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.
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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
- 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
- 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.
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Leftover taco meat works great. If using, skip steps 1.
- Serving Size: 1/6 of recipe
- Calories: 228
- Fat: 10 g
- (Sat Fat: 2 g)
- Sodium: 220 mg
- Carbohydrate: 17 g
- (Fiber: 3 g
- Sugar: 5 g)
- Protein: 18 g
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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