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INSANE Mexican Street Corn Taco Casserole!

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5 from 5 reviews

Mexican Street Corn Taco Casserole! This dish is beyond drool worthy and it is one of those ridiculously easy recipes to make that just so happens to be gluten-free and made with healthier ingredients than the usual Mexican Street Corn.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins

Yield: About 4

Ingredients

Scale

Taco skillet:

  • 1 lb ground meat (turkey, chicken or beef work best)
  • 12 ounce jar salsa verde (I used the Trader Joe’s one)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 3/4 teaspoon chili powder

Mexican Street Corn:

  • 3 cups frozen or canned corn
  • 1 jalapeño, seeded and chopped
  • 1/4 cup avocado oil mayo
  • 1 teaspoon chill powder
  • 1/2 teaspoon paprika
  • Sea salt and black pepper to taste
  • Juice of 1 lime
  • A bag of Tortilla Chips
  • 1 cup pepper jack cheese, shredded
  • 1 cup crumbled cotija cheese
  • Cilantro for garnish
  • Optional: sour cream or a Mexican crema to drizzle on top

Instructions

  1. Heat a large cast-iron skillet with a little oil over medium heat and add the ground meat
  2. Break the meat down into smaller pieces and cook for about 5-7 minutes or until there is no pink/meat is fully cooked
  3. Lower heat and add in the salsa verde and spices and mix all together
  4. While the meat cooks, preheat the oven to 400 degrees
  5. Mix together the corn, jalapeño, mayo, spices and lime juice together in a medium bowl
  6. Add a layer of tortilla chips on top of the meat in the skillet followed by half the cheese, the corn mixture then the rest of the cheese
  7. Bake in oven for 5-10 minutes or until the cheese is fully melted. You can also broil for 30-60 seconds too before removing from oven
  8. Serve while warm!

Notes

*Tastes best served straight from oven or the chips will be a bit soggy

  • Author: Rachel

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