Mexican Beef Salad

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 minutes

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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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Member Review

Aussie Meatloaf

This is seriously the best meatloaf I've ever had! Made some changes though: brown onions first, add browned garlic, use only ground beef (I ran out of sausages), add just a little bit of nutmeg.. *drool* I might make some more tonight :)

Reviewed by choclover