Recipe for Mexican Beef Salad


1 mexican beef salad
3/4 lb top round steak
1/2 teaspoon unseasoned instant meat tenderizer
3 tablespoon cooking oil
1/4 teaspoon kitchen bouquet (optional)
3 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
16 can yellow hominy, drained
1 small onion, sliced and seperated into ri; ngs
1 each green pepper. sliced into rings
1/3 cup sliced pitted ripe olives
4 cup torn lettuce
1/2 cup halved cherry tomatoes
1 lettuce leaves
1/2 cup finely shredded monterey jack chees; e


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.

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