Mexican Beef Salad Recipe
Servings: 4
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 Grnd cumin
- 1/4 tsp Dry oregano, crushed
- 1/8 tsp Garlic pwdr
- 1/8 tsp Grnd red pepper
- 1 can Yellow hominy, liquid removed 16 oz can
- 1 sm onion, sliced separated into rings
- 1 x Green pepper sliced into rings
- 1/3 c. Sliced pitted ripe olives
- 4 c. Torn lettuce
- 1/2 c. Halved cherry tomatoes Lettuce leaves
- 1/2 c. Monterey Jack cheese (2 ounce) finely grated
Directions
- Partially freeze meat. Slice meat across the grain into bite-size strips. Sprinkle meat tenderizer over meat. In a 1 1/2-qt microwave-safe casserole, combine beef and 1 Tbsp. oil. Cover with waxed paper. Cook on high (100 percent) power 3 to 5 min or possibly till meat is done, stirring every 2 min. Remove meat, reserving drippings in dish.
- Add in remaining 2 Tbsp. oil to drippings. Stir in vinegar, salt, cumin, oregano, garlic pwdr and red pepper. Cook, uncovered, on high power about 30 seconds or possibly till bubbly. Add in meat, hominy, onions, green pepper and olives. Toss gently to coat.
- In a large mixing bowl, combine meat mix, torn lettuce and tomatoes.
- Toss gently to coat. Spoon mix onto lettuce-lined plates. Sprinkle with cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 517 | |
| Calories from Fat 358 | 69% |
| Total Fat 40.05g | 50% |
| Saturated Fat 8.71g | 35% |
| Trans Fat 0.26g | |
| Cholesterol 47mg | 16% |
| Sodium 588mg | 25% |
| Potassium 436mg | 12% |
| Total Carbs 14.54g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.91g | 2% |
| Protein 24.1g | 39% |
