Make good use of leftover taco meat by giving this easy, one-skillet Tex-Mex Sweet Potato Hash a try. A tasty and hearty breakfast or weeknight dinner option. This recipe is meal-prep friendly and makes for a delicious reheat-and-eat meal throughout the week. It’s whole30, gluten-free, grain-free, and egg-free (unless you top it with a fried egg of course).
Next time tacos are on the menu, double the meat portion so that you have enough leftover to make this Sweet Potato Hash recipe.
Make taco night a cook once, eat twice experience. Using leftovers to make an entirely different meal is a win in my book. There are endless ways you can enjoy leftover taco meat such as in our Instant Pot Taco Chili, Taco Hot Dish, Taco Stuffed Sweet Potatoes, or in this Sweet Potato Hash recipe.
Taco meat is freezer-friendly and can keep in the fridge for up to 5-7 days. We like to plan a traditional style taco night for dinner and then a few days later use the taco meat leftovers to make another delicious and easy meal. Tex-Mex Sweet Potato Hash is hearty, flavorful, and made all in one skillet.
Feel free to add some heat with some jalapeño peppers or keep it cool with creamy avocado and cilantro. You can top your sweet potato bowl with whatever sounds good to you such as a fried egg and our Homemade Guacamole or nothing at all, because it’s really quite delicious on its own. It’s a recipe I know you’ll love and will take leftover taco meat to the next level.
This post contains affiliate links that will not change your price but will share some commission.
Tex-Mex Sweet Potato Hash ingredients
Tex-Mex Sweet Potato Hash is made with less than 10 ingredients. We like to keep things simple around here with easy meals because eating a wholesome and real food diet does not need to be complicated or require endless hours in the kitchen.
- Ground beef – if you aren’t using leftover taco meat, you’ll need 1 pound of ground beef or ground turkey. We love ButcherBox for its quality meat options.
- Taco seasoning – you can use homemade (whole30-friendly) or a pre-made taco seasoning. You will not need taco seasoning if using leftover taco meat.
- Olive oil or avocado oil – any cooking fat of choice will get the job done.
- Sweet potato – one medium to large sweet potato, peeled and cut into small cubes equaling about 2½ – 3 cups. You could also use regular potatoes.
- Bell pepper – any color will work – red, orange, or yellow.
- Red onion – feel free to substitute with a yellow onion.
- Mushrooms – not a fan of mushrooms, feel free to substitute diced zucchini.
- Spinach – kale or any other dark leafy green can be a substitute for the spinach.
- Optional Toppings – Fresh cilantro, green onions, avocado, guacamole, jalapeños, fried egg, sour cream, Mexican blend cheese or cotija cheese (omit sour cream and cheese if dairy-free or Whole30).
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How to make Tex-Mex Sweet Potato Hash
You’re going to love how quick and easy this sweet potato skillet is, and if you already have taco meat kickin’ around in the refrigerator or freezer, this recipe will take just 20 minutes. Plus, it’s made all in one-skillet which means less dirtying of dishes! This recipe only requires one skillet, a cutting board and a knife, which makes for a speedy kitchen clean-up.
- Step 1: Place a skillet over medium-high heat. Add beef, seasonings and water to the pan. Cook until beef is browned. Remove beef from pan, set aside. Skip this step if using leftover taco meat.
- Step 2: In the same pan the beef was browned in, add ½ tablespoon of oil and heat over medium until melted and hot.
- Step 3: Add the diced sweet potatoes, dash with salt and pepper, and sauté for about 10-15 minutes or until just before fully cooked through, stirring occasionally. Add more oil as needed.
- Step 4: Add remaining ½ tablespoon of oil as well as the onions, red pepper, and mushroom and sauté for about 3 minutes or until vegetables are tender.
- Step 5: Fold in spinach and taco meat and continue to cook until heated through and spinach is wilted.
Serve with toppings of your choice! A fried egg on top makes this sweet potato breakfast bowl extra delicious. However, if you’re looking for a tasty and hearty Whole30 Egg-free breakfast recipe, this Tex-Mex Sweet Potato Breakfast Hash recipe is for you.
Wondering if you should purchase grass-fed beef? Learn how to choose quality red meat in this post!
How to store Tex-Mex Sweet Potato Hash
This recipe can be stored in a container in the fridge for up to 5 days. Simply reheat-and-eat when you’re ready to serve it up. To reheat, you can do so in the microwave for about 2 minutes or until heated through or you can heat it on the stovetop in a covered skillet over medium heat until heated through .
