I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
WELCOME!
Affiliate links included. Thanks for supporting the brands I trust!
This hearty Texas Sweet Potato Skillet is one of those recipes you’ll find yourself making on repeat. It’s easy enough for a weeknight, perfect for meal prep, and packed with nourishing ingredients. Whether you serve it for breakfast, lunch, or dinner, it delivers every single time.
This one-pan skillet is bold, filling, and flexible. The natural sweetness of the sweet potatoes pairs perfectly with savory taco seasoned ground beef, fresh veggies, and a touch of green onion or avocado on top. It’s everything you want in a wholesome, feel-good meal that doesn’t take much time or effort.
Whether you’re prepping for the week, serving brunch to friends, or looking for a dinner you’ll actually be excited to eat again tomorrow (did I mention it’s amazing re-heated?), this recipe has you covered. I’ve included a few variations and ideas to make it your own, so feel free to get creative with swaps or toppings!
INGREDIENTS
Ground Beef : I prefer organic, grass-fed, but you can also sub in turkey or chicken
Sweet Potatoes : Diced small for quicker cooking. Any variety works
Taco Seasoning : Choose a high-quality blend like Redmond Taco Seasoning
Veggies : Red bell pepper, mushrooms, red onion, and spinach salad greens
Toppings : Chopped green onion, avocado, fresh cilantro, or even jalapeños are all great finishing touches
EQUIPMENT
Large Cast Iron Skillet
Mixing Bowl
Wooden Spoon or Spatula
STEP-BY-STEP INSTRUCTIONS
Cook the Beef : Heat half of the ghee or olive oil in a skillet over medium heat. Add the ground beef and cook until browned. Remove from the pan and set aside, keeping 1 – 2 tablespoons of liquid / fat in the pan.
Cook the Sweet Potatoes : Add the rest of the cooking fat and let it heat for 30 – 45 seconds. Add diced sweet potatoes and sea salt. Cook for about 12 – 15 minutes, stirring often so they cook evenly and start to crisp.
Add Remaining Vegetables : Toss in mushrooms, red bell pepper, and red onion. Cook for 8 – 10 minutes or until tender.
Fold in Spinach + Season : Stir in spinach until just wilted, about 2 – 4 minutes. Return the beef to the pan , add taco seasoning, and toss to coat everything well.
Serve : Remove from heat and garnish with chopped green onion, avocado slices, or your favorite toppings. Serve warm.
STORAGE TIPS & SERVING SUGGESTIONS
This skillet keeps incredibly well and is ideal for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days.
Serving Ideas :
Breakfast : Top with scrambled or fried eggs
Lunch : Serve cold or room temp with sliced avocado
Dinner : Pair with guacamole and tortillas or roasted corn salad
If you want extras for lunches or dinner throughout the week, be sure to make a double batch!
FREQUENTLY ASKED QUESTIONS
Can I use ground turkey or chicken instead of beef?
Absolutely. Just sub in equal parts of your preferred protein; however, be sure and note that cook time may vary.
Can I make this ahead of time?
Yes! This skillet meal holds up well in the fridge and can easily be reheated or served cold (especially for lunch).
Can I freeze it?
It’s best enjoyed fresh, but you could freeze cooked portions for up to 2 months. Thaw overnight and reheat in a skillet. While it can be done, I would not recommend.
Do I have to use taco seasoning?
Not at all! You can season with chili powder, cumin, smoked paprika, garlic powder, whatever you love. Feeling adventurous? Try a totally different seasoning blend and let me know how it turns out!
How do I make it vegetarian?
Omit the meat and double up on the mushrooms or add black beans for plant-based protein.
This bold, savory sweet potato skillet is filled with taco-seasoned ground beef, vibrant vegetables, and nourishing greens. Serve it for breakfast, lunch, or dinner, and don’t forget your favorite toppings!
Ingredients
1 pound grass-fed ground beef
2 – 3 tablespoons ghee or extra virgin olive oil
2 medium sweet potatoes (any variety), diced into small cubes
1 teaspoon sea salt
3 – 4 tablespoons taco seasoning
2 cups mushrooms of choice, diced
1 organic bell pepper (red preferred), diced
1/2 cup red onion, diced
2 cups organic spinach
1/2 cup green onion, chopped
optional : avocado, fresh cilantro, jalapeños, or even a drizzle of homemade ranch
Instructions
Cook the Beef : Heat half of the ghee or olive oil in a skillet over medium heat. Add the ground beef and cook until browned. Remove from the pan and set aside, keeping 1 – 2 tablespoons of liquid / fat in the pan.
Cook the Sweet Potatoes : Add the rest of the cooking fat and let it heat for 30 – 45 seconds. Add diced sweet potatoes and sea salt. Cook for about 12 – 15 minutes, stirring often so they cook evenly and start to brown on the edges.
Add Remaining Vegetables : Toss in mushrooms, red bell pepper, and red onion. Cook for 8 – 10 minutes or until tender.
Fold in Spinach + Season : Stir in spinach until just wilted, about 2 – 4 minutes. Return the beef to the pan, add taco seasoning, and toss to coat everything well.
Serve : Remove from heat and garnish with chopped green onion, avocado slices, or your favorite toppings.
You can substitute any protein, skip the mushrooms, or use whatever taco seasoning you love. Top with avocado, green onion, cilantro, or jalapeños. Works great for meal prep and weeknight dinners.
Prep Time:15 minutes
Cook Time:45 minutes
Category:Main Dish
Method:Skillet
Cuisine:Southwest / Tex-Mex
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
Buy Now → 
+ Show / Hide Comments
Share to: