Beef Skillet Supper Recipe

4 5 13
Beef Skillet Supper Recipe
Beef Skillet Supper Recipe photo by Taste of Home
Publisher Photo

Beef Skillet Supper Recipe

Read Reviews
4 5 13
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (8 ounces) medium egg noodles
  • 1-1/2 pounds ground beef
  • 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 servings.
Originally published as Beef Skillet Supper in Country Woman November/December 2000, p39

Nutritional Facts

1 serving: 368 calories, 16g fat (7g saturated fat), 90mg cholesterol, 548mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 24g protein.

  • 1 package (8 ounces) medium egg noodles
  • 1-1/2 pounds ground beef
  • 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
  1. 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.
  2. 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 servings.
Originally published as Beef Skillet Supper in Country Woman November/December 2000, p39

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Reviews forBeef Skillet Supper

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fossbern User ID: 5936584 73319
Reviewed Mar. 14, 2012

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

MY REVIEW
Sylvester90 User ID: 5984649 32421
Reviewed Jun. 22, 2011

"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!"

MY REVIEW
cobysmom User ID: 3634107 104113
Reviewed Jul. 24, 2010

"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"

MY REVIEW
lilgrannymac User ID: 3243163 81947
Reviewed Feb. 25, 2010

"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"

MY REVIEW
lbambach User ID: 1621783 81759
Reviewed Oct. 13, 2009

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

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