Skillet Steak and Corn

Name: Skillet Steak and Corn
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings.
Cuisine: North America, Mexican
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

TOTAL TIME: Prep: 10 min. Cook: 30 min. YIELD: 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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