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"

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