Seasoned ground beef and roasted sweet potatoes topped with a creamy charred-corn dip inspired by elote, served with chips and pickled onions.
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| prepPeel and cube sweet potatoes | |||
| 240 ml cottage cheese, blended until smooth | Mix mayo, corn, jalapeño, cilantro, Cotija & lime | Fold in avocado & Tajín; stir in cottage cheese | Plate sweet potatoes & beef; top with corn dip & serve with chips & pickled onions |
| 2 heaping tablespoons mayo | |||
| 2 heaping cups frozen fire-roasted corn, thawed and patted dry | |||
| 1/2 large jalapeño, minced (ribs and seeds removed) | |||
| 15 g chopped cilantro | |||
| 30 g crumbled Cotija cheese | |||
| juice and zest from 1/2 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 | Toss sweet potatoes with oil & salt; air fry 375°F / 190°C, 13 min until tender | ||
| 15 ml olive oil (for sweet potatoes) | |||
| 1 1/2 teaspoons salt | |||
| 15 ml olive oil (for beef) | Brown ground beef over medium-high heat undisturbed | Crumble beef, add taco seasoning & water; simmer until saucy | |
| 450 g ground beef | |||
| 2–3 tablespoons taco seasoning | |||
| 2–3 tablespoons water (for beef sauce) | |||
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