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Beef Fajita Salad
1
1
(8 ounce) bottle Italian dressing
teaspoon cumin
dash hot pepper sauce
1
1
1
1
1
1
6
2
/2 pound beef for fajitas, strips or chuncks
/2 cup corn kernels
/2 cup cooked kidney beans
/2 cup red onion, sliced
/2 cup cheddar cheese, shredded
tomato, chopped
to 8 cups salad greens
cups crushed tortilla chips
Combine the cumin, hot pepper sauce and Italian dressing in a
small bowl and mix well. Reserve 1/2 cup of the dressing. In a
separate bowl, add enough dressing to coat the beef and let
marinate for 1 hour.
In a hot skillet, fry the beef and cook until done. Allow the
beef to cool. In a medium bowl combine the beef with the corn,
beans, onions and 1/2 cup of the dressing. Refrigerate for several
hours before serving.
To serve, toss the beef and vegetable mixture with the salad
greens, tomatoes and shredded cheese. Add extra dressing if
necessary and top with the crushed tortilla chips.
Beef Fajita Salad
14
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