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---------- Recipe via Meal-Master (tm) v8.02
Title: MEXICAN BEEF SALAD
Categories: Salads, Meats, Mexican
Yield: 4 servings
3/4 lb Beef top round steak
1/2 ts Unseasoned meat tenderizer
- instant
3 tb Vegetable oil
3 tb Vinegar
1/2 ts Salt
1/4 ts Ground cumin
1/4 ts Dried oregano, crushed
1/8 ts Garlic powder
1/8 ts Ground red pepper
1 cn Yellow hominy, drained
- 16 ounce can
1 Small onion, sliced
- separated into rings
1 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 oz)
- finely grated
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.
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