Mexican Beef Salad

45 minutes Prep: 15 minutes Cook: 30 minutes

271 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3/4	pound	beef, round steak
1/2	teaspoon	meat tenderizer
3	tablespoons	vegetable oil
3	tablespoons	vinegar
1/2	teaspoon	salt
1/4	teaspoon	cumin	ground
1/4	teaspoon	oregano	crushed
1/8	teaspoon	garlic powder
1/8	teaspoon	red pepper flakes	ground
1	can	yellow hominy
1	each	green bell pepper	sliced
1/3	cup	olives	pitted, ripe, sliced
4	cups	lettuce	torn
1/2	cup	tomatoes	halved
1/2	cup	monterey jack cheese

Directions

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 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.

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Nutrition Facts

Serving Size 159g

Amount per Serving

Calories 271 59% of calories from fat

	% Daily Value*
Total Fat 18.0g	27%
Saturated Fat 4.0g	21%
Trans Fat 0.0g
Cholesterol 50mg	17%
Sodium 329mg	14%
Total Carbohydrate 2.0g	1%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 24.0g	49%

Vitamin A	6%		Vitamin C	45%
Calcium	1%		Iron	12%

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

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