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Beef and Sweet Potato Taco Salad
Prep
25 mins
Cook
40 mins
Total
1 hr 5 mins
 

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

Course: Dinners + Mains
Cuisine: American
Keyword: American, Dinners + Mains
Diet: Dairy Free, Gluten Free, Low Carb, Paleo
Servings: 4
Calories: 570 kcal
Ingredients
  • 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
Instructions
  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.

Nutrition Facts
Beef and Sweet Potato Taco Salad
Amount Per Serving
Calories 570 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 12g75%
Cholesterol 84mg28%
Sodium 233mg10%
Potassium 1214mg35%
Carbohydrates 35g12%
Fiber 10g42%
Sugar 7g8%
Protein 24g48%
Vitamin A 19079IU382%
Vitamin C 65mg79%
Calcium 103mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.