Mexican Beef Salad Recipe

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Mexican Salad Recipes

Ingredients:

3/4 lb beef top round steak
1/2 tsp unseasoned meat tenderizer instant
3 tbsp vegetable oil
3 tbsp vinegar
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp dried oregano, crushed
1/8 tsp garlic powder
1/8 tsp ground red pepper
1 can yellow hominy, drained 16 ounce ca, n
1 small onion, sliced separated into, rings
1 green pepper sliced into rings
1/3 cup sliced pitted ripe olives
4 cup torn lettuce
1/2 cup halved cherry tomatoes
1 lettuce leaves
1/2 cup monterey jack cheese (2 oz) finely, grated

Instructions:

Partially freeze meat. Slice meat across the grain into bite-size
strips. Sprinkle meat tenderizer over meat. In a 1 1/2-quart
microwave-safe casserole, combine beef and 1 tablespoon oil. Cover
with waxed paper. Cook on high (100 percent) power 3 to 5 minutes or
until meat is done, stirring every 2 minutes. Remove meat, reserving
drippings in dish.
Add remaining 2 tablespoons oil to drippings. Stir in vinegar,
salt, cumin, oregano, garlic powder and red pepper. Cook, uncovered,
on high power about 30 seconds or until bubbly. Add meat, hominy,
onions, green pepper and olives. Toss gently to coat.
In a large mixing bowl, combine meat mixture, torn lettuce and
tomatoes. Toss gently to coat. Spoon mixture onto lettuce-lined
plates. Sprinkle with cheese. Makes 4 to 6 servings. NUTRITIONAL
INFORMATION PER SERVING: 335 calories; 20 grams fat; 22 grams
protein; 18 grams carbohydrates; 872 milligrams sodium; 517
milligrams potassium.

Servings: 4

 

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