Preheat oven to 400 F.
In a large bowl, combine all the ingredients for the Mexican-style spices, season to taste and mix well.
2 tbsp. chili powder, 1 tbsp. paprika, ½ tbsp. cumin, ½ tbsp. dried oregano, 1 tsp. garlic powder, 1 tsp. onion powder, Fresh salsa, Sea salt and freshly ground black pepper
Toss the diced sweet potatoes with half the spice mixture and the olive oil.
2 sweet potatoes, 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.
1 lb. ground beef, 1 tbsp. cooking fat
Sprinkle the remaining spices on the beef, stir everything and cook for another 2 to 3 minutes; add ¼ 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.
1 bell pepper, 1 avocado, 2 green onions, 6 cups mixed greens, 10 grape tomatoes
Serve topped with fresh salsa if desired.