Description
This bold, savory sweet potato skillet is filled with taco-seasoned ground beef, vibrant vegetables, and nourishing greens. Serve it for breakfast, lunch, or dinner, and don’t forget your favorite toppings!
Ingredients
Scale
- 1 pound grass-fed ground beef
- 2 – 3 tablespoons ghee or extra virgin olive oil
- 2 medium sweet potatoes (any variety), diced into small cubes
- 1 teaspoon sea salt
- 3 – 4 tablespoons taco seasoning
- 2 cups mushrooms of choice, diced
- 1 organic bell pepper (red preferred), diced
- 1/2 cup red onion, diced
- 2 cups organic spinach
- 1/2 cup green onion, chopped
- optional : avocado, fresh cilantro, jalapeños, or even a drizzle of homemade ranch
Instructions
- Cook the Beef : Heat half of the ghee or olive oil in a skillet over medium heat. Add the ground beef and cook until browned. Remove from the pan and set aside, keeping 1 – 2 tablespoons of liquid / fat in the pan.
- Cook the Sweet Potatoes : Add the rest of the cooking fat and let it heat for 30 – 45 seconds. Add diced sweet potatoes and sea salt. Cook for about 12 – 15 minutes, stirring often so they cook evenly and start to brown on the edges.
- Add Remaining Vegetables : Toss in mushrooms, red bell pepper, and red onion. Cook for 8 – 10 minutes or until tender.
- Fold in Spinach + Season : Stir in spinach until just wilted, about 2 – 4 minutes. Return the beef to the pan, add taco seasoning, and toss to coat everything well.
- Serve : Remove from heat and garnish with chopped green onion, avocado slices, or your favorite toppings.
Equipment
10-Piece Glass Nesting Bowl Set
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Smithey No. 14 Cast Iron Skillet
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You can substitute any protein, skip the mushrooms, or use whatever taco seasoning you love. Top with avocado, green onion, cilantro, or jalapeños. Works great for meal prep and weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Southwest / Tex-Mex