Corn and Cheese Soft Tacos Recipe

Name: Corn and Cheese Soft Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3/4 cup chopped red bell pepper; 2 cups (packed) grated Monterey Jack cheese (about 8 ounces); 1 15-to 16-ounce can corn kernels, drained; 1 cup canned creamed corn; 3 plum tomatoes, seeded, chopped; 3/4 cup sour cream (do not use low-fat); 1 4-ounce can chopped mild green chilies; 1/4 cup chopped pimiento-stuffed olives; 1/4 cup chopped fresh cilantro; 12 6- to 7-inch flour tortillas

Servings: persons

1 tablespoon olive oil
3/4 cup chopped red bell pepper
2 cups (packed) grated Monterey Jack cheese (about 8 ounces)
1 15-to 16-ounce can corn kernels, drained
1 cup canned creamed corn
3 plum tomatoes, seeded, chopped
3/4 cup sour cream (do not use low-fat)
1 4-ounce can chopped mild green chilies
1/4 cup chopped pimiento-stuffed olives
1/4 cup chopped fresh cilantro
12 6- to 7-inch flour tortillas

1
Preheat oven to 350F.
2
Butter 8x8x2-inch glass baking dish.
3
Heat oil in heavy small skillet over medium heat.
4
Add bell pepper; saute until beginning to soften, about 4 minutes.
5
Transfer pepper mixture to large bowl.
6
Mix in 1 3/4 cups cheese, corn kernels, creamed corn, tomatoes, sour cream, chilies, olives and cilantro.
7
Season with salt and pepper.
8
Spoon mixture into prepared dish.
9
Sprinkle with remaining 1/4 cup cheese.
10
Bake 15 minutes.
11
Wrap tortillas in foil.
12
Bake alongside casserole until tortillas and casserole are heated through, about 10 minutes more.
13
Serve immediately.

1697

kcal

Calories

Fat

244

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 3/4 cup chopped red bell pepper, 2 cups (packed) grated Monterey Jack cheese (about 8 ounces), 1 15-to 16-ounce can corn kernels, drained, and more.

Yes, Corn and Cheese Soft Tacos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn and Cheese Soft Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions