High-Protein Street Corn Taco Skillet (Easy One-Pan Dinner)
This street corn taco skillet is an easy one-pan dinner that's ready in 30 minutes. And with over 30 grams of protein per serving, it’s a flavorful, high-protein dinner that’s great served over rice, scooped up with tortilla chips, or turned into leftover quesadillas.
Servings 4
Calories 380kcal
Ingredients
For the Taco Skillet:
- 1 tablespoon avocado oil
- 1 small yellow onion diced (about 1 cup)
- 1 red bell pepper diced (about 1 cup)
- 1 lb. lean ground beef (90–93%)
- 1 packet of taco seasoning (I like Siete)
- ¼ cup water
- 1 medium zucchini finely diced
- 1 (15 oz.) can black beans drained and rinsed
- 1 (12 oz.) bag frozen fire-roasted corn (about 2 cups) thawed
- Sea salt to taste
Street Corn Sauce:
- ⅓ cup plain Greek yogurt (I like Maple Hill Creamery)
- ¼ cup cotija cheese, crumbled (about 1 oz.) plus more for topping
- Juice of ½ lime (about 1 tablespoon)
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- Pinch of kosher salt
- 2-4 teaspoons water to thin
To Serve (optional):
- Cooked white or brown rice
- Tortilla chips (gluten-free if needed/preferred; I like the brand Masa for GF)
- Fresh cilantro chopped
- Lime wedges
- Diced avocado
- Quick pickled red onions (see below, or store-bought)
Quick Pickled Red Onions (if not using store-bought):
- ½ red onion thinly sliced (about ¾ cup)
- ½ cup rice vinegar or apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon salt
- ½ cup water
Instructions
For the Taco Skillet:
- Heat the avocado oil in a large skillet over medium-high heat.
- Add the onion, bell pepper, and finely diced zucchini and cook, stirring occasionally, until softened and beginning to brown, about 5 to 6 minutes.
- Add the ground beef and break it up with a spatula. Cook until browned and cooked through, about 5 minutes. Drain any excess grease if needed.
- Add the taco seasoning and ¼ cup water. Stir well and let simmer for about 2 minutes, until the beef and vegetables are evenly coated and most of the liquid has cooked off.
- Stir in the black beans and fire-roasted corn. Cook for another 3 to 4 minutes, stirring occasionally, until everything is heated through and the corn begins to lightly brown. Taste and season with salt as needed.
- While the skillet finishes, make the street corn sauce: in a small bowl, whisk together the Greek yogurt, cotija, lime juice, chili powder, garlic powder, cumin, and a pinch of salt until combined. Add 1 to 2 teaspoons of water as needed to thin the sauce to a drizzle-able consistency.
- Remove the skillet from the heat. Drizzle the street corn sauce over the top, then finish with extra cotija, fresh cilantro, and a squeeze of lime.
To Serve & To Store:
- Serve as-is, over rice, or with tortilla chips for scooping. Enjoy!
- Store the skillet and street corn sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat the skillet, then add the sauce and toppings just before serving.
Quick Pickled Red Onions (if not using store-bought):
- Add thinly sliced red onion to a small jar.
- Warm the rice vinegar or apple cider vinegar with ½ cup water, honey, and salt until dissolved, then pour over the onions.
- Let sit for at least 15 minutes before serving. Store leftovers in the fridge for up to 2 weeks.
Notes
Swaps & Substitutions:
- Corn: Fire-roasted corn adds extra smoky flavor, but regular frozen or canned corn works too.
- Make it spicy: Add diced jalapeño with the veggies or a pinch of cayenne to the street corn sauce.
- Dairy-free: Use plain, unsweetened dairy-free yogurt (I like Cocojune) and dairy-free cotija/feta-style crumble, or omit the cheese and add extra salt to taste.
- Rice: Serve over white or brown rice, stir 1–2 cups cooked rice into the skillet, or try riced cauliflower.
- Chicken or turkey: Swap the ground beef for ground chicken or turkey. Add a little extra avocado oil if the skillet looks dry while cooking.
- Leftover quesadillas: Use leftover taco filling with tortillas or cassava tortillas, shredded cheddar, and your favorite toppings for an easy second meal.
Nutrition
Fiber: 7g | Calories: 380kcal | Fat: 18g | Protein: 32g | Carbohydrates: 24g