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Mexican Beef Salad

Yields:4 servings
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Recipe Cooking TimePreparation15 minutes
Cooking30 minutes
Ready In45 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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Rating * ** one star rating** **** *****
Review
choclover

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 :)