Canned corned beef might not be a go-to ingredient — but for every culinary catastrophe, there’s a glimmer of gastronomical hope that transforms this back-of-the-pantry staple into a mouthwatering masterpiece! To help you become the master of your kitchen, we’ve gathered up the best and worst ways to cook canned corned beef. See how you can master this go-to ingredient in these nine recipes for disaster or delight!
The Best Way to Prepare Canned Corned Beef
One of the best ways to prepare canned corned beef is to make it into tacos. It’s easy, quick, and tastes great! Simply heat up some white corn tortillas in a pan for about 30 seconds on each side. Place the tortillas on a plate, and top with canned corned beef, tomatoes, and onions (sliced). Heat up corn tortilla chips in the oven for 20-30 minutes at 400 degrees Fahrenheit. Once they’re crispy, take them out of the oven and place them on top of the tacos. Add sour cream and cheddar cheese if desired.
How to cook canned corned beef and cabbage
1. Place corned beef in a pot and cover with water, set on medium heat, and simmer for 1-2 hours.
2. Remove corned beef from the pot, place in a bowl, and shred with forks. Add cabbage to the pot and cook for another 15-20 minutes until tender.
3. Serve soup over rice or noodles and top with shredded corned beef and enjoy!
Curry with beans and canned corned beef
It’s the one-pot meal of your wildest culinary dreams — and, it just so happens, this recipe is quick, easy and can be made with ingredients that you likely already have in your pantry. In a large pot over medium heat, saute onion, garlic, and ginger for about five minutes. Add corned beef and stir to incorporate. Add coconut milk, water (or broth), canned tomatoes with green chilies, turmeric powder, and salt to taste. Bring to a boil then reduce heat to low and simmer for 30 minutes. Stir in dried red beans; cover the pot with lid; cook on low heat until beans are soft but not mushy (around an hour). Season soup with salt and pepper before serving.
Homemade Dinner Rolls
These fluffy homemade dinner rolls are absolutely delicious, and the best part is that they’re just as good cold as they are warm! You can make these ahead of time and keep them in the refrigerator for up to three days. That way, you’ll have hot, fresh rolls whenever you need them! 1-1/2 cups all-purpose flour (plus more for dusting) 1 teaspoon instant yeast 1 tablespoon sugar 1/2 teaspoon salt 3/4 cup water (plus more if needed) Extra butter for brushing on top of rolls before baking
Sandwich with canned corned beef
Start with two slices of bread and one slice of cheese. Spread the mustard on one side of the bread, and the mayonnaise on the other. Place the can of corned beef in between the bread and top it off with lettuce, tomato, pickles, and onions. Cut into quarters for easy eating! This sandwich is great as an afternoon snack during finals week or as a quick lunch when you’re in a hurry to get out of the office.
Scrambled eggs with canned corn beef
Scrambled eggs with canned corned beef is an easy recipe that can be whipped up in less than 10 minutes. Simply combine one egg per person with a tablespoon of milk and some salt and pepper to taste. Melt butter in a frying pan over medium heat, whisk the egg mixture, then pour into the pan. Allow it to set for about 30 seconds then stir until fully cooked. Add canned corned beef as desired, cook for another minute or so until warm, and serve immediately!
Chili con carne
This chili dish packs an all-star lineup of ingredients, including canned corned beef. If you’re looking for a hearty meat-and-veggie dish that doesn’t take up too much time in the kitchen, this is your ticket. It will satisfy you and your family on even the coldest day!
1 tablespoon vegetable oil
1 large onion, chopped
2 tablespoons minced garlic
4 cups chicken broth
2 tablespoons tomato paste
1 tablespoon ground cumin
1 teaspoon dried oregano leaves 2 cans (14.5 ounces each) diced tomatoes with green chiles (Rotel) 1⁄4 cup red wine vinegar 3 cans (14 ounces each) kidney beans, drained and rinsed
One Pot Mexican Casserole
This Pot Mexican Casserole is easy, delicious, and healthy. Plus, it’s perfect for any night of the week and all you need is just one pot!
-Heat your oven to 400 degrees F and heat up your cast iron skillet on the stovetop over medium heat
-Saute vegetables in oil until they are tender, about 2-3 minutes. Then add chopped canned corned beef and saute together for another 1 minute
-Add tomato sauce, black beans, corn kernels, diced green chiles, jalapeno peppers (if using), red pepper flakes (optional), and chicken broth. Stir everything together well before covering it with a lid
Breakfast burritos with canned corn beef
Breakfast burritos with canned corned beef are the perfect way to use up leftover canned corned beef. This recipe is also great for those mornings when you’re in a hurry and need something quick! Preparing these breakfast burritos is simple and requires only a few ingredients that you probably already have on hand. First, cook the eggs by scrambling them in a frying pan with some butter, then add the chopped corned beef and mix it all together. Fill your tortillas with the mixture, roll them up tightly, then heat them in the microwave for about one minute to ensure they’re nice and warm. Enjoy!
