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Beef Skillet Supper Recipe

Beef Skillet Supper Recipe photo by Taste of Home

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Sometimes, I'll make extra to guarantee leftovers. It's a great take-along main dish for work or school. Trim calories from the entree by substituting ground turkey for the beef and low-fat cheese.—Tabitha Allen, Cypress, Texas

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Beef Skillet Supper Recipe

Prep/Total Time: 30 min.

Yield: 8-10 Servings

15 15 30

Ingredients

1 package (8 ounces) medium egg noodles
1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1 can (8 ounces) tomato sauce
1/2 cup water
1 can (11 ounces) Mexicorn, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese

Directions

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and water. Bring to a boil. Reduce heat; cover and cook for 8 minutes.
Drain the noodles; add to beef mixture. Stir in the corn, salt and pepper. Sprinkle with cheese; cover and cook until heated through and cheese is melted. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 268 calories, 10 g fat (5 g saturated fat), 67 mg cholesterol, 512 mg sodium, 25 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Beef Skillet Supper in Country Woman November/December 2000, p39

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Reviews for Beef Skillet Supper

Beef Skillet Supper

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Reviewed on Mar. 14, 2012 by fossbern

very quick and easy to prepare, tastes just as good re-heated next day.

Reviewed on Jun. 22, 2011 by Sylvester90

This recipe seemed a bit bland when I read it. I added 1 tsp worchestershire sauce, some crushed red pepper flakes, 1 clove minced garlic, and a dash of garlic powder. I also cooked frozen corn in the microwave and added it, instead of using canned mexicorn. I topped it with Kraft Tex Mex cheese. It turned out delicious. I will definitely make this again with these modifications. Great recipe!

Reviewed on Jul. 24, 2010 by cobysmom

I MADE THIS RECIPE FOR MY SUPER PICKY HUSBAND AND HE LOVED IT ONLY THING I DID ALITTLE DIFFERENT WAS I USED A SPECIAL BLEND OF MEXICAN CHEESES INSTEAD OF THE CHEDDAR ALONE

Reviewed on Feb. 25, 2010 by lilgrannymac

i agree , i added some garlic and some italian seasoning and added fresh mushrooms instead of corn and used motz cheese because i had it on hand. was pretty good. served with garlic knots

Reviewed on Oct. 13, 2009 by lbambach

Needs some flavor. Rather bland. Will make again and add additional spices.