Crunchy-Crust Southwestern Cube Steaks

By

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

Nutrition Information:

1 Serving (1 Serving)Calories 560(Calories from Fat 290),Total Fat 32g(Saturated Fat 8g,Trans Fat 1g),Cholesterol 175mg;Sodium 920mg;Total Carbohydrate 35g(Dietary Fiber 1g,Sugars 4g),Protein 33g;Percent Daily Value*:Vitamin A 8%;Vitamin C 0%;Calcium 15%;Iron 25%;Exchanges:2 1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;3 1/2 Lean Meat;0 High-Fat Meat;4 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.

View complete recipe

  • 4

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)
  • Side dish: Corn muffins or Spanish rice

Preparation

Step 1

In medium bowl, beat eggs and water with wire whisk. In shallow dish, mix crushed tortilla chips and Bisquick mix.

If necessary, cut beef into 4 serving pieces. Dip beef into egg mixture, then coat with Bisquick mixture, pressing to coat.

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.

Top each serving with 2 tablespoons salsa and 1 tablespoon cheese.

Success
Beef cube steaks are great to have on hand in the freezer. Thaw them quickly in the microwave for a speedy meal.
Substitution
Use your favorite flavor of seasoned tortilla chips.

View complete recipe