Gluten-Free Ground Beef and Sweet Potato Fries

I’ll be honest—I used to think loaded fries were only something you could order at a restaurant. They seemed too complicated, too messy, and like they’d dirty up every pan in my kitchen. Then one night I had a bag of frozen sweet potato fries and some ground beef that needed to be used up, and I figured, why not just throw it all together?

Turns out, loaded sweet potato fries are actually one of the easiest weeknight dinners you can make. You bake the fries, brown some beef with taco seasoning, and pile everything on top. That’s it. No special skills required, and you only need a baking sheet and one skillet. My kids think it’s the best thing ever, and I’m not about to tell them how little effort it actually takes.

What Kind of Ground Beef Should I Use?

For this recipe, you’ll want to pick a ground beef with the right fat content to keep things flavorful without being too greasy. I’d recommend going with 80/20 or 85/15 ground beef, which gives you enough fat to keep the meat juicy and tasty while it cooks with the taco seasoning. If you prefer leaner meat, 90/10 will work too, though you might want to add a tiny bit of oil to the pan so it doesn’t dry out. You can also swap in ground turkey or ground chicken if that’s what you have on hand, just know that you’ll get a milder flavor and might want to bump up the seasoning a bit.

Options for Substitutions

This recipe is super flexible and works well with whatever you have in your kitchen:

• Sweet potato fries: Regular frozen fries or tater tots work great if you don’t have sweet potato fries. You can also use fresh sweet potatoes cut into wedges – just bake them at 425°F for about 25-30 minutes until crispy.
• Ground beef: Ground turkey, chicken, or pork are all solid options here. You can also use plant-based ground meat if you’re looking for a vegetarian version. The cooking time stays about the same.
• Mushrooms: Not a mushroom fan? Skip them entirely or swap in diced bell peppers, zucchini, or extra onions for that added texture.
• Taco seasoning: Make your own blend with chili powder, cumin, paprika, garlic powder, and onion powder if you’re out of the packaged stuff. Use about 2-3 tablespoons of your homemade mix.
• Cheddar cheese: Monterey Jack, pepper jack, or a Mexican cheese blend all melt nicely. Use whatever cheese you prefer or have on hand.
• Toppings: The tomatoes, green onions, guacamole, and black olives are all optional. Feel free to add sour cream, jalapeños, salsa, or cilantro based on what you like.

Watch Out for These Mistakes While Cooking

The biggest mistake with this recipe is overcrowding the baking sheet with sweet potato fries, which causes them to steam instead of crisp up – spread them in a single layer with space between each fry for the best texture.

Another common error is not draining the mushrooms properly after cooking, since they release a lot of water that can make your beef mixture watery and dilute the taco seasoning flavor.

To avoid burning the cheese under the broiler, keep a close eye on it and position your oven rack about 6 inches from the heat source – it only takes 2-3 minutes for the cheese to melt and bubble.

Finally, make sure to let the dish rest for a couple minutes after broiling so the cheese sets slightly, which makes it much easier to serve without everything sliding off the fries.

What to Serve With Ground Beef and Sweet Potato Fries?

These loaded sweet potato fries are pretty much a complete meal on their own, but I love adding a simple side salad with ranch or cilantro lime dressing to balance out all the richness. A bowl of sour cream for dipping is always a good idea, and it pairs perfectly with the taco-seasoned beef and melted cheese. If you’re feeding a crowd, set out some extra toppings like jalapeños, salsa, or hot sauce so everyone can customize their plate. You could also serve this alongside some tortilla chips and queso for a full-on nacho night vibe.

Storage Instructions

Store: This dish is best enjoyed fresh since the fries can get a bit soft when stored. If you have leftovers, keep them in an airtight container in the fridge for up to 3 days. I’d recommend storing the toppings like guacamole, tomatoes, and green onions separately so they stay fresh and don’t make everything soggy.

Make Ahead: You can definitely prep the ground beef and mushroom mixture ahead of time and store it in the fridge for up to 4 days. When you’re ready to eat, just bake fresh fries and reheat the beef mixture on the stove, then load everything up with your toppings.

Reheat: To bring back some crispness to the fries, spread them on a baking sheet and pop them in a 400°F oven for about 8-10 minutes. Warm up the beef mixture in the microwave or on the stovetop until heated through, then add your cheese and fresh toppings.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 75-85 g
• Fat: 110-125 g
• Carbohydrates: 140-155 g

Ingredients

For the sweet potato fries:

• 1.25 lb frozen sweet potato fries (I like Ore-Ida for this recipe)

For the beef mixture:

• 0.75 lb ground beef (80/20 lean preferred for flavor)
• 10 oz mushrooms (sliced)
• salt
• pepper
• 1 packet taco seasoning
• 1/2 tsp onion powder

For assembly:

• 2 cups cheddar cheese (shredded)

For toppings (optional):

• tomatoes (diced)
• green onions (sliced)
• guacamole
• black olives (sliced)

Step 1: Start the Sweet Potato Fries and Prepare Mise en Place

• 1.25 lb frozen sweet potato fries
• 10 oz mushrooms
• tomatoes
• green onions
• black olives
• guacamole

Preheat your oven according to the sweet potato fries package directions and get them baking right away since they’ll take the longest.

