Tomato Beef Skillet Food

BEEFY TOMATO RICE SKILLET

Steps:

• In a large skillet over medium heat, cook the beef, celery, onion and pepper until meat is no longer pink and vegetables are tender; drain. , Add the corn, soup, water and Italian seasoning; bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 10 minutes or until rice is tender.

BEEF AND TOMATO SKILLET WITH POLENTA RECIPE

Steps:

• Preheat oven to 350 degrees.
• Add 3 cups of water and 1 tsp salt to a large saucepan over medium-high heat. Bring to a boil and whisk in cornmeal. Reduce the heat to low and simmer, constantly whisking, 3 minutes or until thickened. Remove from the heat and stir in the Montreal seasoning and 1/4 cup cheddar cheese. Mix thoroughly.
• Pour the polenta into a greased 10-inch cast iron skillet and spread it evenly. Set aside.
• Brown the ground chuck in a large non-stick skillet over medium-high heat and cook for about 10 minutes, or until the meat is no longer pink. Drain and transfer to a bowl.
• Add the olive oil the skillet and saute the onions and bell pepper over medium heat for about 5 minutes. You want the vegetables to be tender but still somewhat crisp. Add the ground beef back to the skillet as well as the tomatoes and tomato paste and mix well. Simmer for about 10 minutes.
• Pour the meat mixture evenly over the polenta and top with the remaining shredded cheese. Bake for 30 minutes or until bubbling and the cheese has melted.
• Garnish with parsley just before serving.
• Leftovers if you have them will keep covered in the refrigerator for several days and are delicious heated up.

SKILLET BEEF AND MACARONI

Steps:

• In a large skillet over medium-high heat, cook beef and onion until the meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until macaroni is tender, stirring occasionally, 20-25 minutes. Add more water if needed.

BEEF NOODLE SKILLET

Steps:

• Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
• Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
• Remove from the heat. Sprinkle over the chives and serve directly from the pan.

TOMATO BEEF SKILLET

Steps:

• Pound beef to 1/8-inch thickness; cut into thin strips.
• Cook and stir bacon in large skillet on medium-high heat until almost crisp. Add ham, garlic, seasoning and beef; cook 10 min. or until beef is evenly browned, stirring frequently.
• Add tomatoes; stir. Cook on medium-low heat 10 min. or until heated through, stirring frequently.

DEL MONTE SKILLET TOMATO BEEF PASTA

Steps:

• Cook pasta according to package directions for "Al Dente".
• Brown ground beef and onion in a large skillet while pasta is cooking, drain if desired.
• Add crushed red pepper.
• Add garlic and cook till fragrant.
• Add drained beans and tomatoes (do not drain tomatoes).
• Mix well.
• Add pasta and heat through.
• Season to taste with salt and pepper.
• Garnish with chopped parsley and parmesan if desired.

QUICK TOMATO MAC 'N' BEEF

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Season with salt and pepper. Add tomatoes and water; bring to a boil. Stir in macaroni. , Cover and simmer for 10 minutes or until macaroni is tender. Stir in cheese. Garnish with onions and sour cream if desired.