Beef and Sweet Potato Taco Salad
Dinners + Mains

Beef and Sweet Potato Taco Salad

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No matter what the weather, a taco salad fits every occasion, so long as you are hungry for a spicy Mexican-inspired dish. And who isn’t?

Recipe from Paleo Leap

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Beef and Sweet Potato Taco Salad
Nutrition Info Print Recipe
  • Prep: 25 m
  • Cook: 40 m
  • Total: 1 h 5 m
  • Servings:


  • 2 sweet potatoes peeled and diced
  • 1 lb ground beef
  • 1 bell pepper diced
  • 1 avocado sliced
  • 2 green onions chopped
  • 6 cups mixed greens
  • olive oil
  • 1 tbsp cooking fat
  • 2 tbsp chili powder
  • 1 tbsp paprika
  • 1/2 tbsp cumin
  • 1/2 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salsa (optional)
  • salt
  • pepper


  1. Preheat oven to 400 F.
  2. In a large bowl, combine all the ingredients for the Mexican-style spices, season to taste and mix well.
  3. Toss the diced sweet potatoes with half the spice mixture and the olive oil.
  4. Place on a baking sheet and bake for 15 to 20 minutes.
  5. Melt cooking fat in a skillet over medium-high heat and cook the beef until browned, about 6 to 8 minutes.
  6. Sprinkle the remaining spices on the beef, stir everything and cook for another 2 to 3 minutes; add 1/4 cup water if the meat is too dry.
  7. Add the mixed greens to a salad bowl and top with the baked sweet potatoes, ground beef, bell pepper, grape tomatoes, avocado and chopped green onions.
  8. Serve topped with fresh salsa if desired.
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