Don’t you love how in focus that corn is? I am really missing my good camera. If I’d had it I could have focused on the Southwest Beef Roll instead of the corn. *sigh*
Most of the recipes that I share are very easy. This one is too, but it does take a bit more time to put together. It’s worth it though.
What you’ll need:
4 thin cube steaks (I used 6)
3/4 cup cornbread stuffing mix (I used a bit more than 1 cup of chicken stuffing mix. Cornbread is better though)
1 can stewed tomatoes (I was out, so I substituted diced tomatoes with a few pinches of sugar to tone down the acidity)
1 can diced green chilis
1 Tbs. chili powder
Moisten the stuffing mix with 3 Tbs. hot tap water (4 or so Tbs. if you are making more than 4 steaks). Spread 3 Tbs. stuffing mix over one side of the steaks. Roll up and fasten with a wooden toothpick.
Brown the beef rolls in a large skillet in a bit of oil over medium-high heat.
Add tomatoes, chilies, chili powder and 1/4 cup water. Bring to a boil. Lower the heat and cover the skillet, simmering for 20-30 minutes or until the beef rolls are tender.