Empty My Fridge
Street Corn Beef and Sweet Potato Bowls
Ingredientes
- Cottage cheese1 ¼ tazas
- Mayonnaise2 cdas.
- Sweet corn · frozen roasted2 tazas
- Jalapeño · minced
- Cilantro · chopped¼ tazas
- Lime
- Avocado1
- Tajín½ cdtas.
- Sweet potato · peeled cubed2
- Olive oil2 cdas.
- Salt1 ½ cdtas.
- Ground beef1 lb
- Taco seasoning2–3 cdas.
- Chips for serving
- Pickled red onion
Preparación
- 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.
Resumido del vídeo de Pinch of Yum. Míralo para los detalles.
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Cocina con lo que hay en tu nevera
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