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: 15 minsCook: 25 minsTotal: 40 mins
Servings: 5-6 servings 1x


  • 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 3 cups)
  • 1 sweet bell pepper, diced (red, yellow or orange)
  • 1/2 medium red onion, diced
  • 2 cups diced mushrooms, chopped
  • 23 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).


  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.
  2. In the same skillet the beef was browned in, add ½ tablespoon of oil and heat over medium-high until melted and hot.
  3. 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.
  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.
  5. Fold in spinach and taco meat and continue to cook until heated through and spinach is wilted.
  6. Serve with toppings of choice.


Leftover taco meat works great. If using, skip steps 1.

Nutrition Information

  • 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


© The Real Food Dietitians
Recipe By: Stacie Hassing
Overhead view of vegetable beef soup with a cheddar biscuit in the bowl.

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