Empty My Fridge
Street Corn Beef and Sweet Potato Bowls
Ingredients
- Cottage cheese1 ¼ cups
- Mayonnaise2 tbsp
- Sweet corn · frozen roasted2 cups
- Jalapeño chili · minced
- Cilantro · chopped¼ cups
- Lime
- Avocado1
- Tajín½ tsp
- Sweet potato · peeled cubed2
- Olive oil2 tbsp
- Salt1 ½ tsp
- Ground beef1 lb
- Taco seasoning2–3 tbsp
- Chips for serving
- Pickled red onion
Instructions
- Mix the corn dip ingredients together, adding the blended cottage cheese last so you can control how much to use. Taste and adjust.
- Toss the sweet potato cubes with olive oil and salt. Air fry at 375°F for 13 minutes, until tender and lightly golden. Alternatively, roast on a sheet pan at 400°F for 25 minutes.
- Heat the olive oil over medium-high heat. Add the beef in chunks and cook without stirring until browned in spots. Crumble into small bits, then add the taco seasoning and 2–3 tablespoons water to make it saucy.
- Divide the sweet potatoes and beef among bowls and top with the corn dip. Serve with chips and pickled red onions if you like.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
LimeGround beefSweet cornAvocadoSweet potatoCottage cheeseTortilla chipsPickled red onion
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