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.

When tacos are on the menu, ALWAYS double (or triple) the taco meat.

Taco meat is freezer-friendly, can also keep in the fridge for a good 5 days and the options are endless when it comes to using the leftovers. While I love a good ol’ taco salad, I also really really enjoy this Tex-Mex Sweet Potato Hash and know you will, too!

Savory and sweet flavors come together in this recipe with the combination of taco-seasoned meat and sweet potatoes and an assortment of vegetables. Feel free to add some heat with some jalapeño peppers or keep it cool with creamy avocado and cilantro. You can top it with whatever sounds good to you, or nothing at all, because it’s really quite delicious on its own. I share some topping ideas below!

Tex-Mex Sweet Potato Hash is made with less than 10 ingredients.

You know us, we like to keep it simple with easy meals because eating a wholesome and real food diet does not need to be complicated or require endless hours in the kitchen. We’re here to show you how that can be done by sharing simple, healthy and tasty recipes! 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. AND it’s even meal-prep friendly and reheats ever so nicely. I like to make this recipe during a weekend meal prep and then divide it among 5 glass containers for an easy reheat-and-eat meal throughout the week.

Wondering if you should purchase grass-fed beef? Learn how to choose quality red meat in this post!

A one-dish wonder!

One pan is all you need to make Tex-Mex Sweet Potato Hash. I don’t know about you, but kitchen clean-up is not my thing! This recipe is perfect because it only requires one sauté pan, a cutting board and a knife to make, which makes for a speedy kitchen clean-up.

Top Tex-Mex Sweet Potato Hash however you please!

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
• Pica de gallo
• Salsa
• Fresh-squeezed lime juice
• Fried egg
• Sour cream (not Whole30)
• Shredded cheese (not Whole30)
• Black Bean & Corn Salsa (not Whole30)

And if you’re in need of a homemade taco seasoning, well, we’ve got ya covered there, too! Try our Homemade Taco Seasoning.

Looking for another way to use leftover taco meat, try our Taco-Stuffed Sweet Potatoes!

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Let's Get Cookin'

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!

• Author: The Real Food Dietitians
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 5-6 servings 1x
• Category: Breakfast | Egg-free | Whole30

Print Recipe

★★★★★ 4.7 from 22 reviews

Ingredients

• 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 (omit if using leftover taco meat)
• 1 Tbsp. cooking fat of choice (ghee, avocado oil, coconut oil, etc.) 
• 1 medium sweet potato, peeled and cut into small cubes (about 2½ cups)
• 1 red bell pepper, diced
• 1/2 medium red onion, diced
• 1½–2 cups sliced mushrooms, chopped
• 2 cups spinach, roughly chopped
• Optional Toppings: Fresh cilantro, green onions, avocado, jalapeños, fried egg, sour cream (omit for dairy-free) etc.

Instructions

1. Place a sauté pan over medium-high heat. Add beef, seasonings and water to the pan. Cook until beef is browned.
2. Remove beef from pan, set aside.
3. In the same pan the beef was browned in, add ½ Tbsp. of cooking fat and heat over medium until melted and hot.
4. Add sweet potatoes, dash with salt and pepper, and sauté for about 10 minutes or until just before fully cooked through.
5. Add remaining ½ Tbsp. of cooking fat, onions, red pepper and mushroom and sauté for about 3 minutes or until vegetables are tender. Add additional cooking fat if needed.
6. Fold in spinach and taco meat and continue to cook until heated through and spinach is wilted.
7. Serve with optional toppings.

Nutrition

• 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!!

Pin now to make later!

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

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