Crunchy-Crust Southwestern Cube Steaks

 

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.