Street Corn Taco Beef Bowls (Easy Taco Bowl Recipe)
Street Corn Taco Beef Bowls are a bright, satisfying dinner made with roasted sweet potatoes, seasoned taco beef, and a creamy Mexican street corn topping. Perfect for meal prep lunches or easy weeknight dinners.
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SERVINGS: 4 bowls
Ingredients
Sweet Potatoes
- 2 medium sweet potatoes diced
- 1½ tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp salt
Taco Beef
- 1½ lbs ground beef
- 2 tbsp taco seasoning
- 1 tsp tomato paste
- ¼ cup bone broth
- Juice of ½ lime
Street Corn Topping
- 2 cups corn fresh or frozen
- ¾ cup cottage cheese
- 2 tbsp mayonnaise
- ¼ cup cotija cheese crumbled
- Zest of 1 lime
- Juice of 1 lime
- 1 jalapeño finely diced
- 2 tbsp chopped cilantro
- ½ tsp Tajin seasoning
Instructions
Enable step-by-step modeRoast the Sweet Potatoes
- Preheat oven to 425°F.
- Toss diced sweet potatoes with olive oil, chili powder, cumin, garlic powder, and salt. Spread evenly on a baking sheet.
- Roast for 22 to 25 minutes, stirring halfway through, until tender and caramelized.
Roast the Corn
- Toss the corn with 1 teaspoon olive oil and spread on a small baking sheet.
- Roast for 8 to 12 minutes, until lightly golden and slightly charred.
Cook the Taco Beef
- Heat a skillet over medium heat and add the ground beef.
- Cook until browned, breaking it up with a spoon.
- Stir in taco seasoning and tomato paste and cook for about 1 minute.
- Add bone broth and simmer for 3 to 4 minutes until slightly thickened.
- Finish with a squeeze of lime juice.
Make the Street Corn Topping
- Let the roasted corn cool slightly.
- In a bowl combine: roasted corn, cottage cheese, mayo, cotija cheese, lime zest, lime juice, diced jalapeño, cilantro, and Tajin
- Stir until creamy and well combined.
Assemble the Bowls
- Divide roasted sweet potatoes and taco beef into bowls or meal prep containers.
- Top with the street corn mixture just before serving.