Mexican Beef Salad
Servings Prep Time
4servings 20-30minutes
Cook Time Passive Time
15- 30minutes 30-60minutes
Servings Prep Time
4servings 20-30minutes
Cook Time Passive Time
15- 30minutes 30-60minutes
Ingredients
  • 1/2pound boneless top round steaj
  • 1 Tbs, chili powder
  • 1/2tsp. onion powder
  • 1/2tsp. ground oregano
  • 1/2tsp. ground cumin
  • 1/4tsp. garlic powder
  • 1/4tsp. ground red pepper
  • 2tsp oil
  • 4oz. low fat sour cream
  • 2Tbs. canned chopped green chilies
  • 1 tsp. chili powder
  • 1/4tsp. ground cumin
  • 1/8 tsp. garlic powder
  • 4 10 inch flour tortillas
  • 6 cups Romaine lettuceshredded
  • 2 tomatoeschopped
  • 115 oz. can red kidney beansdrained
  • 1 cup frozen cornthawed
Instructions
  1. Combine chili powder, onion powder, ground oregano, ground oregano, ground cumin, garlic powder, red pepper and oil and rub evenly on the steak. Cover steak with plastic wrap and marinate in the refrigerator for 30 -60 minutes.
  2. Combine sour cream, green chilies, chili powder, cumin and garlic powder. Mix together well and let set in the refrigerator.
  3. To make the tortilla shell, press 1 tortilla shell into a medium bowl. Microwave for 1 1/2 to 2 minutes or until crisp. Repeat with other tortillas shells.
  4. Preheat the grill and place marinated steak on the grill. Grill steak until desired doneness.
  5. To assemble: Place tortilla shell on a plate. Add shredded lettuce, cilantro, and red tomatoes. Place drained beans and corn on top of lettuce and tomatoes.
  6. Slice steak across grain into thin strips. Place 4 oz. of steak on top of beans and corn. Place a dollop of sour cream on top.

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