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.
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.
I have really enjoyed your recipes! Thanks so much for sharing! 🙂
That looks awesome! 😀
Very interesting…sounds great!
Mrs. Jelly Belly says
My husband is always telling me he likes cube steaks rolled around stuffing, but I really had no idea how to do that (truthfully, I didn’t work too hard on figuring it out!) so this looks perfect. He’ll love it. Thanks!
Mommy of M's says
You come up with the best stuff!
Noah's Mommy says
looks yummy and quick…love that…
mmmm, those look delish…
Those look DEEELICIOUS! Thanks for sharing the recipe!
These look yummy! And I just thawed one too many packages of cube steak so I am totally going to try this!
Karen (KayKay) says
This looks delicious! I’ve never tried anything like it before and I know it would be something my husband would love.
I’ve never had green chilis. Would that make the sauce spicier than medium salsa (I’m a bit of a wimp when it comes to spicy food)? Do you think it would be ok if I skipped the green chilis altogether, or should I add something else that would be a little milder?
I love your site. I’ve tried several recipes to add some variety to our usual rotation, and my husband has declared them all keepers. Thanks!
Michelle, I always use mild green chills. I buy mild salsa too, because medium has more kick than we like. So, if you can handle medium salsa, I think you’ll be fine with the chills.
So how would you adjust this for crockpot? I love my crockpot since family come in before I get off work.
You could either brown them and then put them in the crockpot, or skip the browning. Either way, cook them 5-6 hours on high or 7-8 on low. Great idea to try this recipe in the crockpot!
i do believe i just found that something different,,,that i was looking for. thanx
Loloks very good! I am wondering if it could be made ahead of time? What are your thoughts, please?
Carmen – I asked Tiffany about this and she says it should work. It may just require some tweaking on your part, like a slightly longer cook time. Let us know if you do and how it turned out too!