Spiralized Sweet Potato Taco Skillet

Paleo and whole 30 approved!


  • 1 sweet potato, spiralized into noodles
  • 1 pound ground beef
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves of garlic, minced
  • 1 jalapeno, ribs and seeds removed, minced
  • 10 oz can rotel
  • 4 oz can green chilis
  • Avocado and cilantro for topping

For the homemade taco seasoning:

  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika


  1. Mix all of the seasonings for your taco seasoning together in a small bowl and set aside
  2. Add some olive oil in a large skillet over medium high heat
  3. When hot, add your ground beef along with some salt and pepper and break up with a wooden spoon. Continue cooking until browned, breaking up with a wooden spoon until the beef is in small chunks. When almost browned, stir in 1 tablespoon of your taco seasoning and stir to combine
  4. When browned, remove the beef to a plate with a slotted spoon and set aside
  5. To the same skillet, add your onion, red pepper, garlic, and jalapeno along with some salt and pepper. Cook until softened. When almost softened, add 1 tablespoon of your taco seasoning and stir to combine.
  6. To the veggies, add your rotel, green chilis, sweet potato noodles, and the rest of your taco seasoning. Cook until the sweet potatoes are tender but not mushy, stir your ground beef back in, and you’re ready to serve!
  7. Add sliced avocado and cilantro onto each bowl when serving