Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Mexican-Style Milansea with Smoky Corn Relish

Mexican-Style Milansea with Smoky Corn Relish

Get Ready

Servings: Makes 4 servingsLearn How to Scale This Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients: Add ingredients to List

4 beef cubed steaks (about 4 ounces each)
1 whole canned chipotle chilies in adobo sauce
1 can (11 oz) canned mexican-style corn, drained
1 whole egg
1 cup finely crushed tortilla chips
4 teaspoons vegetable oil, divided

directions:

Combine corn, chipotle pepper and 1/4 teaspoon salt in medium bowl. Set aside.
Beat egg, 1 tablespoon water and adobo sauce in shallow dish until blended. Place tortillachips in second shallow dish. Dip each beef steak into egg mixture, then into tortilla chipsto coat both sides.
Heat 1 teaspoon oil in large nonstick skillet over medium to medium-high heat until hot.Place 2 steaks in skillet; cook 5 to 6 minutes to medium (160degreesF) doneness, until not pinkin center and juices show no pink color, turning once and adding another 1 teaspoon oil toskillet after turning steaks. Remove steaks; keep warm. Repeat with remaining 2teaspoons oil and steaks. Top each steak evenly with Smoky Corn Relish.
Cook's Tip: Smoky Corn Relish can also be served warmed. Combine corn, chipotle pepper and1/4 teaspoon salt in medium saucepan. Heat over medium-high heat until hot, stirringoccasionally. Keep warm until ready to serve.
Tip: One and one-half cups defrosted frozen corn may be substituted for canned corn.
recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium andzinc; and a good source of fiber.
Funded by The Beef Checkoff

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
4 beef cubed steaks (about 4 ounces each)  
1 whole canned chipotle chilies in adobo sauce  
1 can (11 oz) canned mexican-style corn, drained  
1 whole egg  
1 cup finely crushed tortilla chips  
4 teaspoons vegetable oil, divided  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 4 servings
Base Nutrients
Calories 103 kcal (5%)
Calories from Fat 81 kcal (0%)
Total Fat 9 g (13%)
Saturated Fat 4 g (20%)
Cholesterol 53 mg (17%)
Sodium 268 mg (11%)
Total Carbohydrates 12 g (4%)
Dietary Fiber 3 g (12%)
Protein 5 g (8%)
Vitamins
Vitamin A 179 IU (3%)
Vitamin C 2 mg (3%)
Minerals
Calcium 12 mg (0%)
Iron 3 mg (5%)
loading