Step 4: Sprinkle with cheese and bake until melted. Top with your favorite taco toppings. Enjoy!

Sweet potato taco skillet with melted cheese on top

EMILY'S TIPS FOR SUCCESS

Dice the sweet potatoes into small even pieces. Cutting them into ½ inch cubes helps them cook evenly and become perfectly tender without turning mushy.

Brown the beef well. Allow the ground beef to develop some caramelization before adding the remaining ingredients. Those browned bits add incredible depth of flavor to the finished skillet.

Cover the skillet while the sweet potatoes cook. Trapping the steam helps soften the potatoes faster while keeping everything moist and flavorful.

Don't overcook the sweet potatoes. 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.

No extra salt needed. 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 teaspoon salt when adding the tomatoes.

MAKE AHEAD AND STORAGE

Make ahead: This sweet potato taco skillet is a fantastic make ahead meal for busy weeks. You can peel and dice the sweet potatoes a day ahead and store them submerged in cold water in the refrigerator until you're ready to cook. You can also brown the ground beef in advance to make dinner come together even faster.

Refrigerator: 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.

Freezer: Allow the skillet to cool completely before transferring to a freezer safe container or bag. This meal freezes for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave until hot. If desired, sprinkle on fresh cheese and your favorite toppings after reheating for the best flavor and texture.

A plate with the sweet potato and beef taco skillet

WHAT TO SERVE WITH SWEET POTATO TACO SKILLET

This hearty skillet is filling enough to enjoy on its own but adding a simple side makes it feel like a complete family dinner. My Gluten Free Soft Dinner Rolls are perfect for soaking up every last bite of the flavorful taco juices, while my Gluten Free Buttermilk Biscuits make a cozy addition when you're craving a little comfort food.

You can also serve this taco skillet with your favorite tortilla chips for scooping every cheese bite straight from the pan, along with Salsa, Guacamole or Queso for an easy taco night spread.

FAQ'S

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey or ground chicken both work well if you're looking for a leaner option while still keeping all of the delicious taco flavor.

Can I make this recipe dairy free?

Yes, simply omit the cheese or substitute your favorite dairy free shredded cheese for an easy dairy free version.

What kind of sweet potatoes work best?

Traditional orange sweet potatoes are the best choice because they become tender while maintaining their shape and provide a delicious natural sweetness that pairs perfectly with the taco seasoning.

Can I add more veggies?

Definitely! Bell peppers, zucchini or spinach are all great additions and help stretch the meal even further.

Is this recipe spicy?

I don't think so. The spice level depends on the taco seasoning you use. For extra heat, add diced jalapenos, crushed red pepper flakes or your favorite hot sauce for serving.

Skillet with sweet potato beef taco skillet

I hope you give this One Pan Sweet Potato and Beef Taco Skillet a try! If you do give this recipe a try, please let me know!

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One Pan Sweet Potato and Beef Taco Skillet

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Author: Emily
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Gluten-Free

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Description

Ingredients

Scale

1 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 or homemade 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

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Instructions

Heat 1 tablespoon 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 ½ of the taco seasoning and 2 tablespoon water. Remove from the skillet and set aside.
Add the remaining 2 tablespoon 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 juices. 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

No salt is needed unless your using no salt added corn or black beans, then add ¼ teaspoon salt when adding the tomatoes.
Sweet potatoes can be peeled or left unpeeled. If peeled, they may cook faster. Start checking if they are fork tender around 10-15 minutes.
Simmer time will vary depending on the size of the sweet potato cubes. Smaller pieces will cook more quickly.
Storage: Place leftovers in an airtight container and refrigerate for up to 4 days.
Freezer: Place leftovers in a freezer safe container or bag for up to 3 months.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Bake/Stove Top
Cuisine: Mexican