This Whole30 Sweet Potato Hash recipe is meal-prep friendly!
Because this recipe reheats well and tastes just as good the next day (or two or three later), it makes for the perfect weekend meal prep recipe. I like to make this recipe during one of my Sunday meal preps and then divide it among 5 glass containers for an easy and delicious grab and go meal throughout the week.
How to serve Tex-Mex Sweet Potato Hash
Here are some fun topping ideas to add even more flavor to this already tasty recipe:
- Fresh cilantro
- Sliced green onions
- Sliced jalapeños
- Diced or sliced avocado
- Homemade Guacamole (great source of healthy fats)
- Pica de gallo
- Salsa
- Fresh-squeezed lime juice
- Fried egg
- Sour cream (not Whole30)
- Shredded cheese (not Whole30)
- Black Bean & Corn Salsa (not Whole30)
Looking for guidance with meal planning? Check out Real Plans, a highly customizable online meal planning service that includes over 300 of our very own recipes.
Other Sweet Potato Hash recipe you’ll love:
- Chicken and Apple Sausage Sweet Potato Hash
- Sweet Potato Hash with Bacon
- Brussels Sprouts Sweet Potato Sausage Hash
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Tex-Mex Sweet Potato Hash
Make good use of leftover taco meat by giving this easy Tex-Mex Sweet Potato Hash a try. A tasty and hearty breakfast or weeknight dinner option that’s Whole30-friendly, too!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 5-6 servings 1x
- Category: Breakfast | Egg-free | Whole30

Ingredients
- 1 lb. ground beef
- 3 Tbsp. taco seasoning (homemade or organic store-purchased)
- 1/2 cup water
- 1 Tbsp. olive oil or avocado oil
- 1 medium sweet potato, peeled and cut into small cubes (about 2½ – 3 cups)
- 1 sweet bell pepper, diced (red, yellow or orange)
- 1/2 medium red onion, diced
- 1½–2 cups diced mushrooms, chopped
- 2–3 cups spinach, roughly chopped
- Optional Toppings: Fresh cilantro, green onions, avocado, guacamole, jalapeños, fried egg, sour cream, mexican blend cheese or cotija cheese (omit sour cream and cheese if dairy-free/whole30).
Instructions
- Place a skillet over medium-high heat. Add beef, seasonings and water to the pan. Cook until beef is browned. Remove beef from pan, set aside. Skip this step if using leftover taco meat.
- In the same skillet the beef was browned in, add ½ tablespoon of oil and heat over medium-high until melted and hot.
- Add diced sweet potatoes, dash with salt and pepper, and sauté for about 10-15 minutes or until just before fully cooked through stirring occasionally. Add more oil as needed.
- Add remaining ½ tablespoon of oil as well as the onions, red pepper and mushroom and sauté 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 toppings of choice.
Notes
Leftover taco meat works great. If using, skip steps 1.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 228
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 18 g
Pin now, make later!
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
This post may contain affiliate links which won’t change your price but will share some commission.
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
Lisa Lyerly says
How did someone come up with this idea? I would never have thought to put these together. I think I’ll surprise my family with some. Wish me luck!
★★★★★
Nicole Greene says
This looks amazing! Going to try it next time I’m craving tacos!
Amy says
A meal my whole family can eat (lots of food allergies over here)! Can’t wait to make this!
Angie Baker says
I can’t wait to try this recipe!
★★★★
Luna Tran says
Looks so good!
Ellen S says
This recipe sounds amazing! I’m going
To replace the meat with Trader Joe’s Soy Chorizo for my vegetarians.
Mandy says
This looks amazing! I would eat it for breakfast lunch or dinner. Love versatile recipes like this!
Maura says
This looks so good. I will be making this tomorrow!
Kelsey says
Yum! This looks so good! I’m pinning this to add to my list of recipes to try 🙂
Myra says
Delish! Can’t wait to try it!
Candace says
Yum!! This looks delicious – can’t wait to try it!
Liz says
Cannot wait to try looks sooo yummy!!!
Steve says
That looks really good!! Reminds me of the defined dish’s sweet potato O’Brien. Been wanting some all-day pans for years now!
★★★★★
Steve says
All-clad* haha stupid auto correct
Deana_Drinks_tea says
Definitely making this next Taco Tuesday! Looks delicious ????
