Make good use of leftover taco meat by giving this easy Tex Mex Sweet Potato Hash a try. A tasty Whole30 and egg-free breakfast option!
When tacos are on the menu, ALWAYS double or triple the amount of taco meat you make…
Taco meat is freezer friendly, can keep in the fridge for a good 5 days, and the options with the leftovers are endless. While I love me a good taco salad, I also really REALLY enjoy this Tex Mex Sweet Potato Hash and I know you will, too! Savory and sweet flavors come together in this recipe with the combination of taco seasoned meat and sweet potatoes. It’s a perfectly balanced meal with quality protein, healthy fats, complex carbs and load of veggies. Feel free to add some heat with some jalapeño peppers or keep it cool with creamy avocado and cilantro. Top with whatever sounds good to you (I share some ideas below)…or nothing at all because it’s really quite delicious on its own. The world is your oyster my friend!Make good use of leftover taco meat with this @whole30 Tex Mex Sweet Potato Hash. #eggfree Click To Tweet
Tex Mex Sweet Potato Hash is made with less than 10 ingredients. Woot!
You know us, we like to keep it simple around here. Eating a wholesome and real food diet does not need to be complicated and does not need to require endless hours in the kitchen. No way! You’re going to love how quick and easy this recipe is and if you already have taco meat kickin’ around in the refrigerator or freezer, this recipe will take just 20 minutes of your time. Perfect for a weekend breakfast or busy weeknight supper.
Wondering if you should purchase grass-fed beef? Learn how to choose quality red meat in this post!
A one-dish wonder, yo!
One pan is all ya need to make Tex Mex Sweet Potato Hash. I don’t know about you but kitchen clean-up is not my thing! Although, last night I needed to take a much needed break from work so a little therapeutic cleaning went down. Such a nice break from work and my fridge is squeaky clean inside and out! But that doesn’t happen too often so this recipe is perfect because it only requires one sauté pan, a cutting board and a knife, making kitchen clean-up a breeze.
With this recipe, I tested out my brand new All-Clad LTD 3 Quart Sauté Pan for the first time. I love that this All-Cald LTD sauté pan is dishwasher and oven safe with a stainless-steel interior. The new design is elegant yet functional. This pan is great for browning, sautéing, searing, simmering, deglazing and for making this Tex Mex Sweet Potato Hash! 🙂
GIVEAWAY! And lucky for you because we’re giving away one of these gorgeous pans – valued at $325! Details coming soon, so make sure that you’re following us over on Instagram and subscribed to our email list. Giveaway will run from 5/21/17 to 5/24/17.
Okay – back to the recipe! Add even more flavor to Tex Mex Sweet Potato Hash by topping it with cilantro, green onions, jalapeños, avocado, pica de gallo, salsa, fresh squeezed lime juice or a fried egg. If you’re not Whole30’ing, you could add a dollop of Kalona Super Natural Sour Cream or a sprinkle of shredded cheese.
And we’re always sneaking in a little ghee whenever we can. Pure Indian Foods ghee is our go-to as it adds such a delicious buttery flavor and perfect for sautéing and high-heat cooking.
Alright, let’s bring on the deliciousness!
- 1 lb grass-fed ground beef or ground turkey (or leftover taco meat)
- 3 Tbsp. taco seasoning (homemade or organic store-purchased – omit if using leftover taco meat)
- 1/2 cup water
- 1 Tbsp. Pure Indian Foods Ghee
- 1 medium sweet potato, peeled and cut into small cubes (about 2-2 1/2 cups)
- 1 red bell pepper, diced
- 1/2 medium red onion, diced
- 1 1/2–2 cups sliced mushrooms, chopped
- 2 cups spinach, roughly chopped
- Optional Toppings: Fresh cilantro, green onions, avocado, jalapeños, fried egg.
- Place a sauté pan over medium-high heat. Add beef, seasonings and water to the pan. Cook until beef is browned.
- Remove beef from pan. set aside.
- In the same pan the beef was browned in, add ½ Tbsp. of ghee and heat over medium-high until melted and hot.
- Add sweet potatoes, dash with salt and pepper, and sauté for about 10 minutes or until just before fully cooked through.
- Add remaining ½ Tbsp. of ghee, onions, red pepper and mushroom and saute for about 3 minutes or until vegetables are tender.
- Fold in spinach and taco meat and continue to cook until heated through and spinach is wilted.
- Serve with optional toppings.
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- Serving Size: 1/6 of recipe
- Calories: 228
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 10 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 18 g
Comment below and let us know what how you like to enjoy leftover taco meat!!
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