From irresistible taco-stuffed sweet potatoes to flavor-loaded taco skillets, it seems there is a taco option for everyone under the sun, or the clouds. 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? To keep taco salads interesting, we like to switch off between chowing down on morsels of chunky chicken and bites of tiny shrimp. Have you tried taco lime shrimp salad yet? You cannot even imagine what you are missing!
Some taco purists may say that a fresh Pico de Gallo is a must for topping your awaiting taco salad. We say it is entirely optional. Go with your gut feeling – if you have time to make it, go ahead! If life has you running in all directions and getting a nutritious dinner on the table is the accomplishment of the day, go ahead and skip this step. Just know, that making fresh salsa at home is truly easy as there is no exact recipe required. For a few cups of salsa all you need is 1 lb. fresh tomatoes, 1/2 a red onion, 2 serrano chiles, the juice of 1 lime, a bunch of chopped cilantro, plus salt, pepper and ground cumin to taste.
Chop all salsa ingredients by hand, or speed up the work with a food processor, let it sit for about an hour, then enjoy a generous spoonful as a topping on your perfect creation.
Beef And Sweet Potato Taco Salad Recipe
Protein: 35g / %
Carbs: 27g / %
Fat: 34g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 sweet potatoes, peeled and diced
- 1 lb. ground beef
- 1 bell pepper, diced
- 10 grape tomatoes, halved
- 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
- Fresh salsa (optional)
- Sea salt and freshly ground black pepper
- 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.