Street Taco Casserole

Everyone loves street tacos, and everyone loves casseroles, so why not combine the two into a one pan, family-friendly meal?! Street Taco Casserole it is!

Recently I wondered if such a recipe existed, but all I found were “Taco Bell” like taco casseroles… ground beef, cheese, etc. I wanted an authentic taco with cilantro and onions, thus this recipe was born!

I made this Street Taco Casserole with chicken. My version is spicy, however I have included directions for a non-spicy casserole. This is dairy-free, family-friendly, and to make it grain-free/paleo all you would need to do is sub out corn tortillas for grain-free tortillas (I love the brand Siete or Mikey’s).

Street Taco Casserole

Good AF Eats
A spin on authentic Mexican tacos, made easy and fun for the whole family to enjoy. Dairy-free and gluten-free. Spicy version is optional. (Chicken cooked in an Instant Pot)
Prep Time 15 mins
Cook Time 20 mins
Instant Pot time 8 mins
Course Main Course
Cuisine Mexican
Servings 8 servings


  • Instant Pot / Pressure Cooker


Instant Pot Chicken

  • ½ white onion diced
  • 2 garlic cloves pressed
  • 1 sliced jalapeno optional for spicy version
  • 1 tbsp olive oil extra virgin
  • ½ lime squeezed
  • sea salt flakes
  • spicy seasoning optional for spicy version
  • 3 large chicken breasts (should equal 1 ½ lb)

Other Ingredients

  • 18 white corn tortillas 6 inch
  • 15 oz salsa verde (Herdez brand)
  • ½ white onion diced
  • ½ bunch of fresh cilantro chopped
  • olive oil cooking spray
  • 1 avocado sliced
  • fresh sliced jalapeno to garnish
  • Tapatio or other hot sauce optional


Instant Pot Chicken

  • Pre-heat oven to 350° F.
  • Add white onion, garlic, and [optional] jalapeño in the bottom of the Instant Pot.
  • Pour lime juice and drizzle olive oil over chicken breasts.
  • Generously add a pinch of salt on top of each chicken breast. If making the spicy version, evenly coat tops of chicken with spicy seasoning.
  • Place chicken breast into the Instant Pot, on top of onion mixture.
  • Cook on setting "Pressure Cooker," for 8 minutes, with steam valve shut.
  • When finished cooking, release steam valve, and remove chicken from pot. Shred, and set aside.

Layering the casserole

  • In a 13 inch x 9 inch dish, lay 6 tortillas in the bottom covering entire surface of the dish.
  • Evenly spread half of your chicken mixture as your second layer.
  • For the next layer, evenly spread almost half of your salsa verde over chicken.
  • Lightly sprinkle half of white onions and half of cilantro.
  • Repeat same steps as above.
  • For your last layer, lay 6 tortillas evenly on top. Lightly spread them with olive oil.
  • Bake for 20 minutes.
  • Remove casserole from oven, and let cool for 5 minutes.
  • Top casserole with sliced avocado, sliced jalapeno, and hot sauce. Serve immediately.


You can use any brand of salsa verde, or make your own. I used the Herdez Salsa Verde that is in the refrigerated section of the grocery store! 

If you loved this recipe, leave me a comment or share on Instagram, @goodafeats, #goodAFeats!

xoxo, Amber

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