Beef, Corn And Tomatoes
A hearty and flavorful beef and corn skillet with tomatoes and green peppers, perfect for a quick, satisfying meal that pairs well with rice or pasta.
Ingredients
Instructions
- Brown the ground beef in oil.
- Stir to break up the meat into bite-sized pieces.
- Add chopped onion and green pepper; cook for 5 minutes.
- Add tomato sauce, whole kernel corn, salt (if using), and Tabasco sauce; simmer for 20 minutes.
- Cook 2 cups of Minute rice according to package directions.
- Serve the beef mixture over the cooked rice.
- Store leftovers in the refrigerator.
- Reheat for 3 to 4 minutes in the microwave covered with wax paper or Saran Wrap.
- Alternatively, serve over cooked spaghetti if preferred.
Tips & Substitutions
For a richer flavor, consider adding garlic or bell peppers when cooking the onion. You can substitute ground turkey or chicken for a leaner option. If you prefer a thicker sauce, add a tablespoon of tomato paste. For a vegetarian version, replace the beef with lentils or beans. This recipe can also be made in a slow cooker for added convenience.
Serving Suggestions
Serve this hearty beef mixture over cooked rice, which absorbs the flavors beautifully. It also pairs wonderfully with cooked spaghetti if you prefer a pasta dish. For a complete meal, consider adding a side salad or steamed vegetables. This dish is great for meal prep and can be stored for quick lunches throughout the week.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply microwave covered with wax paper or Saran Wrap for 3 to 4 minutes, stirring halfway through for even heating. You can also reheat it on the stove over medium heat until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Beef, Corn And Tomatoes contains roughly 1632 calories, with 26g protein, 44g carbohydrates, and 153g fat. It is an excellent source of protein (52% of the Daily Value) and iron (27% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 2118mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned?
Yes, frozen corn can be used instead of canned. Simply add it to the pot during the last 10 minutes of simmering to ensure it heats through. This can add a fresher taste and a bit of crunch to the dish.
What can I substitute for tomato sauce?
If you don't have tomato sauce, you can use crushed tomatoes or diced tomatoes as a substitute. You might need to adjust the seasoning slightly, adding a pinch of sugar or herbs to balance the acidity.
Can I make this recipe in advance?
Absolutely! This dish can be made ahead of time and stored in the fridge for up to three days. It also freezes well, so you can prepare a batch and enjoy it later. Just remember to cool it completely before transferring to a freezer-safe container.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).