How To: Cook crunchy crusted southwestern cube steaks

This could be one of the easiest recipes you can stir up at dinnertime. The kids will love it! Betty Crocker Kitchens shows you how to make a crunchy crust southwestern cube steak. It's actually a really good idea, and could possibly be applied to other things besides cube steak.

A crushed tortilla chip-coating and salsa, spicy or mild, give beef cube steak southwestern flavor. This fiesta of a meal can be fully cooked in under 30 minutes!

Prep Time: 15 min
Total Time: 30 min
Makes: 4 servings

Ingredients:

2 eggs
1/2 cup water
3 cups nacho cheese-flavored tortilla chips (3 oz), finely crushed
1 cup Original Bisquick mix
1 lb beef cube steaks
3 tablespoons vegetable oil
1/2 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup shredded Mexican cheese blend (1 oz)

Instructions (or here):

1. In medium bowl, beat eggs and water with wire whisk. In shallow dish, mix crushed tortilla chips and Bisquick mix.
2. If necessary, cut beef into 4 serving pieces. Dip beef into egg mixture, then coat with Bisquick mixture, pressing to coat.
3. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add beef; cook 10 to 12 minutes, turning once and adding remaining 1 tablespoon oil, until beef is no longer pink in center.
4. Top each serving with 2 tablespoons salsa and 1 tablespoon cheese.

High Altitude (3500-6500 ft): No change.