Tex-Mex Sweet Potato Hash (Print-Friendly Version)
Enjoy a vibrant sauté of sweet potatoes, taco beef, bell peppers, mushrooms, and spinach.
# What You’ll Need to Make This:
01 -
450 g ground beef
02 -
3 tablespoons taco seasoning (homemade or organic store-bought)
03 -
120 ml water
04 -
1 tablespoon olive oil or avocado oil, divided
05 -
1 medium sweet potato, peeled and diced (approximately 375–420 g)
06 -
1 sweet bell pepper (red, yellow, or orange), diced
07 -
0.5 medium red onion, diced
08 -
150–200 g mushrooms, diced
09 -
60–90 g spinach, roughly chopped
→ Optional Toppings
10 -
Fresh cilantro, chopped
11 -
Green onions, sliced
12 -
Avocado, sliced
13 -
Guacamole
14 -
Jalapeños, sliced
15 -
Fried egg
16 -
Sour cream (omit for dairy-free or Whole30 preference)
17 -
Mexican blend cheese or cotija cheese (omit for dairy-free or Whole30 preference)
# How to Prepare:
01 -
Heat a large skillet over medium-high heat. Add ground beef, taco seasoning, and water. Cook until the beef is browned throughout, breaking apart with a spatula. Remove beef from skillet and set aside. If using cooked leftover taco meat, skip this step.
02 -
Add 7 ml (½ tablespoon) oil to the same skillet and return to medium-high heat. Once oil is hot, add diced sweet potato, season lightly with salt and pepper, and sauté for 10–15 minutes, stirring occasionally, until nearly tender. Add additional oil if needed to prevent sticking.
03 -
Add the remaining 7 ml (½ tablespoon) oil along with diced red onion, bell pepper, and mushrooms. Sauté for approximately 3 minutes, until vegetables begin to soften.
04 -
Fold in chopped spinach and reserved taco meat. Continue sautéing until spinach is wilted and everything is heated through.
05 -
Serve immediately with your choice of optional toppings.
# Extra Tips:
01 -
If using leftover taco meat, skip browning fresh beef and add in Step 4.