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
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.