FROM BETTY CROCKER WEBSITE

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) 

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. 
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