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).

Chicken Street Taco Casserole

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)

Instant Pot Chicken

  • ½ white onion (diced)
  • 2 garlic cloves (pressed)
  • 1 sliced jalapeno (<em>optional for spicy version</em>)
  • 1 tbsp olive oil (extra virgin)
  • ½ lime (squeezed)
  • sea salt flakes
  • spicy seasoning (<em>optional for spicy version</em>)
  • 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 (<em>to garnish</em>)
  • Tapatio or other hot sauce (<em>optional</em>)

Instant Pot Chicken

  1. Pre-heat oven to 350° F.

  2. Add white onion, garlic, and [optional] jalapeño in the bottom of the Instant Pot.

  3. Pour lime juice and drizzle olive oil over chicken breasts.

  4. 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.

  5. Place chicken breast into the Instant Pot, on top of onion mixture.

  6. Cook on setting "Pressure Cooker," for 8 minutes, with steam valve shut.

  7. When finished cooking, release steam valve, and remove chicken from pot. Shred, and set aside.

Layering the casserole

  1. In a 13 inch x 9 inch dish, lay 6 tortillas in the bottom covering entire surface of the dish.

  2. Evenly spread half of your chicken mixture as your second layer.

  3. For the next layer, evenly spread almost half of your salsa verde over chicken.

  4. Lightly sprinkle half of white onions and half of cilantro.

  5. Repeat same steps as above.

  6. For your last layer, lay 6 tortillas evenly on top. Lightly spread them with olive oil.

  7. Bake for 20 minutes.

  8. Remove casserole from oven, and let cool for 5 minutes.

  9. 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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