Potato Mexican Street Corn

gluten-free ⓘ

8 meals

From a reel by Cookingforgains — watch the original

Ingredients

• 48 oz (3 lb) 96/4 lean ground beef
• 680 g petite red potatoes, diced
• 400 g diced white onion
• 800 g diced bell peppers
• 1¾ cups fire-roasted whole kernel corn, drained
• 1¾ cups fire-roasted diced tomatoes
• 1¾ cups light red kidney beans, drained and rinsed
• 1 bag (16 oz) fat-free cheddar cheese
• 300 g plain Greek yogurt
• 40 g crumbled feta cheese
• 30 g lime juice
• 7 g garlic
• Salt
• Black pepper
• Paprika
• 7 g chipotle seasoning
• 7 g taco seasoning

Instructions

1. Dice the potatoes and season them with salt, black pepper, and paprika.
2. Bake the seasoned potatoes at 430°F for 30 minutes, turning them halfway through.
3. Brown the ground beef in a pan with the chipotle and taco seasonings.
4. When the beef is halfway cooked, add the diced onions and bell peppers, continuing to cook until the vegetables are tender.
5. In a separate bowl, combine the Greek yogurt, feta cheese, lime juice, and garlic; set aside.
6. Add the fire-roasted tomatoes, fire-roasted corn, and kidney beans to the beef mixture.
7. Stir the beef mixture and let it simmer for 5 minutes.
8. Incorporate the baked potatoes, fat-free cheddar cheese, and the prepared yogurt sauce into the beef mixture.
9. Mix until the cheese is melted and all ingredients are well combined.
10. Divide the mixture into 8 equal portions for meal prep.