Sweetpotato Taco Salad
Sweetpotato Taco Salad layers seasoned ground beef, roasted taco-spiced sweetpotatoes, crisp romaine, and classic toppings like cheddar jack, tomatoes, olives, guacamole, and sour cream. Finished with a creamy salsa-ranch drizzle and crunchy tortilla chips, this bold and satisfying salad is perfect for an easy weeknight dinner.
Recipe
Ingredients
- 1/2 lb ½ lb ground beef
- 1/3 cup water
- Shredded romaine lettuce
- 1/2 cup shredded cheddar jack cheese
- 1/2 cup chopped tomato
- 1/2 cup sliced black olives
- 1/2 cup guacamole
- 1/4 cup sour cream
- 1/2 cup salsa
- 2 tbsp ranch dressing
- 1/2 cup crushed tortilla chips
- 1 sweetpotato, peeled and cubed
- 1 ounce taco seasoning packet
- 2 tbsp olive oil
Instructions
For Sweetpotatoes
- In a bowl toss sweetpotatoes with oil and ½ the taco seasoning packet. Roast the potatoes in the oven at 400°F for 20 minutes.
For Salad
- While potatoes are cooking, prepare the meat and salad.
- Brown the beef in a skillet until it is no longer pink. Add the taco seasoning and water. Allow the mixture to simmer and reduce.
- Whisk the ranch with the salsa and set aside.
- Place lettuce in two bowls. Top with taco meat, taco roasted sweetpotatoes, tomatoes, olives, cheese, guacamole, and sour cream. Drizzle the salsa ranch dressing over the salad. Top with crushed tortilla chips. Serve.
