This Ground Beef and Corn Taco Skillet is the ultimate easy weeknight dinner—packed with flavor, ready in 30 minutes, and made in just one pan. Perfect for taco night or meal prepping, it’s a quick and family-friendly recipe everyone will love.
See how to make it in this quick video…
WHY YOU’LL LOVE THIS TACO NIGHT DISH
Taco night is the best night—especially when you’re serving up this flavorful ground beef and corn skillet taco meat.
What to love about this dish:
- It’s quick, hearty, and loaded with flavor.
- One-skillet, easy cleanup.
- Great way to bulk up taco meat.
- Easy family dinner for a weeknight.
I make mine with homemade butter tortillas, but use whatever tortillas you like best.
Love easy ground beef recipes? Also try my Slow Cooker Spaghetti and Meatballs.
INGREDIENTS FOR BEEF AND CORN TACO SKILLET
- 2 tbsp salted butter
- ½ medium yellow onion, diced
- 6 cloves garlic, minced (or substitute 1 tsp garlic powder)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp chili powder (dark preferred)
- ¼ tsp smoked paprika
- 2 tsp olive oil
- ½ lime juice
- 3 tbsp tomato paste
- 1 lb ground beef
- ⅓ cup water
- ½ cup frozen corn (fire-roasted if available)
- 2 tbsp fresh cilantro, chopped
Next, try these Viral Sheet Pan Nachos With Sliding Cheese.
POPULAR SUBSTITUTIONS & ADDITIONS
- Protein swaps – Use ground turkey, chicken, or pork instead of beef. Shredded rotisserie chicken also works in a pinch.
- Corn – Fresh corn (off the cob) or canned corn can be used if you don’t have frozen. Fire-roasted adds extra flavor.
- Tomato paste – Swap with ½ cup salsa or canned diced tomatoes for a saucier skillet.
- Spices – Out of chili powder or smoked paprika? Use taco seasoning or fajita seasoning instead.
- Veggie boost – Stir in diced bell peppers, zucchini, or mushrooms when cooking the onions.
- Beans – Black beans or pinto beans make this skillet extra hearty and add protein.
- Cheese lovers – Stir in shredded cheddar, Monterey Jack, or pepper jack before serving for a cheesy taco skillet.
- Toppings – Go wild with avocado, sour cream, jalapeños, hot sauce, or pickled onions.
Try these viral buffalo chicken Doritos nachos.
HOW TO MAKE A GROUND BEEF AND CORN TACO SKILLET
Step 7 – Finish and serve with a sprinkle of cilantro. Serve hot in tortillas with your favorite beef taco toppings.
De-licious!
TIPS FOR MAKING THE BEST TACO SKILLET
- Don’t skip the tomato paste. It creates a rich, savory base that makes the taco meat taste like it simmered for hours.
- Season in layers. Add salt and spices when cooking the onion and garlic, then taste again after the beef is browned. This ensures every bite has flavor instead of tasting flat.
- Control the heat. Keep the skillet hot enough to brown the beef for that caramelized, juicy flavor without drying it out.
Next, try these taco pizza rolls.
Can’t wait to hear what you think!
I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!
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Ground Beef and Corn Taco Skillet
Video
Equipment
Ingredients
- 2 tbsp salted butter
- ½ medium yellow onion diced
- 6 cloves garlic minced (or substitute 1 tsp garlic powder)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp chili powder dark preferred
- ¼ tsp smoked paprika
- 2 tsp olive oil
- ½ medium lime juice
- 3 tbsp tomato paste
- 1 lb ground beef
- ⅓ cup water
- ½ cup corn frozen, fire-roasted if available
- 2 tbsp cilantro fresh, chopped
Instructions
- Heat a skillet on medium-high. Add butter, melt, then stir in the onion while cooking 2–3 minutes until softened and translucent.
- Reduce heat to medium-low. Stir in garlic, salt, pepper, chili powder, smoked paprika, olive oil, and lime juice. Cook 1 minute.
- Mix in tomato paste until combined.
- Add the ground beef. Use a wooden spatula to break it apart, stirring into the onion and spice mixture. Cook until half browned.
- Stir in water and continue cooking until the beef is fully browned and most of the liquid has evaporated.
- Stir in the frozen corn and cook 2–3 minutes, until heated through.
- Finish and serve with a sprinkle of cilantro. Serve hot in tortillas with your favorite beef taco toppings.
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