Recipes for canned beef with juices?

* 1 (12-ounce) can of corned beef, drained and shredded

* 1 (10.5-ounce) can of cream of mushroom soup

* 1/2 cup of milk

* 1/4 cup of chopped onion

* 1/4 cup of chopped celery

* 1/4 cup of chopped carrots

* 1/4 teaspoon of salt

* 1/8 teaspoon of black pepper

Instructions

1. In a large skillet, combine the corned beef, cream of mushroom soup, milk, onion, celery, carrots, salt, and pepper.

2. Bring to a boil over medium heat, stirring occasionally.

3. Reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.

4. Serve over rice or mashed potatoes.

Canned Beef Hash with Corn and Peppers

Ingredients

* 1 (12-ounce) can of corned beef hash

* 1 (15-ounce) can of corn, drained

* 1 (15-ounce) can of black beans, rinsed and drained

* 1 (10-ounce) can of diced tomatoes with green chilies, undrained

* 1/2 cup of chopped onion

* 1/2 cup of chopped green bell pepper

* 1 teaspoon of chili powder

* 1/2 teaspoon of ground cumin

* 1/4 teaspoon of salt

* 1/8 teaspoon of black pepper

Instructions

1. In a large skillet, combine the corned beef hash, corn, black beans, tomatoes, onion, green bell pepper, chili powder, cumin, salt, and pepper.

2. Bring to a boil over medium heat, stirring occasionally.

3. Reduce heat to low and simmer for 15 minutes, or until the hash is heated through.

4. Serve with tortillas, chips, or rice.