Sweet Potato Elote Nachos

Ingredients

• 3 large sweet potatoes, peeled and sliced into rounds
• drizzle of avocado or olive oil
• 1 tbsp taco seasoning, from packet
• 1 lb ground beef
• 3 tbsp taco seasoning, the remainder of packet
• 1/2 cup shredded cheese
• 1 cup sweet corn (canned, frozen, or fresh from cob)
• 1/2 cup cottage cheese, blended
• 1 lime, juiced
• sprinkle of tajin
• sprinkle of cotija cheese, to taste
• 2 tbsp cilantro, finely chopped
• 1/2 avocado, sliced
• sprinkle more of cotija cheese, to taste
• sprinkle of tajin, to taste
• optional: hot honey

Method

1. Peel sweet potatoes and slice into quarter-inch rounds.
2. Toss the rounds with a drizzle of oil and 1 tablespoon taco seasoning, then spread on a parchment-lined baking sheet.
3. Bake at 375°F for about 30 minutes until tender.
4. While the sweet potatoes bake, cook the ground beef in a skillet with the remaining 3 tablespoons taco seasoning and a few tablespoons of water until browned.
5. Once the sweet potatoes are cooked, top with the beef and shredded cheese, then return to the oven for 3-5 minutes to melt the cheese.
6. Make the elote topping by mixing the corn, blended cottage cheese, lime juice, and cotija cheese (for best flavor, char the corn in a skillet with oil and butter first).
7. Top the baked nacho mixture with the elote topping, cilantro, avocado, extra cotija cheese, and tajin to taste.
8. Drizzle with hot honey if desired and serve.