Taco-Seasoned Sweet Potato Skillet with Avocado and Chipotle Ranch

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A colorful skillet featuring spicy ground beef, roasted sweet potatoes, bell peppers, and onions topped with creamy avocado and smoky chipotle ranch. This mexican-inspired paleo (paleo) ready in about 40 minutes turns ground beef, olive oil, diced red bell pepper into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 520 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 1, peeled and diced into 1/2-inch cubes large sweet potato
• 2 tbsp olive oil
• 1, diced red bell pepper
• 1 small, diced yellow onion
• 1, seeded and finely chopped jalapeño
• 2 tbsp taco seasoning
• 1/2 cup salsa
• 1, sliced avocado
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1/2 tsp chipotle powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced large sweet potato and cook for 8-10 minutes, stirring occasionally, until tender and beginning to brown.
2. Step 2: Add 1 diced red bell pepper, 1 diced small yellow onion, and 1 finely chopped seeded jalapeño to the skillet with the sweet potatoes. Sauté for 5 minutes until vegetables are softened.
3. Step 3: Push vegetables to one side of the skillet and add 1 lb ground beef to the empty side. Cook for 6-7 minutes, breaking it up, until browned and cooked through.
4. Step 4: Stir in 2 tbsp taco seasoning and 1/2 cup salsa, mixing everything together. Cook for an additional 2 minutes until heated through.
5. Step 5: In a small bowl, whisk 1/4 cup mayonnaise with 1 tbsp lime juice, 1/2 tsp chipotle powder, 1/2 tsp salt, and 1/4 tsp black pepper to make the chipotle ranch.
6. Step 6: Serve the skillet mixture topped with slices of 1 avocado and drizzle with the chipotle ranch dressing.