Name: Spicy Mexican Beef and Veggie Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 teaspoons avocado oil; 1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups); 1 small zucchini, diced (about 1 cup); 1 medium red bell pepper, diced (about 1 cup); 1 small red onion, diced (about 1 cup); 4 garlic cloves, minced (about 2 teaspoons); 1 lb lean ground beef; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can fire-roasted tomatoes; 1 cup frozen corn; 1 packet taco seasoning (or 1/3 cup homemade taco seasoning); 1 cup Mexican-style or monterey jack shredded cheese blend; 1/3 cup chopped fresh cilantro; 3–4 sliced green onions

Getting a healthy dinner on the table takes just about 30 minutes with this Spicy Mexican Beef and Veggie Skillet Recipe—a colorful, hearty skillet bursting with bold flavors and simple ingredients. Trust me, it’ll become one of your weeknight go-tos.

A close-up view of a pan filled with partially cooked ground meat showing a mix of pink and brown colors with a rough texture. On top of the meat, a light brown spice powder is being sprinkled from a small clear glass bowl held by a woman's hand from the upper left corner. A wooden spoon rests in the back of the pan against the meat, and steam rises slightly around the meat pieces. The scene is set on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Mexican Beef and Veggie Skillet Recipe
Top Tip
How to Serve Spicy Mexican Beef and Veggie Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Mexican Beef and Veggie Skillet Recipe

Why You'll Love This Recipe

I honestly can't get enough of this Spicy Mexican Beef and Veggie Skillet Recipe. It’s so satisfying, colorful, and packed with fresh, wholesome ingredients that come together in one pan (hello, minimal cleanup). Plus, the seasoning hits that perfect spicy note without overpowering the veggies or beef.

Super Quick & Easy: This recipe literally takes about half an hour from start to finish, ideal for busy nights when you want real food fast.
Nutrient-Packed: With sweet potatoes, black beans, and fresh veggies all in one skillet, you get a delicious dose of fiber, protein, and vitamins.
Customizable Heat Level: The taco seasoning adds that signature spice, but you can easily dial it up or down to your liking.
Minimal Cleanup: One skillet, one pot to wash—life-changing, right? Great for anyone who hates doing dishes after dinner.

Ingredients & Why They Work

The magic behind this Spicy Mexican Beef and Veggie Skillet Recipe is all in the balance of colorful vegetables, lean beef, creamy black beans, and just the right amount of seasoning. Here’s why these ingredients are the perfect combo and some tips to help you shop wisely.

Flat lay of one medium peeled sweet potato cut into half-inch cubes, one small diced zucchini, one medium diced red bell pepper, one small diced red onion, four peeled garlic cloves, one pound of raw lean ground beef shaped into a compact mound, a small white ceramic bowl with black beans, a small white ceramic bowl with fire-roasted diced tomatoes, a small white ceramic bowl with frozen corn kernels, a small white ceramic bowl containing golden avocado oil, a small white ceramic bowl with reddish taco seasoning powder, a small white ceramic bowl with shredded Mexican-style cheese blend, a small bunch of fresh cilantro sprigs, and three sliced green onions arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Avocado Oil: I love avocado oil because it has a high smoke point, which is perfect for that initial sizzle when cooking the sweet potatoes.
Sweet Potato: Adds natural sweetness and a filling, hearty texture that contrasts beautifully with the spicy beef.
Zucchini: It cooks quickly and absorbs flavors while keeping things light and fresh.
Red Bell Pepper: Brings a subtle fruity crunch and vibrant color to make the dish pop.
Red Onion: Adds a mild zing and sweetness when sautéed, working as a great flavor base.
Garlic: Because what Mexican-inspired dish would be complete without garlic’s aromatic punch?
Lean Ground Beef: I always opt for lean beef here to keep the dish hearty but not greasy — plus, it browns beautifully.
Black Beans: These offer protein and fiber and make the dish feel extra filling and nutritious without adding heaviness.
Fire-roasted Tomatoes: The smoky tomatoes add depth and a bit of acidity, balancing the sweetness from the veg.
Frozen Corn: I like to toss corn in at the end for pops of sweetness and a lovely texture contrast.
Taco Seasoning: This is the flavor heart of the dish—pre-made packets work fine, but homemade seasoning lets you control the spice level.
Mexican-style Cheese Blend: The melty cheese on top ties everything together, giving that irresistibly gooey finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often tweak this Spicy Mexican Beef and Veggie Skillet Recipe by swapping in seasonal veggies or swapping beef for plant-based options. Play around—you’ll find it’s super flexible and forgiving.

Variation: Once, I swapped sweet potatoes for butternut squash and it added a cozy autumn vibe that my family loved.
Vegetarian Version: Use plant-based crumbles or extra beans instead of ground beef for a meat-free, protein-rich twist.
Extra Heat: Add freshly chopped jalapeños or a dash of cayenne if you really want to turn up the spice.

Step-by-Step: How I Make Spicy Mexican Beef and Veggie Skillet Recipe

A black skillet filled with a colorful mix of cooked ground meat, black beans, yellow corn, and diced red bell peppers. On top, there is melted orange cheese spread evenly, with three avocado slices placed on the left side. A dollop of white sour cream sits in the middle, decorated with fresh green cilantro leaves scattered all over. Small avocado cubes and lime wedges are also sprinkled around the skillet. The skillet sits on a white marbled surface, with lime halves and cilantro sprigs in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sizzle the Sweet Potatoes

Heat avocado oil over medium-high heat, then add those sweet potato cubes. Cook them for about 4 to 5 minutes, stirring occasionally so they brown nicely without burning. You want them tender but still holding their shape. This step is key because sweet potatoes take a bit longer to cook than the other veggies.

