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Skillet Steak and Corn

Total Time

Prep: 10 min. Cook: 30 min.

Makes

4 servings

This main dish combines canned vegetables and meat in a savory sauce. Cut into thin strips, the steak cooks quickly. When your family eats in shifts, skillet dishes like this are a breeze to warm up. Poultry lovers can substitute chicken for the beef.—Ruth Taylor, Greeneville, Tennessee

Ingredients

  • 1 pound boneless beef top round steak, cut into strips
  • 1 medium onion, cut into 1/4-inch wedges
  • 1/2 teaspoon dried thyme
  • 2 tablespoons canola oil
  • 3/4 cup red wine or beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 cans (11 ounces each) Mexicorn, drained
  • Hot cooked rice

Directions

  1. In a large skillet cook the steak, onion and thyme over medium-high heat in oil until meat is no longer pink; drain. Add wine; simmer, uncovered, for 10 minutes or until the liquid has evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add corn and heat through. Serve with rice.

Nutrition Facts

1 cup: 386 calories, 12g fat (0 saturated fat), 70mg cholesterol, 975mg sodium, 36g carbohydrate (0 sugars, 0 fiber), 32g protein.

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