Beef Elote Taco Bowls™

Sweet, spicy, cheesy grilled Mexican street corn is coming to a dinner table near you — in an easy, beefy taco bowl!
Clock icon
35 Minutes Prep
35 Minutes Total
Pie Icon
8 Servings


Ingredient List
  • Small check mark in a circle icon 2 tablespoons butter
  • Small check mark in a circle icon 2 cups fresh or frozen (thawed) corn kernels
  • Small check mark in a circle icon 1/2 cup sliced green onions
  • Small check mark in a circle icon 1 teaspoon ground red pepper (cayenne)
  • Small check mark in a circle icon 1/4 teaspoon salt
  • Small check mark in a circle icon 1/4 cup mayonnaise
  • Small check mark in a circle icon 1/4 cup sour cream
  • Small check mark in a circle icon 1 tablespoon lime juice
  • Small check mark in a circle icon 1 lb lean (at least 80%) ground beef
  • Small check mark in a circle icon 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • Small check mark in a circle icon 1/2 cup water
  • Small check mark in a circle icon 8 Old El Paso™ Soft Tortilla Bowls
  • Small check mark in a circle icon 1/2 cup crumbled queso fresco cheese
  • Small check mark in a circle icon 1/4 cup chopped fresh cilantro leaves
  • Small check mark in a circle icon Lime wedges
Preparation
  1. In 12-inch nonstick skillet, melt butter over medium-high heat. Add corn, green onions, red pepper and salt; cook 5 to 7 minutes, stirring frequently, until corn begins to brown. Transfer to medium bowl; let stand 5 minutes. Stir in mayonnaise, sour cream and lime juice.
  2. In same skillet, cook beef over medium heat 6 to 8 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix and water. Cook over medium heat 1 to 2 minutes longer or until thickened.
  3. Meanwhile, heat bowls as directed on package. Divide beef mixture among bowls. Top with corn mixture, then top with queso fresco cheese and cilantro. Serve with lime wedges.
Expert Tips
  • Elote is traditional Mexican grilled sweet corn on the cob. Serve with lime wedges and an extra sprinkle of ground red pepper for authentic elote flair.
  • Pat corn kernels dry before adding to butter to help them brown nicely.