WEEKNIGHT / BOWLS
Roasted sweet potatoes and taco beef topped with a creamy elote-style corn mixture that doubles as the dressing.
The seasoning blend is salt-forward, which is why the potatoes take only 1/4 tsp of straight salt. Tajín and elote seasoning overlap heavily — Tajín alone works if you'd rather not buy both. No cotija? Queso fresco or feta will do, though feta is saltier.
Heat the oven to 425°F. Toss the cubed sweet potatoes with the olive oil, salt, pepper, paprika, and roasted garlic seasoning, then spread them onto a baking sheet in a single layer, leaving space between the cubes so they roast rather than steam.
Roast for 25–30 minutes, flipping halfway through, until tender and lightly browned at the edges.
While the potatoes roast, brown the ground beef in a skillet over medium heat, breaking it up as it cooks. Drain any excess grease.
Stir the taco seasoning packet into the drained beef and prepare according to the package directions.
In a large bowl, combine the corn, red onion, cilantro, blended cottage cheese, mayonnaise, cotija, Tajín, elote seasoning, and lime juice. Mix well, then taste and adjust the Tajín or elote seasoning as desired.
Layer the roasted sweet potatoes, the seasoned taco meat, and a generous scoop of the street corn mixture into bowls.
Top with extra cotija, cilantro, and a squeeze of fresh lime. Toss lightly as you eat — the corn mixture doubles as the dressing. Serve immediately.