Description
A flavorful and hearty bowl combining roasted sweet potatoes, seasoned ground beef, and a creamy, tangy street corn dip with a hint of spice, perfect for a comforting meal with a Mexican street food twist.
Ingredients
Scale
Street Corn Dip
- 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
- 1/2 teaspoon TajÃn (optional and/or can just be a garnish)
Other Ingredients
- 1 avocado, cut into chunks (optional)
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil (for sweet potatoes)
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil (for beef)
- 1 pound ground beef
- 2-3 tablespoons taco seasoning (such as Siete mild taco seasoning)
- 2-3 tablespoons water (to mix with taco seasoning)
- Chips for serving
- Pickled red onions for serving
Instructions
- Make Street Corn Dip: Combine all the street corn dip ingredients starting with the mayo, corn, jalapeño, cilantro, Cotija cheese, lime juice and zest, and TajÃn if using, mixing well. Add the blended cottage cheese last so you can control the creaminess and flavor balance. Adjust seasoning by tasting and adding more lime juice or jalapeño if desired. This dip can also be enjoyed as a snack while prepping.
- Roast Sweet Potatoes: Toss peeled and cubed sweet potatoes with olive oil and salt until evenly coated. Air fry them in an air fryer at 375°F (190°C) for about 13 minutes, or until tender and lightly golden on the outside. Alternatively, roast on a sheet pan in the oven at 400°F (204°C) for 25 minutes, turning halfway through for even cooking.
- Cook Ground Beef: Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the ground beef in chunks, letting it brown undisturbed for a few minutes. Then crumble the beef into smaller pieces with a spatula. Sprinkle taco seasoning over the meat and add 2-3 tablespoons of water to create a light sauce. Stir and cook until water reduces and beef is fully cooked and flavorful.
- Assemble Bowls and Serve: In serving bowls, layer the roasted sweet potatoes and the seasoned ground beef. Spoon a generous amount of street corn dip over the top. Optionally add chunks of avocado and garnish with pickled red onions. Serve with tortilla chips for dipping if desired, making a complete and satisfying meal.
Notes
- You can substitute the air fryer sweet potatoes roasting with oven roasting for convenience.
- Adjust jalapeño amount depending on your preferred spice level or omit if sensitive to heat.
- Use mild or spicy taco seasoning as desired to suit your taste buds.
- Avocado is optional but adds a nice creamy texture and richness.
- Pickled red onions add a tangy contrast but can be left out if unavailable.
- The street corn dip can be made ahead and refrigerated for up to 2 days for convenience.
- Leftover bowls can be stored in the fridge for up to 3 days and reheated gently.
