This recipe for skillet tacos is a quick and easy dinner that you can whip together in 20 minutes. It is also easy on the wallet. Estimated cost for this is $1.46 per serving. I found it in an issue of Taste of Home. It was first on my list to make after perusing the issue. I altered the recipe slightly to fit my families tastes. It was a hit and a fun change from the traditional tacos!
Another reason this recipe for skillet tacos caught my eye is because it is similar to a couple of recipes that are family favorites. The recipe looked like a Mexican twist on the recipe I have that I call Hubby’s Favorite Casserole. Obviously, it is my hubby’s fav. Since he loves Mexican, I knew he’d love this one. It is also similar to the Beef Taco Bake recipe that I have which is also a family favorite. Give it a try on a busy night and you’ll have dinner in a flash.
- GROUND BEEF
- SMALL RED ONION
- FROZEN CORN
- CORN TORTILLAS (6 INCH SIZE)
- TACO SAUCE (I USED MILD)
- CHEDDAR CHEESE
Real Mom Kitchen
- 1 lb ground beef
- ½ of a small red onion chopped
- 1 ½ cup frozen corn
- 10 corn tortillas 6 inches, cut into 1-inch pieces (I use my pizza cutter to do this)
- 1 8 oz bottle taco sauce (I used mild)
- 1-1/4 cups shredded cheddar cheese divided
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Rinse frozen corn in a colander with warm water and drain.
- Add the drained corn, taco sauce, and 1 cup cheese to meat until well mixed.
- Mix in tortilla pieces and heat through.
- Sprinkle with remaining cheese. Serves 5-6.
This is the original phot from this post when it was first post in May 2010.