Description
A flavorful and cheesy Mexican street corn taco casserole that’s easy to make in just 20 minutes.
Ingredients
Scale
- 1 lb ground meat (turkey, chicken, or beef)
- 12 oz jar salsa verde
- 3 cups frozen or canned corn
- 1 jalapeño, seeded and chopped
- 1/4 cup avocado oil mayo
- 1 cup pepper jack cheese, shredded
- 1 cup crumbled cotija cheese
- Tortilla chips for serving
- Cilantro for garnish
- Juice of 1 lime
- 1/21/2 teaspoon cumin
- 1/21/2 teaspoon paprika
- 3/41/2 teaspoon chili powder
- Sea salt and black pepper to taste
Instructions
- Cook the Corn & Peppers: Start by heating some avocado oil mayo in a skillet over medium heat. Toss in the frozen or canned corn and the chopped jalapeño. You will know it is ready when you hear that satisfying sizzle and the sweet aroma fills your kitchen. Stir occasionally to prevent burning and be careful not to overcook the corn to keep that lovely crunch.
- Brown the Ground Meat: Add the ground meat to the skillet. Cook until it reaches a beautiful brown color, noticing the meat releasing flavorful juices – this is a great sign. Keep stirring to break up any chunks and avoid a mushy texture. If you see it is not browning nicely, turn up the heat slightly.
- Add Seasonings & Cream: Sprinkle in the cumin, paprika, and chili powder. Pour in the remaining avocado oil mayo. Mix well until everything is combined, enjoying the enticing aroma. Be sure to double-check the spice levels to avoid overwhelming heat.
- Layer the Casserole: In a suitable baking dish, start layering with the corn and meat mixture. Spread it out evenly to create a solid base, making sure each section gets its fair share. Be cautious not to overcrowd the dish to allow everything to bake evenly.
- Add Cheese & Broil: Sprinkle a generous amount of pepper jack cheese and crumbled cotija cheese over the top. Place the dish in the oven. You will soon notice a golden-brown crust forming, your cue to broil for a couple of minutes for that bubbly finish. Keep an eye on it to ensure it does not burn, as broilers can be sneaky.
- Serve & Enjoy: Once it is out of the oven, let it sit for a few moments to set. The combination of cheesy goodness and fresh flavors will captivate your senses. Grab some gluten-free taco shells or tortilla chips for serving. Remember, serving hot keeps those textures nice and crispy!
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If cheese does not melt well, broil for an additional 30-60 seconds to achieve a bubbly, golden layer on top. If meat retains a pink color after cooking, raise the heat slightly and continue cooking until fully browned. For the best chip texture, serve immediately after baking to avoid sogginess. If the dish is too spicy, consider adding more cheese or a dollop of sour cream.
- Reheating Instructions: Reheat in the oven at 350 degrees F for about 10-15 minutes or until warmed through.
- Serving Suggestions: Serve with a side of guacamole, top with fresh cilantro and a squeeze of lime, or accompany with a simple mixed green salad.
- Recipe Variations: Add black beans for extra protein and fiber, incorporate bell peppers for added color and taste, or use sweet corn instead of regular corn for a sweeter profile.
- Ingredient Notes: Choose high-quality ground meat for best flavor; you can substitute any cheese you prefer, such as cheddar or Monterey Jack. Avoid soggy chips by serving immediately after baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg