Description
A flavorful one‑pan Tex‑Mex sweet potato hash with ground beef, veggies, taco seasoning, and spinach — perfect for breakfast, dinner, or meal prep.
Ingredients
- 1 lb ground beef
- 3 Tbsp taco seasoning (homemade or store‑bought)
- ½ cup water
- 1 Tbsp olive or avocado oil
- 1 medium sweet potato (peeled, ~2½–3 cups cubed)
- 1 sweet bell pepper, diced
- ½ medium red onion, diced
- 1½–2 cups diced mushrooms
- 2–3 cups spinach, roughly chopped
- Salt and pepper, to taste
- Optional toppings: cilantro, green onions, avocado, jalapeños, fried egg, cheese, sour cream, guacamole
Instructions
- In a skillet over medium‑high heat, brown the ground beef with taco seasoning and water until cooked through; remove and set aside.
- In the same skillet, add ½ Tbsp oil; sauté sweet potato cubes (seasoned with salt and pepper) 10–15 minutes until almost tender, stirring occasionally.
- Add remaining ½ Tbsp oil, onion, bell pepper, and mushrooms; cook ~3 minutes until vegetables are tender.
- Return beef to skillet, fold in spinach; cook until heated through and spinach is wilted.
- Serve with your choice of optional toppings.
Notes
- You can use leftover taco meat—skip step 1.
- Store leftovers in fridge up to 5 days; reheat in microwave or on stovetop.
- Customize veggies — try zucchini, kale, or corn.
- Add a fried egg on top for extra protein and richness.