★★★★★
Alicia says
I’m all about making extras one night and repurposing it another night. It saves so much time! And this hash looks amazing! I’m thinking about making it tomorrow! 🙂
PT says
This will be my meal for the week even if I don’t win the giveaway! Love a good, simple recipe! ????
MacKenzie says
Looks perfect for meal prepping!
Frances says
I love making a sweet potato hash with beef, but I tend to get stuck on the same old toppings. I need to trying this spin on it. Looks great!
★★★★
Lauryn says
Can’t wait to try this!!!! Love a good sweet potato recipe! :))
★★★★★
Kimberly Johnson says
Hi! This Tex Mex Sweet Potato Hash has EVERYTHING I enjoy to eat in one pan ❤️????????????????????
Anne says
I actually have taco meat in fridge leftover from yesterday. And I always have sweet potatoes so I will be whipping this up tomorrow for sure!!!! ????????????????????????????????????
★★★★
Brittany says
This looks amazing! Something to add to my Whole30 breakfast list that isn’t eggs! I’m getting sick of eggs every day.
auntteen928 says
I love that this recipe is gluten Free and dairy free. Nice alternative to Taco Tuesday. (Tagged on IG)
Shirley says
I am sooo going to bake this for breakfast
Jessica Gray says
I saw you all make this on your instagram story. It looks amazing! Can’t wait to try it! @iamjessiemae
★★★★
Celia says
This looks awesome, I can’t wait to try it! Thank you for sharing!
Susan Highland says
What a great idea! I will definitely be trying it! Mine won’t look as good, but I’m sure it will taste yummy!
★★★★★
Cameo says
I am SO making this! I got some ground beef at the farmers market and I was just wondering what to use it for. This, this, this!
Susanna Austin says
I haven’t made tacos in years. I usually make fajitas! I love sweet potatoes and will have to try this recipe!
Amanda St. Marie says
This looks delicious! Can’t wait to try it!
Allison Houston says
I’m a Texas native who has lived in Denver for the past 6 years and I can easily confess that I miss TexMex on a daily basis! I am fallen in love with Denver, especially the culture of living an active, healthy lifestyle so this recipe is the perfect way for me to cure my TexMex cravings in a healthy way! Thank you for sharing!
Randi says
This recipe looks ah-mazing! Usually have all ingredients in my fridge so thank you for putting this together!
Stephanie says
Looks delicious! Can’t wait to try it.
★★★★★
Cynthia Hill says
Love the ingredient list and the pairing of leftover taco meat with sweet potato! Sounds & looks yummy! My Hubby loves hash too – can’t wait too try!
Stacy Mason says
This recipe looks absolutely delicious & I cannot wait to try it! I use my left over Taco meat to make a Taco salad!
★★★★★
Jen Noe says
Going to make for brunch this weekend ! Thx!
heidi says
This looks scrumptious – the only better way is if you two made it for me! 😉
★★★★★
Angela hernandez says
Looks amazing I need to try this ❤️
Cait says
Looks amazing!!!
kayla says
in love with this recipe as i prep 3 lbs of taco meat at the beginning of the week for my lunches! i am definitely going to have to make this!!!
Susan P. says
This is the kind of recipe I like to make – quick, easy, nutritious and one-pan! It looks delicious.
★★★★★
Demi says
Everything this Southern California girl needs! (+avocado, claro).
Shawna says
Your Tex Mex Sweet Potato Hash looks and sound amazing and it looks pretty easy to make and healthy so I will definitely be making this recipe in the near future! I usually make Chili with my left over taco meat which I love to serve over brown rice. I would love to have the All-Clad LTD 3 Quart Sauté Pan in my kitchen as I can tell you right now it would be the pan I use the most. Currently, when I make one pan meals like chicken stir fry or chicken fajitas, my largest pan is overflowing. Thank you for sharing this wonderful recipe and Thank you for the great giveaway!
★★★★★
Alexandra robertson says
This looks delicious. i have an addiction to sweet potatoes! I would love this pan. Most of my pans are from college and so old… I’m married with 2 kiddos now lol. I am @alexandrarobertson7 on Instagram 🙂
Kristina Prewitt says
Kitchen mess clean up is not my thing either!! This recipe looks easy and delicious!!! (IG: solovedlittles)
Ashley says
This is fantastic! I loved it and it was super easy to prep.
★★★★★
Jessica Beacom says
Awesome!!
