Slow Cooker Ground Beef and Sweet Potatoes

A slow cooker ground beef sweet potato bowl with taco seasoning, cottage cheese, avocado, and hot honey. Hands-off prep and great for meal prep.

Course dinner, Lunch

Cuisine American, Mexican

Diet Gluten Free, Low Lactose

Keyword comfort food, ground beef, meal prep, Slow Cooker, sweet potato

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 512

Make the taco seasoning by mixing together the granulated garlic, onion powder, salt, smoked paprika, and chili powder in a small bowl.
Make the meat by heating a large flat-bottom skillet over medium-high heat. Add 2 teaspoons of the olive oil along with the ground beef, breaking apart with the back of a wooden spoon. Sprinkle with half (about 4 teaspoons) of the taco seasoning. Cook until browned and no longer pink, about 5-7 minutes.
While the meat is cooking, add the diced sweet potatoes to a large bowl. Drizzle with 3 teaspoons of olive oil, sprinkle with the remaining taco seasoning (about 4 teaspoons), and toss to evenly coat.
Add the meat to a 6-quart slow cooker, then pour over the chicken stock. Layer the sweet potatoes evenly on top. Cover and cook on high for 2-4 hours, or low for 4-6 hours, or until the sweet potatoes are tender but not mushy.
To serve, add ⅓ cup of cottage cheese and ⅙ of the diced avocado to a shallow bowl. Add about ⅙ of the sweet potatoes and beef, then drizzle the bowl with hot honey, sprinkle with green onions, and serve.

If you don’t like cottage cheese, swap in my chipotle yogurt sauce instead.
Keep an eye on the cook time. If you cook the sweet potatoes too long, you could end up with mashed potatoes.
The avocado and green onions are optional, but add a really nice balance of flavors & textures.