This sweet potato taco skillet is an easy, one-pan Mexican dinner, the whole family will love! It can be eaten by itself, with grain-free taco shells, or on a bed of mixed greens. Makes for great leftovers or meal prep too!
WHY YOU’LL LOVE THIS SWEET POTATO SKILLETRECIPE
My family has been loving this sweet potato taco recipe. And by family, I’m talking about my Fiance Kyle, and dog Champ. Kyle is obsessed with Mexican food and is always wanting tacos or fajitas. And Champ, my 9 pound Chihuahua is obsessed with sweet potatoes.
So, when I was made delicious sweet potato taco recipe, it was a win in everyone’s book. Now that I’ve had tacos with sweet potatoes, I’m honestly not sure if I could go back. There’s something about the added sweetness from the sweet potatoes that makes this taco recipe ????.
The great thing about this skillet recipe is that it’s so versatile. You can serve/top it with so many things. My favorite way to eat this sweet potato taco mixture is on a bed of mixed greens, topped with avocado. Sometimes I stuff the taco mixture into Siete’s grain-free taco shells too! Grain-free soft taco shells would also be a great option.
This recipe is also so simple to eat as leftovers or to meal prep. My fiance takes it to work and eats it alone, without taco shells. It’s one of those foods that’s better the next day!
INGREDIENTS YOU NEED:
sweet potato– look for firm sweet potatoes without brown spots. Make sure to get sweet potatoes and not yams. Look for sweet potatoes with reddish/copper colored skin and orange/golden flesh.
onion-I used a medium sized yellow onion for this recipe, because I was looking for a sweeter taste.
2 pounds ground beef– I prefer to buy organic, grass-fed ground beef. I prefer the cattle to be humanely raised, and be allowed to graze on pastures for their entire lives. Grass-fed beef is also healthier since they graze on pastures instead of grains. Most grocery stores now have grass-fed ground beef. If not, I recommend ordering from ButcherBox.
1 (14.5 oz) can of diced tomatoes– I prefer to buy organic diced tomatoes. Muir Glen or Thrive Market are both great brands.
bell pepper– I used a red bell pepper, but you could also use yellow, orange or green. I prefer to buy organic, as bell peppers are on the EWG’s dirty dozen list.
jalapenos– I prefer to buy fresh jalapenos, and dice them!
optional:avocados, grain-free taco shells, cilantro. I top my taco mixture with avocados and cilantro. My fiance loves stuffing the taco mixture into Siete grain-free taco shells.
HOW TO MAKE THIS SWEET POTATO TACO SKILLET
Bake sweet potatoes in the oven at 425 degrees for 20-25 minutes. You can also cook the sweet potatoes in the skillet, but I find that they don’t cook as well or as fast as baking. Cooking the sweet potatoes before they are added into the skillet is a must, because potatoes take longer to cook then the rest of the ingredients.
Gather all seasonings into a small bowl so that they are ready to add when browning the meat.
Cook onions until they are translucent, then add ground beef. Brown beef, breaking up in chunks, until no longer pink.
Add seasonings and diced tomatoes to skillet. Mix taco mixture until seasonings and diced tomatoes are evenly distributed.
Simmer mixture in skillet on low-medium heat for 3-5 minutes.
Stir in bell peppers, jalapenos, and cooked sweet potatoes into skillet.
Garnish with cilantro, a squeeze of lime juice. Serve with avocados, and grain free taco shells.
TIPS AND VARIATIONS:
Swap ground beef for ground turkey, or ground chicken.
Meal prep this recipe with grain-free taco shells, or prep the taco mixture by itself and top with avocado.
Store taco skillet mixture in a glass food container for up to 5 days.
Make this recipe a breakfast meal by topping the taco mixture with cooked eggs.
This sweet potato taco skillet is an easy one pan Mexican dinner the whole family will love! It can be eaten by itself, with grain-free taco shells, or on a bed of mixed greens.
Preheat oven to 425 degrees Fahrenheit. Toss sweet potatoes with olive oil, and bake for 20-25 minutes until tender.
Gather seasonings into a small bowl or ramekin. Heat olive oil over medium heat in a large sized skillet. Cook onions until they are translucent then add ground beef. Brown beef, breaking up chunks, until no longer pink. Add the seasonings and diced tomatoes to the meat mixture in skillet. Simmer the mixture over low-medium heat in skillet for 5-7 minutes.
Turn oven heat off. Stir in bell peppers, jalapenos, and cooked sweet potatoes in skillet. Serve hot.
Garnish with: cilantro, and a squeeze of lime juice. Serve with avocados, and grain-free taco shells.
Notes
Storage: store in an air-tight glass container for up to 5 days.
Reheat: to reheat, place in the microwave, covered, for up to 1 minute.
Keywords: healthy taco skillet, paleo taco skillet, one pan taco skillet, sweet potato mexican skillet recipe
Hi, I’m Abbey! Food blogger, health coach, and personal trainer. I’m just a girl who loves food, and loves to show others how good healthy eating can taste! Here you’ll find easy real food recipes as well as healthy lifestyle and fitness content. I’d love to get to know you!
This recipe is a go-to for me and my family! Super easy to make, yet it provides you with that authentic Tex-Mex taste.
★★★★★
good good good