Street Corn Beef and Sweet Potato Bowls

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 35 minutes

配料

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 avocado, cut into chunks (optional)

1/2 teaspoon Tajín (optional and/or can just be a garnish)

2 large sweet potatoes, peeled and cubed

1 tablespoon olive oil

1 1/2 teaspoons salt

1 tablespoon olive oil

1 pound ground beef

2-3 tablespoons taco seasoning (I use Siete mild taco seasoning, about half the package)

Chips for serving

Pickled red onions for serving

步骤

Make Street Corn Dip

Mix all elements together, saving the blended cottage cheese for last so you can control how much you want to add. Taste and adjust to your liking. (This doubles as a snack while you’re cooking. Win-win.)

Roast Sweet Potatoes

Toss the sweet potato cubes with olive oil and salt. Air fry at 375 degrees for 13 minutes, until tender and lightly golden. (Or roast on a sheet pan at 400 degrees for 25 minutes.)

Ground Beef

Heat the olive oil over medium high heat; add ground beef in chunks and cook, undisturbed, until you get some browning. Crumble into small bits, and add the taco seasoning and 2-3 tablespoons of water to make it a bit saucy.

Serve:

Plate sweet potatoes and ground beef in a bowl. Top with the corn dip. I always have this with pickled red onions, but that’s up to you! And dipping into this with chips is delicious.

营养

• 卡路里: 503
• 总脂肪: 25.4 g
• 饱和脂肪: 6.5 g
• 反式脂肪: 0.2 g
• 胆固醇: 85 mg
• 钠: 1426.8 mg
• 总碳水化合物: 36 g
• 膳食纤维: 6.2 g
• 总糖: 10.5 g
• 蛋白质: 36.5 g