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).
Make taco night a cook once, eat twice insight. Utilizing extras to make an altogether extraordinary dinner is a success in my book. There are unlimited ways you can appreciate extra taco meat, for example, in our Instant Pot Taco Chili, Taco Hot Dish, Taco Stuffed Sweet Potatoes, or in this Sweet Potato Hash formula.
Taco meat is cooler amicable and can keep in the ice chest for up to 5-7 days. We like to design a customary style taco night for supper and afterward a couple of days after the fact utilize the taco meat extras to make another flavorful and simple feast. Tex-Mex Sweet Potato Hash is generous, tasty, and made across the board skillet.Feel allowed to add some warmth with some jalapeño peppers or keep it cool with velvety avocado and cilantro. You can top your yam bowl with whatever sounds great to you like a singed egg and our Homemade Guacamole or nothing by any stretch of the imagination, since it’s actually very delectable all alone. It’s a formula I realize you’ll adore and will take extra taco meat to the following level.
Tex-Mex Sweet Potato Hash is made with under 10 fixings. We like to keep things basic around here with simple suppers since eating a healthy and genuine food diet shouldn’t be convoluted or require unlimited hours in your preferred kitchen.Serve with fixings! A seared egg on top makes this yam breakfast bowl additional delectable. Be that as it may, in case you’re searching for a delicious and generous Whole30 without egg breakfast formula, this Tex-Mex Sweet Potato Breakfast Hash formula is for you.
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 .
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!
- 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).
- 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.
Leftover taco meat works great. If using, skip steps 1.