Annette says
I made this for dinner tonight, and it was sooo good! I added black beans and left over corn and added cheese too. I will definitely make this again
★★★★★
Stacie Hassing says
So great to hear! Love the additions you made!
Jasmine says
I just cooked this up for the week ahead and had to have a small bowl before packing it up. Your taco seasoning is great — spot on to what I think taco seasoning should taste like. I did sub kale for spinach since I only had baby spinach and needed to use up the kale sooner. I am glad for whichever website that directed me here and not forgetting this recipe before getting the chance to make it (as often happens)
★★★★★
Jessica Beacom says
Hey Jasmine!
Thanks for the feedback about the taco seasoning. I’m so glad you found us!
Holly says
I made this dish last and it was SO delicious!!! I never tried something like this and it’s now my favorite dish to make! I love how savory and healthy it is!
★★★★★
Jessica Beacom says
Yayyyyy! Glad you loved it, Holly!
iltedelmondo.myblog.it says
Thanks for finally writing about >Tex Mex Sweet Potato Hash – The Real Food Dietitians <Loved it!
★★★★★
Stacie Hassing says
Great!
Elizabeth says
I love the idea of this dish. I am a little confused as why it’s labeled dairy free if you’re using ghee? Can I just substitute olive oil for the ghee?
Stacie Hassing says
This recipe is so good!! Because lactose and the dairy-proteins are removed in the process of making ghee, people with dairy sensitivities can tolerate ghee. However, you can absolutely sub olive oil or coconut oil in this recipe. Hope you enjoy!
Libby O'Daniel says
This is my all time favorite breakfast! I like to swap kale for the spinach, it holds up to reheating a bit better and gives it a little more texture. Thank you for a wonderfully veggie-filled breakfast recipe!
Jessica Beacom says
Hi Libby,
I’m so glad you love this dish and you’re right about the kale – thanks for pointing that out. I’ve edited the recipe to reflect that. Thanks!
Ronda Eisenbarger says
Does this freeze well with the mushrooms in it?
★★★★
Jessica Beacom says
The mushrooms will give off a little moisture when you reheat the dish but reheating it in a skillet (vs. microwave) helps the liquid evaporate when you reheat it.
Suzanne says
I ate this a couple of months ago when a friend made it and I haven’t stopped thinking about it since. So I finally had her send me the recipe and I made it…it is SO YUMMY! I am heating up the last of it for lunch as I type this! Thank you for this yummy goodness!
Jessica Beacom says
Love this! We’re so happy you enjoyed it and that your friend so graciously shared the recipe!!
Suzanne says
This has quickly become my favorite meal! I don’t eat it for breakfast, usually lunch or dinner. I got the recipe from a friend just over a month ago, and tonight I just finished making it for the 6th or 7th time! I recently told my sisters about it and one made it the next day and said she loved it so much that she’s going to make it all the time.
Jessica Beacom says
This is so great! We’re so happy your friends shared the recipe and that you’re passing it along – thank you!
Julie says
Thanks for this idea! I actually used breakfast sausage and it turned out delicious!!
Emily says
The first recipe from this site that I haven’t been impressed with. It was decent hot and fresh when eaten with tortilla chips, but definitely a more fatty meal than I like and am used to. Does not reheat well, if my husband doesn’t eat this today I’ll be throwing out the rest (which I hate to do).
★★★
Jessica Beacom says
Hi Emily,
We’re sorry to hear you didn’t enjoy this recipe reheated.
Laurine Kelson says
I made this again tonight, this time with pumpkin as well as sweet potato and chopped okra in place of spinach. With chopped green onions, sour cream and lime wedges on the side, Y U M !!!
Stacie Hassing says
Awesome! That changes you made sound so good. Glad to hear you enjoy this recipe and its versatility!
Sydney says
This was a very easy recipe to follow and was extremely tasty! It eas a nice switch up from the regular and a very nice way to use sweet potatoes. A hit with my whole family.
★★★★★
Stacie Hassing says
That’s so great to hear! We love know when our recipes are a hit for the whole family! 🙂
Danielle says
My family loved it! It was pretty quick to make and liked how you could add on different topings to your liking.
★★★★★
Katie Jo says
This was so good! Perfect way to use up a variety of leftovers we had, thank you for sharing!!
Robyn Lilly says
I made this for the challenge! It is delicious and I am craving more of it and it is beautiful and fiber filled as well. I am definitely loving the meals and the lists. Thank you : )
Jessica Beacom says
So great to hear! Glad you loved it and are enjoying the meal plan as well.