SKILLET STEAK AND CORN

Skillet Steak and Corn image

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

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

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

Steps:

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 : Calories 386 calories, Fat 12g fat (0 saturated fat), Cholesterol 70mg cholesterol, Sodium 975mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.