Crunchy-Crust Southwestern Cube Steaks

crunchy-crust southwestern cube steaks Entree Southwestern
Crunchy-Crust Southwestern Cube Steaks
  • Prep 15 min
  • Total 30 min
  • Servings 4

Need a tasty 30-minute meal? Try beef steaks jazzed with tortilla chips, salsa and cheese.


  • 2 eggs
  • 1/2 cup (125 mL) water
  • 3 cups (750 g) nacho cheese-flavoured tortilla chips, finely crushed
  • 1 cup (250 mL) Bisquick* mix
  • 1 lb (500 g) beef cube steaks
  • 3 tbsp (45 mL) vegetable oil
  • 1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa
  • 1/4 cup (50 mL) shredded Mexican cheese blend


  • 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 centre.
  • 4
    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 favourite flavour of seasoned tortilla chips.

No nutrition information available for this recipe

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