While the fries cook, slice the mushrooms and dice the tomatoes, then prep your other toppings (slicing green onions, olives, and having your guacamole ready).

This mise en place approach means everything will be ready when you need it, allowing you to focus entirely on building the loaded fries at the end.

Step 2: Brown the Beef and Mushrooms

• 0.75 lb ground beef
• 10 oz mushrooms

Heat a large skillet over medium-high heat and add the ground beef and sliced mushrooms together.

Cook until the beef is completely browned and the mushrooms are softened, breaking up the meat as it cooks—this usually takes about 8-10 minutes.

The mushrooms will release moisture and help flavor the beef; I like cooking them together rather than separately because it saves a step and they create a more cohesive filling.

Once cooked through, drain off any excess fat by tilting the pan and using a paper towel to absorb it.

Step 3: Season and Finish the Beef Mixture

• salt
• pepper
• 1 packet taco seasoning
• 1/2 tsp onion powder

Return the drained beef and mushrooms to the skillet over medium heat.

Season with salt and pepper to taste, then stir in the taco seasoning packet along with water according to the packet directions (usually 1/4 to 1/3 cup).

Simmer for 2-3 minutes, stirring occasionally, until the sauce coats the meat and becomes fragrant.

Reduce heat to low and keep warm until the fries are ready.

Step 4: Assemble and Broil

• beef and mushroom mixture from Step 3
• 1.25 lb frozen sweet potato fries from Step 1
• 2 cups cheddar cheese

When the sweet potato fries are golden and crispy according to package timing, carefully spread them on an oven-safe platter or baking sheet.

Top the hot fries with the warm beef mixture from Step 3, distributing it evenly.

Sprinkle the shredded cheddar cheese over the top in an even layer.

Preheat your oven to broil on high and place the loaded fries on the middle rack, watching carefully until the cheese melts and just begins to brown—this usually takes 3-5 minutes.

I keep a close eye during broiling because cheese can brown quickly and you want it creamy, not burned.

Step 5: Top and Serve

• tomatoes from Step 1
• green onions from Step 1
• black olives from Step 1
• guacamole from Step 1

Remove the loaded fries from the broiler and immediately add your prepared toppings: scatter the diced tomatoes, sliced green onions, and sliced black olives over the melted cheese.

Dollop with guacamole and serve immediately while the fries are still crispy and warm.

Gluten-Free Ground Beef and Sweet Potato Fries

Delicious Gluten-Free Ground Beef and Sweet Potato Fries recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 2000 kcal

Ingredients

  

For the sweet potato fries::

• 1.25 lb frozen sweet potato fries (I like Ore-Ida for this recipe)

For the beef mixture::

• 0.75 lb ground beef (80/20 lean preferred for flavor)
• 10 oz mushrooms (sliced)
• salt
• pepper
• 1 packet taco seasoning
• 1/2 tsp onion powder

For assembly::

• 2 cups cheddar cheese (shredded)

For toppings (optional):

• tomatoes (diced)
• green onions (sliced)
• guacamole
• black olives (sliced)

Instructions

 

• Preheat your oven according to the sweet potato fries package directions and get them baking right away since they'll take the longest. While the fries cook, slice the mushrooms and dice the tomatoes, then prep your other toppings (slicing green onions, olives, and having your guacamole ready). This mise en place approach means everything will be ready when you need it, allowing you to focus entirely on building the loaded fries at the end.
• Heat a large skillet over medium-high heat and add the ground beef and sliced mushrooms together. Cook until the beef is completely browned and the mushrooms are softened, breaking up the meat as it cooks—this usually takes about 8-10 minutes. The mushrooms will release moisture and help flavor the beef; I like cooking them together rather than separately because it saves a step and they create a more cohesive filling. Once cooked through, drain off any excess fat by tilting the pan and using a paper towel to absorb it.
• Return the drained beef and mushrooms to the skillet over medium heat. Season with salt and pepper to taste, then stir in the taco seasoning packet along with water according to the packet directions (usually 1/4 to 1/3 cup). Simmer for 2-3 minutes, stirring occasionally, until the sauce coats the meat and becomes fragrant. Reduce heat to low and keep warm until the fries are ready.
• When the sweet potato fries are golden and crispy according to package timing, carefully spread them on an oven-safe platter or baking sheet. Top the hot fries with the warm beef mixture from Step 3, distributing it evenly. Sprinkle the shredded cheddar cheese over the top in an even layer. Preheat your oven to broil on high and place the loaded fries on the middle rack, watching carefully until the cheese melts and just begins to brown—this usually takes 3-5 minutes. I keep a close eye during broiling because cheese can brown quickly and you want it creamy, not burned.
• Remove the loaded fries from the broiler and immediately add your prepared toppings: scatter the diced tomatoes, sliced green onions, and sliced black olives over the melted cheese. Dollop with guacamole and serve immediately while the fries are still crispy and warm.