How To make Mexican Beef Salad
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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1 Iceberg lettuce
2 cups of a pre-cooked vegetable mix (corn, green beans, carrots, peas)
1 cup julienned red onion
1/2 cup apple or white vinegar
1/4 of Cup of olive oil
1 avocado
1/4 teaspoon ground black pepper
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2 garlic cloves
2 tablespoons of salt
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Taco salad is an easy, healthy salad recipe perfect for summer! It's loaded with crisp vegetables, seasoned ground beef, and taco classics such as homemade salsa, cilantro and avocado. Enjoy classic Mexican flavors in a lighter, veggie-heavy meal.
So what goes into a taco salad? Today I'm using romaine lettuce, black beans, tomatoes, ground beef (with my homemade taco seasoning), red onion, cheddar cheese, and avocado. It's then topped with homemade salsa (the best!), sour cream, lime juice and cilantro.
But it's completely customizable to your dietary preferences! While this taco salad recipe is naturally gluten-free, I have tips for making it paleo, keto, low-carb, dairy-free and vegan on the recipe blog post below. It's a healthier spin on tacos, so have fun with it!
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