Beef Green Beans And Corn Skillet Recipes

BEEF, GREEN BEANS AND CORN SKILLET

Steps:

• Mix 2 Tbsp. dressing, A.1. and crushed pepper until blended. Pour over meat in shallow dish; stir to evenly coat meat. Refrigerate 30 min.
• Cook and stir meat, in batches, in large skillet on medium-high heat 2 min. or until done. Remove from skillet; cover to keep warm.
• Add remaining dressing, beans and corn to skillet; cook and stir on medium-high heat 3 min. Stir in meat, onions and ginger; cook and stir 2 min. or until onions are crisp-tender and meat is heated through.

GREEN BEAN & CORN MEDLEY

Steps:

• In a large skillet, saute beans and corn in butter and oil until tender. Stir in the thyme, salt and pepper.

SOUTHERN GROUND BEEF AND BEAN SKILLET

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and bell pepper and cook until onion is softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add in salsa, Greek seasoning, pepper, and salt. Cook and stir until well combined, 2 to 3 minutes. Stir in beans. Bring to a boil, reduce heat, and simmer to desired thickness, about 20 minutes. Add water if sauce becomes too thick.

GREEN BEAN AND CORN ALMONDINE

Steps:

• Heat oven to 350 degrees. Spread almonds on a baking sheet and bake until golden, 6 to 7 minutes.
• Meanwhile, in a large (12-inch) deep skillet with a lid, heat oil over medium. Add garlic and stir until fragrant, 30 seconds. Add green beans and thyme, season with salt and pepper, and toss to evenly coat in the oil. Add 1/2 cup of water, cover and steam until beans are softened, about 5 minutes. Stir in butter and corn, and cook, stirring occasionally, until corn and green beans are tender and glazed in the sauce, 4 to 5 minutes. Discard the thyme sprigs, and season with salt and pepper.
• Transfer beans and corn to a large platter and spoon over any remaining sauce. Garnish with the toasted almonds and more black pepper.

SOUTHWESTERN CORN AND BLACK BEAN SKILLET

Steps:

• Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
• Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

KIDNEY BEANS AND CORN

Steps:

• Heat the olive oil in a skillet over medium-high heat, and cook garlic and onion until onion is tender. Stir in the green bell pepper, and cook until tender but firm. Season with cumin, mustard, cayenne pepper, salt, and black pepper.
• Stir the kidney beans with liquid and corn with liquid into the skillet. Bring to a boil, reduce heat to medium, and continue cooking 20 minutes, stirring occasionally. Serve immediately.