In a large nonstick skillet, heat over medium heat and add the ground beef along with the diced onion. Cook for about 10 minutes, stirring frequently, until the beef is browned and the onion is translucent. Once cooked, drain any excess fat to keep the dish light and flavorful, then reduce the heat slightly as you prepare to add the next ingredients.

Stir in the minced garlic, followed by the cubed sweet potatoes, taco seasoning, and water. Mix everything together thoroughly, ensuring the sweet potatoes are coated with the seasoning. Increase the heat to medium-high and bring the mixture to a low boil. Cover the skillet and allow it to simmer for 12-15 minutes, or until the sweet potatoes are easily pierced with a fork.

Remove the lid and stir in the frozen corn and diced poblano pepper. Cover again and let it cook for an additional 5 minutes, stirring occasionally, until the sweet potatoes are tender and all the flavors meld together beautifully.

After the sweet potatoes are tender, uncover the skillet and let it cook on medium-low heat for another 3-5 minutes. Stir occasionally to avoid sticking and ensure everything cooks evenly to perfection.

Once the liquid has evaporated, sprinkle the shredded cheese evenly over the top of the skillet mixture. Cover again for about 2-3 minutes, or until the cheese has melted into a gooey, delicious topping.

Carefully remove the skillet from heat and let it sit for a few moments. Serve your Cheesy Tex-Mex Ground Beef & Sweet Potato Skillet hot, garnished with fresh cilantro, avocado slices, or a dollop of sour cream for added creaminess.