Quick and Easy Skillet Tacos
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If you’re looking for a quick and budget-friendly dinner that doesn’t skimp on flavor, this Skillet Tacos recipe is a must-try! You can have it on the table in just 20 minutes, and at an estimated $1.46 per serving, it’s kind to your wallet too—a win-win for busy weeknights. I first spotted this recipe in an issue of Taste of Home, and it immediately jumped to the top of my list. Of course, I gave it a few tweaks to suit my family’s tastes, and I’m happy to report—it was a total hit! It’s an easy, satisfying twist on traditional tacos that adds variety without sacrificing convenience.
What really caught my attention was how much this reminded me of a few other beloved recipes from my kitchen. It has the same cozy, comforting feel as my Hubby’s Favorite Casserole—a go-to dish that always brings smiles. And the flavor profile gives off the vibes of my Beef Taco Bake, another family classic. This skillet taco version adds a Mexican-inspired flair while keeping the prep simple and the flavors bold. If you’re craving something fast, filling, and family-approved, give this recipe a spot on your weekly rotation!
Ingredients for Skillet Tacos
- GROUND BEEF
- SMALL RED ONION
- FROZEN CORN
- CORN TORTILLAS (6 INCH SIZE)
- TACO SAUCE (I USED MILD)
- CHEDDAR CHEESE
Instructions for Taco Skillet Recipe
Start by heating a large skillet over medium heat, then add ground beef and chopped onion. Cook until the beef is fully browned and no pink remains, breaking it up as it cooks. Drain off any excess grease.
Meanwhile, place frozen corn in a colander and rinse with warm water to thaw quickly. Drain well, then add the corn to the skillet along with 1 cup of shredded cheese and taco sauce. Stir everything together until well combined and simmer until heated through.
Next, cut up the corn tortillas into bite-size pieces and mix them into the beef mixture, letting them soak up all that delicious flavor as they warm.
Finish by sprinkling the remaining cheese on top, cover briefly to let it melt, and serve warm. This easy one-pan dinner makes 5 to 6 hearty servings and is perfect for busy nights when flavor and speed are both on the menu!
Frequently Asked Questions
What kind of ground meat works best for skillet tacos?
Ground beef is classic, but ground turkey or chicken are great lean alternatives.
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn adds a sweet crunch—just cut it off the cob and sauté briefly before adding to the skillet.
What kind of tortillas should I use?
Either corn or flour tortillas work well. Corn adds a traditional flavor, while flour tortillas are softer and easier to fold.
Can I make this ahead of time?
Yes! You can prep the meat mixture and store it in the refrigerator for up to 3 days. Reheat gently before serving and add fresh toppings.
What toppings go well with skillet tacos?
You can add shredded lettuce, diced tomatoes, sour cream, avocado, salsa, or a sprinkle of cotija cheese. Fresh cilantro and lime juice add a bright finish.
Can I freeze leftovers?
Yes! Freeze the meat mixture in an airtight container for up to 2 months. Thaw overnight and reheat in a skillet before serving.
FOR MORE RECIPES LIKE THIS, TRY:
Skillet Tacos
Real Mom Kitchen
Ingredients
- 1 lb ground beef
- ½ 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)
- 8 oz bottlr taco sauce (I used mild)
- 1-1/4 cups shredded cheddar cheese divided
Instructions
- 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.
