Mexican beef salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| MEXICAN BEEF SALAD | ||
| ¾ | pounds | Top round steak |
| ½ | teaspoon | Unseasoned instant meat tenderizer |
| 3 | tablespoons | Cooking oil |
| ¼ | teaspoon | Kitchen Bouquet (optional) |
| 3 | tablespoons | Vinegar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Dried oregano, crushed |
| ⅛ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Ground red pepper |
| 16 | cans | Yellow hominy, drained |
| 1 | small | Onion, sliced and seperated into rings |
| 1 | each | Green pepper. sliced into rings |
| ⅓ | cup | Sliced pitted ripe olives |
| 4 | cups | Torn lettuce |
| ½ | cup | Halved cherry tomatoes |
| Lettuce leaves | ||
| ½ | cup | Finely shredded Monterey Jack cheese |
Directions
FROM: SUSAN GOLDFIELD
Partailly freeze meat. Slice meat across the grain into bite-size strips. Sprinkle meat tenderizer over meat. In a 1-quart microwave safe casserole combine beef, and 1 tablespoon of the cooking oil.
Stir in Kitchen Bouquet, if desired. Cover with wax paper. Cook on HIGH for 3 to 5 minutes or until meat is done, stirring every 2 minutes. Remove meat and set aside. Reserve drippings. Add remaining cooking oil to drippings. Stir in vinegar, salt, cumin, oregano, garlic powder, and red pepper. Cook, uncovered, on HIGH about 30 seconds or until bubbly. Add meat, hominy, onion, green pepper, and olives. Toss gently to coat. Cover and chill for 3 to 24 hours.
Before serving, in a medium mixing bowl combine meat mixture, torn lettuce, and cherry tomatoes. Toss gently to coat. Spoon mixture onto lettuce-lined plates. Sprinkle with cheese. Makes 4 to 6 servings.
Recipe from Better Homes and Gardens "Ideal Microwave Meals"