Ingredients
Sweet Potatoes
- 4 cups sweet potatoes, peeled and cut into 1-inch pieces (about 1 1/2 lbs)
- 3 tablespoons olive oil (divided use)
- 3/4 teaspoon paprika (divided use)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon garlic powder
Beef
- 1 pound lean ground beef (93/7)
- 1 (1-ounce) packet taco seasoning
- 1/4 to 1/2 cup water
- 1 tablespoon olive oil
Corn Mixture
- 12 ounces fire-roasted corn (frozen or fresh)
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 2 teaspoons minced jalapeño (optional)
- 1/4 cup finely chopped cilantro
- 1/4 cup finely chopped green onions
Corn Dressing
- Zest and juice of 1 large lime (1/4 tsp zest, 1 1/2 tbsp juice)
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnishes and Serving
- 1 large ripe avocado, diced
- Cotija cheese or Queso Fresco, crumbled
- Tortilla chips (for serving)
- Tajin seasoning (optional garnish)
Instructions
- Combine Sweet Potatoes: Preheat your oven to 400°F. Place the peeled and chopped sweet potatoes in a large rimmed baking sheet. Drizzle with 3 tablespoons of olive oil and season with 3/4 teaspoon paprika, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and garlic powder. Toss until evenly coated, then spread in a single layer to ensure proper roasting.
- Roast Sweet Potatoes: Roast the sweet potatoes in the preheated oven for 15 minutes. Remove from the oven, toss the potatoes, then return to roast for an additional 10 to 15 minutes, tossing every 5 minutes. Roast until they are tender and have nice charred edges. Set aside once done.
- Char Corn: Heat a large skillet over high heat and add 1 tablespoon of olive oil. When hot, add the fire-roasted corn in an even layer, lightly seasoning with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook undisturbed for 5 to 8 minutes, stirring sparingly, until the corn is nicely browned and slightly charred. Add minced garlic and cook for 15 seconds until fragrant. Remove from heat and transfer corn to a bowl to cool.
- Sear Beef: In the same skillet, heat the remaining 1 tablespoon olive oil over high heat. Add the ground beef and let it sear undisturbed for about one minute on each side to develop a crust, then break it apart using a wooden spoon.
- Finish Beef: Sprinkle the taco seasoning over the beef and continue cooking until fully browned. Add 1/4 cup water and scrape the browned bits off the pan bottom to create a sauce. Simmer briefly; add up to 1/2 cup more water if needed for a saucier consistency. Remove from heat.
- Make Corn Dressing: In a small bowl, whisk together lime zest and juice, mayonnaise, sour cream, chili powder, cumin, remaining 1/4 teaspoon paprika, salt, and pepper until smooth. Adjust seasoning to taste.
- Finish Corn Mixture: Once the corn has cooled, stir in the chopped cilantro, green onions, and jalapeño if using. Pour the dressing over the corn mixture and toss gently to coat thoroughly. Adjust seasoning if necessary.
- Assemble & Serve: Spoon the roasted sweet potatoes evenly into four bowls. Layer with the seasoned ground beef, followed by the dressed street corn mixture. Top each bowl with diced avocado and crumbled Cotija or Queso Fresco. Serve with tortilla chips and a sprinkle of Tajin for extra flavor. Enjoy immediately.
Notes
- You can substitute fresh corn if fire-roasted corn is unavailable. Char it in a skillet similarly.
- If you prefer less heat, omit the jalapeño or reduce the amount.
- Tajin seasoning adds a tangy and mildly spicy finish, but it’s optional.
- Leftovers can be refrigerated for up to 3 days; reheat beef and potatoes separately for best texture.
- For a dairy-free option, substitute sour cream and mayo with vegan alternatives.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-Inspired
