Mexican Street Corn Beef Bowls

A bowl with seasoned roasted sweet potatoes, ground beef, and a corn salad with herbs and cheese, garnished with fresh parsley. A fork rests in the bowl.

Mexican Street Corn Beef Bowls

Street corn beef bowls are loaded with seasoned ground beef, roasted sweet potatoes, and creamy Mexican street corn salad. An easy, hearty, and healthy dinner that’s great for meal prep!

Prep Time20

Cook Time25

Total Time45

Course: Beef, Bowls, Dinners

Cuisine: Mexican, Southwest

Keyword: mexican street corn beef bowls, street corn beef bowls

Servings: servings

Author: Danae Halliday

Equipment

Ingredients

For the Sweet Potatoes

2 medium sweet potatoes cut into 1/2 inch cubes (about 3 cups)
2 tablespoons avocado oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon fine kosher salt or to taste
Freshly ground black pepper to taste

For the Street Corn

8 ounces defrosted frozen corn
2 green onions
1 jalapeno seeded and deveined finely chopped
1/4 cup cilantro leaves chopped
1/4 cup crumbled queso fresco or cotija cheese
1 tablespoon mayonnaise
2 tablespoons plain Greek yogurt
1/2 of a lime zest and juice
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon fine kosher salt or to taste

For the Ground Beef

1 pound ground beef
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
3/4 teaspoon fine kosher salt or to taste
3/4 cup red enchilada sauce

Instructions

Preheat oven to 400° F. Line a baking sheet with parchment paper. In a bowl toss the sweet potatoes cubes, oil, chili powder, garlic powder, salt and pepper together until coated. Dump them onto the baking sheet and spread into a single layer. Roast in the oven for 20-25 minutes or until tender. Toss halfway through the roasting time.
While the sweet potatoes roast, add the corn, jalapeno, cilantro, and queso fresco to a mixing bowl. In a glass measuring cup whisk together the mayo, Greek yogurt, lime zest and juice, garlic powder, cumin, and salt. Pour the dressing onto the salad and stir together until well combined. Taste for seasoning then cover and refrigerate until ready to serve.
Heat a large skillet over medium-high heat. Add in the ground beef and crumble it. Season with the chili powder, cumin, garlic powder, and salt. Continue to cook and crumble the beef until it's fully cooked.
Turn the heat down to medium and pour in the enchilada sauce and stir together. Simmer for 2-3 minutes until warmed through and the sauce has thickened slightly.
To assemble: Add a portion of the sweet potatoes, ground beef, and street corn salad to a bowl. Serve as is or with toppings of your choice.

Notes

Storage - Store the ground beef and sweet potatoes separately from the street corn salad. Everything will keep for up to 4 days in airtight containers in the refrigerator.

Reheating - Reheat the ground beef and sweet potatoes in the microwave for 60-90 seconds or until hot. Top with the the street corn salad.

Nutrition