Street Corn Sweet Potato Beef Taco Bowls

A bowl with seasoned ground meat, roasted sweet potatoes, pickled red onions, cilantro, a lime wedge, and a creamy corn salad, served on a tan plate with a fork, on a blue napkin.

Street Corn Sweet Potato Beef Taco Bowls

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Caramelized sweet potatoes on the bottom. Crispy taco beef in the middle. A creamy blended cottage cheese street corn topping piled over everything, finished with Tajin and a drizzle of hot honey. This is the **street corn beef taco bowl** that's all over your feed, and it tastes even better than it looks.

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Prep Time15

Cook Time25

Total Time40

Servings: people

Author: Molly Thompson

INGREDIENTS

Sweet Potatoes

4 medium sweet potatoes peeled and diced into 1-inch cubes, see notes to roast half sweet potatoes
1 Tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon garlic powder

Mexican Street Corn

1 cup can corn drained
16 oz full-fat cottage cheese blended
1 clove garlic grated
2 Tablespoons lime juice about 1 lime
1 teaspoon kosher salt
2 oz feta cheese crumbled, cotija cheese works too
1/4 cup finely chopped cilantro
1/4 cup diced green onions
2 teaspoons Tajin

Ground Beef

1 Tablespoon olive oil or nonstick spray
1 lb ground beef
1 standard taco seasoning packet I like Siete
For serving: hot honey, cilantro, or pickled red onion

INSTRUCTIONS

Roast the sweet potatoes: Preheat the oven to 425°F. Toss the sweet potatoes with oil, salt, and garlic pepper and spread in an even layer. Bake for 20-25 minutes, until fork-tender and deeply golden on the bottom. You can toss them in the last 5 ish minutes, but I find not stirring them gives the best golden brown color.
4 medium sweet potatoes, 1 Tablespoon olive oil, 1 teaspoon kosher salt, 1 teaspoon garlic powder
Make the Mexican street corn: Use a blender, immersion blender, or food processor to blend the cottage cheese until smooth, and all lumps are gone (like Greek Yogurt). Mix with the remaining ingredients. Store in the fridge until you’re ready to serve.
1 cup can corn, 16 oz full-fat cottage cheese, 1 clove garlic, 2 Tablespoons lime juice, 1 teaspoon kosher salt, 2 oz feta cheese, 1/4 cup finely chopped cilantro, 1/4 cup diced green onions, 2 teaspoons Tajin
Cook the taco meat: Heat the olive oil in a medium skillet over medium-high heat. Add the ground beef and spread it out and press it down with the back of a spatula to create crispy sear marks in areas. Break up the beef and cook until no pink remains. Let it cook undisturbed to get a few more crispy bits. Add the taco seasoning and follow the packet directions to finish cooking.
1 Tablespoon olive oil, 1 lb ground beef, 1 standard taco seasoning packet
Assemble the bowls: Layer sweet potatoes, taco meat, and street corn. Finish with pickled red onion and more fresh cilantro. Drizzle with hot honey if desired.
For serving: hot honey, cilantro, or pickled red onion

Notes

Roasted half sweet potatoes: slice them in half lengthwise, drizzle with oil and sprinkle with seasoning. Place them cut-side down on the sheet pan. Drizzle with more oil or spray with nonstick spray and sprinkle the skin with salt. Roast them for 22-25 minutes, until fork-tender and deeply golden brown (without flipping). The amount of crispy golden surface area is unmatched.

What cottage cheese to use: For best results, use small curd full fat (4%) cottage cheese and blend it cold, straight from the fridge, until no curds remain. Large curd works too, it may just need blended a bit longer. Low fat works but can thin out as it sits (skip non-fat).

Nutrition

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