BEEF WITH CORN RECIPES

MEXICAN BEEF AND CORN SKILLET PEPPERS RECIPE | EATINGWELL

Mexican Beef and Corn Skillet Peppers Recipe | EatingWell image

Sweet bell peppers are simmered to tenderness with ground beef, corn, and Mexican-style seasonings, stuffed, then topped with goat cheese for a hearty dinner that doesn't need an oven.

Provided by Diabetic Living Magazine

Total Time 40 minutes

Number Of Ingredients 8

Ingredients

Nonstick cooking spray
12 ounces extra lean ground beef
2 cups frozen corn kernels
1 (10 ounce) can diced tomatoes and green chilies, such as Rotel®, mild
1?½ teaspoons ground cumin
¼ teaspoon salt
2 large green sweet peppers, halved lengthwise, stems, seeds and membranes discarded
1 ounce goat cheese, crumbled or finely shredded reduced fat sharp cheddar cheese

Steps:

Lightly coat a deep large nonstick skillet with cooking spray and place over medium high heat until hot. Brown beef, stirring frequently. Stir in the corn, tomatoes, cumin and salt. Top with pepper halves, cut side down. Bring to a boil over medium high heat, reduce heat, cover and simmer 15 to 20 minutes or until peppers are desired tenderness.
Remove from heat. Place the pepper halves on a serving platter. Spoon in meat mixture and top with cheese.

Nutrition Facts : Calories 245.7 calories, CarbohydrateContent 23.4 g, CholesterolContent 58.3 mg, FatContent 7.3 g, FiberContent 3.9 g, ProteinContent 23.3 g, SaturatedFatContent 3.5 g, SodiumContent 539.5 mg, SugarContent 5.8 g

SOUTHWESTERN BEEF CHILI WITH CORN RECIPE - FOOD.COM

Southwestern Beef Chili With Corn Recipe - Food.com image

This is a recipe I received in an e-mail newsletter from Real Simple that I've modified to fit our tastes.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

cooking spray
2 carrots, chopped
1 medium onion, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/2 lb extra lean ground beef
2 tablespoons tomato paste
1 (4 ounce) can canned diced green chiles
2 (15 ounce) cans black beans, drained and rinsed
1 tablespoon chili powder
3 cups beef broth
1/2 cup corn kernel
1/2 cup cheddar cheese, grated
2 scallions, sliced

Steps:

Spray a large sauce pan and heat over medium high heat.
Add the carrots, onion, garlic and salt and cook, stirring, for 3 minutes.
Add the beef and cook, breaking it up with a spoon, until it is no longer pink, 3 to 5 minutes.
Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
Add the beans, green chiles, chili powder, beef broth, and 1/2 teaspoon salt.
Simmer over medium heat until the vegetables are tender, about 10 minutes.
Stir in the corn.
Divide among bowls and top with the Cheddar and scallions.

Nutrition Facts : Calories 411.5, FatContent 9.6, SaturatedFatContent 4.6, CholesterolContent 50.5, SodiumContent 1066.6, CarbohydrateContent 51.2, FiberContent 16.8, SugarContent 3.9, ProteinContent 32.8

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