Description
Street Corn Beef and Sweet Potato Bowls combine savory taco-seasoned ground beef, tender golden sweet potatoes, and creamy Mexican-inspired street corn with Cotija cheese, lime, and cilantro. Finished with avocado, pickled red onions, and crunchy tortilla chips, these hearty bowls make a flavorful weeknight dinner or meal-prep favorite.
Ingredients
For the Creamy Street Corn Topping:
1 cup cottage cheese, blended until smooth
2 heaping tablespoons mayonnaise
2 heaping cups frozen fire-roasted corn, thawed and patted dry
1/2 large jalapeño, ribs and seeds removed, minced
1/4 cup chopped fresh cilantro
1/4 cup crumbled Cotija cheese
Juice and zest of 1/2 lime
1 avocado, cut into chunks (optional)
1/2 teaspoon Tajín seasoning (optional)
For the Sweet Potatoes:
2 large sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 1/2 teaspoons salt
For the Seasoned Ground Beef:
1 pound ground beef
1 tablespoon olive oil
2–3 tablespoons mild taco seasoning
2–3 tablespoons water
For Serving and Garnishing:
Tortilla chips, as desired
Pickled red onions, as desired
Extra Cotija cheese, as desired
Fresh cilantro, as desired
Additional avocado or Tajín seasoning, if desired
Instructions
- Prepare the street corn mixture: In a large mixing bowl, combine the mayonnaise, thawed and dried fire-roasted corn, minced jalapeño, chopped cilantro, crumbled Cotija cheese, lime juice, and lime zest. Add the optional avocado and Tajín seasoning if desired. Stir gently until evenly combined.
- Add the cottage cheese: Gradually fold the blended cottage cheese into the corn mixture until it reaches your preferred creamy consistency. Taste and adjust the lime juice or seasonings as needed. Set aside while preparing the remaining ingredients.
- Season the sweet potatoes: Peel and cut the sweet potatoes into evenly sized cubes. Toss with 1 tablespoon olive oil and 1 1/2 teaspoons salt until evenly coated.
- Cook the sweet potatoes: For the air fryer method, cook at 375°F (190°C) for approximately 13 minutes, shaking the basket halfway through, until tender and lightly golden. Alternatively, spread the sweet potatoes on a baking sheet and roast in a preheated oven at 400°F (205°C) for approximately 25 minutes, flipping halfway through. Check that the potatoes are fork-tender before serving.
- Brown the ground beef: While the sweet potatoes cook, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef in large chunks and allow it to brown undisturbed for a couple of minutes. Break the beef into smaller pieces with a spatula and continue cooking until no pink remains and the meat is fully cooked.
- Season the beef: Drain excess grease if necessary. Sprinkle 2–3 tablespoons of mild taco seasoning over the browned beef and add 2–3 tablespoons water. Stir well and simmer briefly until the seasoning evenly coats the beef and forms a slightly saucy mixture.
- Assemble the bowls: Divide the cooked sweet potatoes evenly among four serving bowls. Spoon the taco-seasoned ground beef over the sweet potatoes, distributing it evenly.
- Add the creamy street corn: Spoon a generous portion of the creamy street corn mixture over the warm beef and sweet potatoes.
- Garnish and serve: Top each bowl with pickled red onions, additional Cotija cheese, fresh cilantro, and avocado if desired. Sprinkle with extra Tajín for additional flavor and serve immediately with tortilla chips on the side for crunch.
Notes
Cooking time: The 35-minute total uses the air fryer method with overlapping preparation. Oven roasting takes approximately 25 minutes and may increase the total preparation time.
Spicy variation: Leave some jalapeño seeds in the corn mixture, add cayenne pepper to the beef, or finish with hot sauce or additional Tajín.
Ground turkey substitution: Replace the ground beef with lean ground turkey and season with the same taco seasoning. Add a splash of water to keep the meat juicy.
Chicken variation: Substitute diced chicken breast or thighs for the ground beef. Season with taco seasoning and cook until the chicken reaches an internal temperature of 165°F (74°C).
Vegetarian option: Replace the ground beef with seasoned black beans, pinto beans, or sautéed mushrooms.
Extra crunch: Sprinkle crushed tortilla chips over the finished bowls or add shredded lettuce or thinly sliced cabbage.
Rice variation: Add a layer of cilantro-lime rice or brown rice beneath the sweet potatoes and beef for a more filling meal.
Corn substitution: Regular frozen, canned, or fresh corn works instead of fire-roasted corn. For extra smoky flavor, sauté the corn in a hot skillet until lightly charred, then cool before mixing.
Cotija substitution: Use crumbled feta cheese for a similar salty, tangy flavor or queso fresco for a milder alternative.
Cottage cheese substitution: Replace the blended cottage cheese with plain Greek yogurt or sour cream, adding gradually until the desired consistency is reached.
Milder flavor: Omit the jalapeño and Tajín seasoning and use mild taco seasoning.
Refrigeration: Store the cooked ground beef and sweet potatoes in separate airtight containers in the refrigerator for up to 3–4 days. Refrigerate the creamy street corn topping separately and use within 2–3 days for the best texture.
Freezing: Freeze the cooked beef and sweet potatoes in freezer-safe containers for up to 2–3 months for the best quality. Avoid freezing the creamy corn topping because the dairy-based ingredients may separate after thawing.
Microwave reheating: Reheat the beef and sweet potatoes in 30–60-second intervals, stirring between intervals until thoroughly heated. Add the cold street corn mixture and fresh garnishes afterward.
Air fryer reheating: Reheat sweet potatoes at 350°F (175°C) for approximately 3–5 minutes until hot. Warm the beef separately before assembling.
Meal prep: Divide the cooked beef and sweet potatoes into four individual containers. Pack the creamy street corn topping and crunchy garnishes separately to maintain freshness.
Food safety: Refrigerate cooked components promptly and reheat leftovers to an internal temperature of 165°F (74°C).
Nutrition: Nutritional values are estimates per bowl and vary with the ground beef fat percentage, ingredient brands, portion sizes, and optional toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying, Pan Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 590 kcal
- Sugar: 11 g
- Sodium: 1850 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 105 mg
