Fiesta Taco Skillet

Level: Easy
Prep Time: 10 min
Cook Time: 20 min
Cooling Time:
Yields: 6 servings


This Fiesta Taco Skillet is a perfect combination of Mexican-style corn, taco seasoning and corn meal and creates a wonderful, aromatic meal.


  • 1 lb. ground beef
  • 1 can (11 oz.) Mexican-style corn, drained
  • 2/3 cup water
  • 1 packet (1.25 oz.) taco seasoning mix
  • 1 cup (4 oz.) shredded cheddar cheese
  • 3/4 cup yellow corn meal, (see note below)
  • 1/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1 large egg, lightly beaten


PREHEAT oven to 400° F.

COOK beef in well-greased 10-inch cast-iron skillet over medium heat until no longer pink; drain. Stir in corn, water and seasoning mix. Cook over low heat for 6 to 8 minutes or until mixture thickens. Top with cheese.

COMBINE corn meal, flour, sugar, baking powder and salt in medium bowl. Combine evaporated milk and egg in small bowl; mix well. Add milk mixture to corn meal mixture; stir just until blended. Spread over top of meat-cheese mixture.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean.

NOTE: May also use ALBERS White Corn Meal.

Fiesta Taco SkilletWe love

by R. Ruth , Manhattasn Beach, CA on Mar. 2012

We love it and it is so easy to prepare. But would love to know the nutritional breakdown.


by C. Courtney , NC on May. 2010

AMAZING recipe!! been cooking this one for a while now and the family always loves it!

Fiesta Taco Skillet

by A. Ashley , on Mar. 2009

Overall I thought this was a pretty good recipe. I used the wrong size skillet so the cornbread took longer to cook through. I would make it again using the right skillet.

sour cream on the top

by S. Sadie , Bronx, NY on Jan. 2009

I like to eat sour cream with this Taco Skillet . ENJOY I WILL .

21yr. Old Son Loved It

by R. , St. Louis, MO on Sep. 2008

This recipe was quick and easy. I added onion,garlic and jalopino pepper and used jiffy corn bread mix. Turned out great

Good Food Fast

by L. , MA on Jul. 2008

I made this recipe tonight, instead of using Mexican corn, I used frozen corn, diced up one small green bell pepper, and 1/2 onion. I also used a box of Jiffy Corn Muffin Mix. I thought it was fast and easy. And it tasted good also. I will be making this recipe again.

Fiesta Taco Skillet

by P. Paula , LAS VEGAS, NV on Jun. 2008

Even my toddlers ate and enjoyed this. I used tomato sauce instead of water. It had less of a taco meat taste. I also cooked it in the crock pot on low for 6 hours. 4 hours would have been plenty. Grease the pot to make clean up easier.


by T. , Orange Park on May. 2008

There was only one problem when we made this the first time...there wasn't enough! So if you have big eaters in your family - make you sure you double the recipe. Our whole family loved it!!!!


by J. James , on Apr. 2008

This was good!!!!!

Wonderful recipe to alter

by T. Theresa , Escondido, CA on Mar. 2008

This recipe is easy to use with leftovers. It was great to go to the refrigerator to see what I could use in it. I substituted leftover roast for the ground beef. I also used the leftover corn from the same dinner. The family loved it.