cookingwithcaitlynskitchen

Mexican Street Corn Sweet Potato Bowls

Name: Mexican Street Corn Sweet Potato Bowls
Total time: 30 min
Yield: 4 servings
Ingredients: 4 medium sweet potatoes, peeled and cubed; 1½ tbsp olive oil; ½ tsp salt; ½ tsp black pepper; ½ tsp paprika; ½ tsp roasted garlic seasoning; 1 lb ground beef; 1 packet taco seasoning; 2 cups corn; ½ cup diced red onion; ¼ cup chopped cilantro; ½ cup blended cottage cheese (or sour cream); ½ cup mayonnaise; 2 tbsp cotija cheese; Tajín, to taste; Elote seasoning, to taste; Juice of ½ lime

30 min

portions

Mexican

À propos

The perfect easy weeknight dinner packed with seasoned beef, roasted sweet potatoes, and a creamy street corn topping you’ll want to put on everything!

Ingrédients

Main Ingredients

For the Street Corn Topping

Instructions étape par étape

Signaler

Prepare the Sweet Potatoes

Preheat your oven to 220°C.

Toss the cubed sweet potatoes with olive oil, salt, pepper, paprika, and roasted garlic seasoning. Spread onto a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and lightly browned.

Cook the Beef

While the potatoes cook, brown the ground beef in a skillet over medium heat. Drain any excess grease, then stir in the taco seasoning and prepare according to the package directions.

Make the Street Corn Topping

In a large bowl, combine the corn, red onion, cilantro, blended cottage cheese (or sour cream), mayonnaise, cotija cheese, Tajín, elote seasoning, and lime juice. Mix until well combined. Taste and adjust the Tajín or elote seasoning as desired.

Assemble the Bowls

Assemble the bowls by layering the roasted sweet potatoes, seasoned taco meat, and a generous scoop of the Mexican street corn mixture.

Garnish with extra cotija cheese, cilantro, and a squeeze of fresh lime if desired. Serve immediately and enjoy!

Équipement nécessaire

baking sheetskilletmixing bowlknifecutting board

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