Highlight
Turn last night’s taco meat into a punchy Tex-Mex Sweet Potato Hash with loads of veggies and sweetness from potatoes. This dish fills you up with bright flavor and cozy vibes, whether you need a big family meal or just want something yummy and comforting at any hour.
The first time I made this was out of desperation with taco meat left in the fridge and hungry bellies to feed. It’s a frequent request now since it keeps everyone full but still feels light and good for you.
Vibrant Ingredients
- Spinach: brings freshness and rounds out all the flavors Fresh stuff holds up better than frozen
- Mushrooms: add a savory, almost meaty vibe Pick firm mushrooms—avoid any mushy or spotty ones
- Red onion: tosses in a bold kick Pick a firm, heavy onion for the best bite
- Sweet bell pepper: ups the color factor and gives a tasty crunch Try yellow, orange, or red
- Sweet potato: packs the nutrition and a hint of sweetness Grab ones that are firm and not banged up
- Olive oil or avocado oil: helps veggies get golden and tasty A nice fresh oil will make a difference
- Water: helps spread out the seasonings and keeps beef juicy
- Taco seasoning: Makes the dish pop with Tex-Mex taste Homemade or low sodium is best if you want to control the salt
- Ground beef: The satisfying base Try lean beef if you want it a little lighter
- Extra toppings: Let folks pile on what they love—think fried eggs, avocado, cilantro, scallions, jalapeños, guac, or cheese If you’re skipping dairy, just leave off the cheese or sour cream
Simple Steps
- Finish and Top
- Spoon the hot hash into bowls and invite everyone to pick add-ons they love. A dash of cilantro, creamy avocado, or a sunny fried egg can really jazz it up.
- Add Spinach and Warm Beef
- Gently mix in chopped spinach with the taco meat you set aside. Let it all warm up together until the greens wilt and everything’s steaming hot.
- Cook the Veggies
- Pour in the rest of the oil. Toss in mushrooms, diced onion, and sweet bell pepper. Stir and cook for around 3 minutes until the veggies get soft and smell really good.
- Start the Sweet Potatoes
- In the skillet, heat half your oil. Drop in the diced sweet potatoes and season lightly with salt and pepper. Stir every few minutes for 10-15 minutes until they’re just tender, but not falling apart. If they start sticking, toss in a bit more oil.
- Brown the Meat with Spices
- Get your skillet nice and hot on medium-high. Add ground beef, the taco seasoning, and a splash of water. Cook, breaking the meat up, until fully browned—about 8-10 minutes. Once cooked, scoop it out and set it aside for now. If using leftover taco meat, just skip this part.
Highlight
I always reach for the sweet potatoes first—there’s nothing like their caramelized outside and soft centers. My kids cheer for extra avocado and fried eggs, showing just how much you can make every bowl your own.
Keeping It Fresh
After it’s cooked, give the hash a few minutes to cool before sealing it in a container. Keep it in the fridge, covered, and it’ll last up to four days. For warming up, zap it in the microwave or reheat on the stove with a splash of oil or water to keep things moist. You can even freeze it tightly packed for two months, then thaw and warm whenever you want.
Swaps You Can Make
Ground turkey or chicken works just as well as beef if you want to go lighter. Use kale in place of spinach if that’s what you’ve got. Want more veggies? Toss in corn or zucchini. And if you’re not following Whole30, black beans make a nice protein addition too.
How to Serve It
This makes a filling breakfast, especially topped with eggs. Or try it with a light green salad for dinner. Throw a bunch of toppings on the table at brunch so folks can build their own bowl, and add hot sauce or salsa for anyone who likes more heat.
A Little Background
Tex-Mex brings together the lively flavors of Mexican food and American comfort staples. Hash is an old-school skillet meal that uses leftovers smartly. Mixing taco meat into hash isn’t just practical—it’s a fun, flavor-packed nod to Tex-Mex tradition using whatever’s in your fridge.
Recipe FAQs
- → Is leftover taco beef okay to use?
Yep, day-old taco meat is great here. Just skip browning new meat and heat your leftovers right at the end.
- → What are some awesome toppings for this hash?
Try sliced jalapeños, a fried egg, lots of avocado, guac, shredded cheese, cilantro, or green onions.
- → How do I keep it Whole30 or without dairy?
Just leave out the cheese and sour cream. Pile on some eggs, avocado, or extra veggies for a dairy-free or Whole30 spin.
- → Can I make this ahead for meal prep?
Totally, whip up the hash, stash it in the fridge, then warm it on the stove or in the microwave when you want it.
- → Can I swap other veggies into this hash?
Go ahead and use things like kale, more mushrooms, or zucchini if you’re out of something or want a change.