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: Mexican Dinners, Mexican Recipes
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

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

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

Reviews

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Average Rating:

greatwithoutgluten

Apr 28, 2017

Easy fast good flavor. Great meal for week night!
Uqaq

Aug 22, 2013

I tried this years ago when the recipe was first printed. My family LOVES this. We'll add an extra can of tomatoes and its still delicious.
Schele

Jul 10, 2012

Quick, simple, easy and tasty. I make this regularly.
angelasandoval

Jun 29, 2010

Meat nice and tender, flavors subtle...we thought it was fine, just didn't think it was anything special. I also thought it was better without the rice.
ibmz

Aug 16, 2008

one of my favorite recipes of all time .