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Skillet Steak and Corn

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
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    4 servings


  • 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


  • 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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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.

  • crashgirl
    Jun 14, 2010

    No comment left

  • ibmz
    Aug 16, 2008

    one of my favorite recipes of all time .

  • shelton463
    Dec 21, 2005

    No comment left