Tex-Mex Sweet Potato Hash

• servings: 5 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

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).

Directions

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.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 228
• Total Fat: 10 g
• Saturated Fat: 2 g
• Sodium: 220 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 18 g