Step 2: Add Fresh Veggies

Next, toss in the diced zucchini, red bell pepper, red onion, and garlic. Cook for another 3 to 4 minutes until everything starts softening but still has a bit of crunch. Keep stirring so nothing sticks, and your kitchen starts smelling incredible.

Step 3: Brown the Ground Beef

Push the veggies to one side of the skillet and add your lean ground beef. Break it into small pieces with your spatula. Cook it for about 7 to 9 minutes, until it’s browned all over with no pink bits left. Drain any excess grease for a cleaner, lighter dish.

Step 4: Combine and Season

Lower the heat, then stir in the black beans (drained and rinsed), fire-roasted tomatoes, frozen corn, and taco seasoning. Mix everything thoroughly so the flavors meld together. Let it simmer gently for a few minutes to heat through, stirring occasionally.

Step 5: Melt in the Cheese

Sprinkle the shredded cheese blend over the skillet. Cover with a lid and take the pan off the heat, letting the cheese melt slowly in the residual warmth. Two minutes is just enough—gooey, melty, and absolutely delicious.

Step 6: Garnish & Serve

Remove the lid, sprinkle chopped fresh cilantro and sliced green onions over the top for a burst of color and fresh flavor, and then it’s ready to dive into. You’re all set for a satisfying dinner!

Top Tip

From my kitchen to yours, these are the little tricks that made a big difference the first time I made this spicy Mexican skillet. They helped me avoid soggy veggies and overly salty meat, so I’m sharing to help you nail it on your first try.

Cook Sweet Potatoes First: Sweet potatoes take longer to soften, so giving them a head start ensures they’re perfectly tender alongside quicker-cooking veggies.
Drain Excess Grease: Lean beef is good, but draining the grease avoids a heavy, oily skillet, keeping flavors vibrant and textures balanced.
Use Residual Heat for Cheese: Melting cheese off the burner instead of on prevents it from overcooking or burning—melts perfectly every time.
Add Fresh Garnishes Last: Adding cilantro and green onions just before serving keeps their fresh aroma and crunch intact.

How to Serve Spicy Mexican Beef and Veggie Skillet Recipe

A white bowl filled with thick chili showing three main layers: the base layer is a mix of brown ground meat with black beans, corn, and diced orange sweet potatoes in a rich red sauce; the middle layer has bright green chopped jalapeño slices and fresh diced avocado; the top layer is a dollop of white sour cream with scattered fresh green cilantro leaves on top; on the edge of the bowl are three thin avocado slices. Around the bowl on a white marbled surface are lime halves and sprigs of cilantro. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top this skillet with freshly chopped cilantro and thinly sliced green onions. They brighten up the dish and add subtle layers of fresh flavor. Sometimes I add a dollop of sour cream or avocado slices if I want to mellow out the heat.

Side Dishes

For sides, I love serving this skillet with warm corn tortillas or a simple side salad with lime vinaigrette to keep things light. Sometimes, we do Mexican rice or a handful of tortilla chips for some crunch on the side.

Creative Ways to Present

Once, for a fun family dinner, I stuffed the beef and veggie mix inside halved bell peppers and baked them for a colourful twist. It’s perfect for a festive table or when you want to impress guests with minimal extra effort.

Make Ahead and Storage

Storing Leftovers

I usually cool leftovers to room temperature, then store them in an airtight container in the fridge. They keep well for about 3 to 4 days—making great next-day lunches or quick dinners.

Freezing

This skillet freezes beautifully. Just pack it in freezer-safe containers or bags before the cheese step, as shredded cheese can turn a bit grainy after freezing. When you’re ready, thaw overnight in the fridge.

Reheating

I reheat leftovers gently in a skillet over medium heat with a splash of water to bring back moisture. Then I add a sprinkle of fresh cheese to melt on top, which really freshens it up and tastes almost like freshly made.

Frequently Asked Questions:

Can I make the Spicy Mexican Beef and Veggie Skillet Recipe vegetarian?

Absolutely! Simply swap the ground beef for plant-based crumbles, crumbled firm tofu, or extra beans. Adjust the taco seasoning and cook time accordingly—it still turns out flavorful and satisfying.

What’s the best way to control the spice level in this recipe?

You can easily control the heat by choosing a mild taco seasoning or reducing the amount used. If you like it spicier, add fresh jalapeños or a pinch of cayenne pepper while cooking the veggies.

Can I prepare this recipe ahead of time for meal prep?

Yes! You can prep the veggies and brown the beef up to a day ahead, then combine and heat everything when you’re ready to eat. It reheats well and keeps flavors balanced.

Is this recipe freezer-friendly?

Definitely! This skillet freezes well before adding cheese. Freeze it in portions and thaw overnight in the fridge when ready. Add cheese fresh when reheating for the best texture.

Final Thoughts

This Spicy Mexican Beef and Veggie Skillet Recipe holds a special place in my dinner rotation because it’s simple, wholesome, and always hits that satisfying comfort food spot without feeling heavy. I genuinely hope you enjoy making it as much as I do because it’s a flavorful, vibrant dish that never disappoints. Once you try it, I bet it’ll be one of your favorites too—perfect for busy nights and happy bellies alike.