Street Corn Beef and Sweet Potato Bowls
Ingredients
- 1 cup cottage cheese, blended until smooth
- 2 heaping tablespoons mayo
- 2 heaping cups frozen fire-roasted corn, thawed and patted dry
- half of a large jalapeño, minced (ribs and seeds removed)
- 1/4 cup chopped cilantro
- 1/4 cup crumbled Cotija cheese
- juice and zest from half of a lime
- 1 avocado, cut into chunks (optional)
- 1/2 teaspoon Tajín (optional and/or can just be a garnish)
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
- 1 pound ground beef
- 2-3 tablespoons taco seasoning (I use Siete mild taco seasoning, about half the package)
- Chips for serving
- Pickled red onions for serving
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Instructions
- Mix all elements together, saving the blended cottage cheese for last so you can control how much you want to add. Taste and adjust to your liking. (This doubles as a snack while you’re cooking. Win-win.)
- Toss the sweet potato cubes with olive oil and salt. Air fry at 375 degrees for 13 minutes, until tender and lightly golden. (Or roast on a sheet pan at 400 degrees for 25 minutes.)
- Heat the olive oil over medium high heat; add ground beef in chunks and cook, undisturbed, until you get some browning. Crumble into small bits, and add the taco seasoning and 2-3 tablespoons of water to make it a bit saucy.
- Plate sweet potatoes and ground beef in a bowl. Top with the corn dip. I always have this with pickled red onions, but that’s up to you! And dipping into this with chips is delicious.
Source
Original recipe: View Original
