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Cheesy Beef-Corn Chip Skillet

No referer *
Cheesy Beef-Corn Chip Skillet is rated 4.092198581560283 out of 5 by 141.
Prep Time
35
min.
Total Time
35
min.
Servings

6 servings, 1 cup each

Fun, fast and easy to follow, this video how-to for making Cheesy Beef-Corn Chip Skillet is great for new cooks and busy cooks looking for quick recipes.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Brown meat with onions in large skillet; drain. Stir in water and seasoning mix; cook as directed on package.
  • Top with chips and VELVEETA; cover. Cook on low heat 5 min. or until VELVEETA is melted, stirring frequently.
  • Top with lettuce and tomatoes.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Variation

Save 50 calories and 7 g fat, including 3 g sat fat, per serving by preparing with extra-lean ground beef and 2% Milk VELVEETA.

Special Extra

Top each serving with a dollop of BREAKSTONE'S or KNUDSEN Sour Cream.

Substitute

Prepare using ground turkey.

Servings

  • 6 servings, 1 cup each

Nutritional Information

Serving Size 6 servings, 1 cup each
AMOUNT PER SERVING
Calories 320
Total fat 19g
Saturated fat 7g
Cholesterol 55mg
Sodium 710mg
Carbohydrate 19g
Dietary fiber 2g
Sugars 4g
Protein 19g
% Daily Value
Vitamin A 20 %DV
Vitamin C 15 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from The receipe sold itself to me because, according to the instructions, I knew I could probably make... The receipe sold itself to me because, according to the instructions, I knew I could probably make it in my sleep AND the ingredients were budget conscious AND it involved taco-ish-ness ... which is always a good thing with hubby and kids. Unfortunately, everyone (including me) stood around the stove-top looking at finished product racked with indecision as to how to EAT the thing. It presented itself like an upside down frito-pie (which, in Texas, is probably against some kind of law)but didn't really lend itself to being served WITH anything. Too much ambiguity and uncertainty for this girl!
Date published: 2009-08-28
Rated 5 out of 5 by from I don't like tacos, but I really liked this dish. I don't like tacos, but I really liked this dish. I added chopped celery & green pepper after cooking the onions for a while (I like a crunch). I didn't have Velveta, so I used 2 chopped up slices of Cheddar and that was plenty of cheese. After cooking the meat, veggies, spices & cheese in a skillet, I put it all in in a serving dish, sprinkled it with the chopped tomatoes & the corn chips, then popped it in a 400 degree oven (preheated of course) for about 15 minutes. This heated up the tomatoes & chips and kept the chips crisp. It was a nice presentation at the table (my husband and kids actually oohed). We spooned it out like a caserole, and served it with a side of green beans. Thanks for the easy and fun recipe-- no leftovers at my house!
Date published: 2009-12-15
Rated 5 out of 5 by from I made this recipe last week and it rocked! I made this recipe last week and it rocked! I did make a few changes: I substituted a 14.5 oz. can of diced tomatoes for the tomato (no fresh tomatoes this time of year), added a 15 oz. can of pinto beans (to stretch the meal), and used tortilla chips instead of corn chips (didn't have corn chips). I served it with brown rice. My family really enjoyed it. The kids especially loved adding their own chips! The next day, I combined the leftovers and we had burritos for lunch! Can't loose with this recipe!
Date published: 2010-03-03
Rated 4 out of 5 by from i read the comments and i added some stuff of my own. i read the comments and i added some stuff of my own. i crushed cornchips at the bottom. i used crushed tomato and sauce ( i would have used salsa but i did not have any) i seasoned the mix with garlic, accent, chilli powder and i stired in a drained can of whole corn. i put the meat in the tomato mixture and put sharp cheddar cheese on top of corn chips then put meat / tomato mixture then more cheese then corn chips. i baked for 15 min when i was done i topped with sour cream
Date published: 2005-02-11
Rated 5 out of 5 by from The whole family loved this one! The whole family loved this one! I didn't want soggy corn chips so they went on top after serving and it worked great. It's a simple recipe that's great in a pinch. I have also made it ahead of time and left if for about an hour in the crock pot to keep it warm. Plus, it's very easy for everyone to just go and scoop some out when they're ready to eat.
Date published: 2013-05-06
Rated 3 out of 5 by from I definitely will make this, it looks so yummy. I definitely will make this, it looks so yummy. My change will be instead of adding the chips onto the meat as a number of people said doing so made them tough, I will add them to the bottom of my bowl or plate, dish up the meat mixture with the melted cheese, then add the toppings. That's how we do Frito Chilli Pies. No hard chips
Date published: 2011-03-01
Rated 4 out of 5 by from Very good! Very good! Even my picky 6 year old chowed down! The only thing I would suggest is adding the corn chips after you let the cheese melt. Also, if there is more then 2 of you eating...I would double the recipe. This was a great weeknight recipe for our crazy busy schedule. Will definitely be adding this to our favorites.
Date published: 2013-09-16
Rated 4 out of 5 by from this is a great shortcut meal. this is a great shortcut meal. Not salty,as corn chips have a lot of salt. taco seasoning is good, pick it up with a pinch of mexican oregano,then after you have completed cooking in the skillet, sprinkle new KRAFT AMERICAN CHEDDAR CHEESE on top, then place sour cream and black olives. omit the VELVEETA.
Date published: 2002-12-11
  • 2016-09-30T10:46CST
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