Taco Ground Beef & Sweet Potato Skillet


Taco Ground Beef & Sweet Potato Skillet

Course Main Course, Main Dish
Cuisine American, Mexican
Author Catherine’s Plates


  • cutting board & sharp knife
  • large deep skillet with lid
  • measuring spoons & cups
  • wooden spoon & spatula


  • 1 lb ground beef
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 1/2 TBS homemade taco seasoning or 1 pkt store brand
  • 3 cups sweet potatoes, peeled and diced small
  • 4 oz canned diced green chilis
  • 1 (14oz) canned whole kernel corn, drained
  • 1 cup chicken broth
  • 7 oz canned diced tomatoes with juicee
  • salt & black pepper, to taste
  • 1 cup shredded monterey jack cheese or other favorite cheese
  • 2 green onions, sliced
  • TACO TOPPONGS: sour cream, cilantro, pico, salsa, olives


  • In a large skillet over medium high heat break up ground beef with diced onion. Cook until meat is browned and onion is softened. Drain excess grease out.
  • Stir in minced garlic for 1 minute. Stir in taco seasoning and 1/2 cup chicken broth. Lower heat and simmer for 2 minutes.
  • Over high heat stir in diced sweet potatoes, green chilis, corn, tomatoes, 1/2 cup chicken broth, and salt & pepper to taste.
  • Once it starts to boil, lower heat to a medium, place lid on and allow to simmer for 12-15 minutes until sweet potatoes are tender.
    NOTE: generally if your sweet potatoes are cut very small it will take 12 minutes. If they are cut bigger it could take up to the 15 minutes with added chicken broth if needed.
  • Turn off heat and stir in shredded cheese and green onions. Serve up with tortilla chips, on soft flour tortillas, or on tostadas.
    Garnish with sour cream, olives, cilantro, pico, or any other favorite taco toppings.

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