Baked Shredded Beef and Cheesy Corn Tacos

Baked shredded beef and cheesy corn tacos are a mouthwatering dish that combines tender, slow-cooked beef with a blend of melted cheese and sweet, juicy corn, all wrapped up in a crispy baked taco shell. The beef is cooked until it effortlessly pulls apart, offering a succulent, flavorful filling. This savory beef is then paired with a generous amount of cheese, which melts beautifully, enveloping the shredded meat in a gooey, comforting blanket.

Adding to the complexity and texture, sweet corn kernels, either fresh or fire-roasted, are mixed in, providing a burst of sweetness and a slight crunch that contrasts the tender beef. This filling is spooned into taco shells which are then arranged on a baking tray and baked until the edges of the shells are golden and crispy, creating a delightful contrast to the soft, juicy interior.

These tacos are often garnished with a variety of toppings before serving, such as diced tomatoes, shredded lettuce, sour cream, and a sprinkle of fresh cilantro, adding freshness and color. Sliced avocados or a dollop of guacamole can also be added for a creamy element, while a squeeze of lime juice over the top brings a zesty brightness that cuts through the richness, rounding out the myriad of flavors. Baked shredded beef and cheesy corn tacos are a fantastic meal option that offers a satisfying combination of textures and tastes, perfect for a family dinner or a festive gathering.

Ingredients:

• 2 to 2.5 lb chuck roast, cut into 5-6 pieces

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• 1 tsp adobo

• 1 tsp chili powder (optional)

• 1 package beef bouillon seasoning

• 10 medium sized tortillas (corn or flour)

• 2 cups fresh corn

• 4 oz cream cheese

• 2 cups shredded mexican blend cheese

• 3 tbsp fresh chives

• 1/4 cup mayo

• 1/4 cup greek yogurt

• 1 lime, juiced

• salt and pepper to taste

Directions:

1. In an instant pot turn to saute and add 2 tbsp cooking oil. While that is heating up mix adobo, onion powder, garlic powder, paprika in a bowl then rub over your chuck roast pieces. Covering all sides.

2. Cook roasted pieces in batches until browned on all sides about 2 minutes each side. Remove from instant pot and add 1 cup of water. Scraping any pieces from bottom. Then add beef seasoning and roast back into instant pot.

3. Turn instant pot to pressure cook, and cook for 30 minutes with a natural pressure release of 10-15 minutes.

4. In the meant time, mix corn, cream cheese, chives, 1/2 of shredded cheese in a bowl and mix well. Set aside. In a seperate bowl mix together mayo, yogurt, and lime with a pinch of salt and set aside.

5. When beef is finished cooking preheat oven to 400 degrees. Remove beef from juices in a large bowl or cutting board. Shred the beef.

6. Assemble tacos. Add about 1/4 cup beef, 1/4 cup corn mixture to a tortilla and roll up. Add your rolled tortillas to a deep baking dish. Once all assembled top with left over 1/2 cup cheese and bake in oven for 15 minutes.

7. Then serve topped with chopped lettuce, the lime sauce and more cheese!