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
Preheat oven to 400 F.
In a large bowl, combine all the ingredients for the Mexican-style spices, season to taste and mix well.
Toss the diced sweet potatoes with half the spice mixture and the olive oil.
Place on a baking sheet and bake for 15 to 20 minutes.
Melt cooking fat in a skillet over medium-high heat and cook the beef until browned, about 6 to 8 minutes.
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.
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.
Serve topped with fresh salsa if desired.