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Beef Fajita Salad Ingredients: 1 (8 ounce) bottle Italian dressing 1 teaspoon cumin Dash hot pepper sauce 1/2 pound beef for fajitas, strips or chunks 1/2 cup corn kernels 1/2 cup cooked kidney beans 1/2 cup red onion, sliced 1/2 cup cheddar cheese, shredded 1 tomato, chopped 6 to 8 cups salad greens 2 cups crushed tortilla chips Directions: Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Reserve 1/2 cup of the dressing. In a separate bowl, add enough dressing to coat the beef and let marinate for one hour. In a hot skillet, fry the beef and cook until done. Allow the beef to cool. In a medium bowl combine the beef with the corn, beans, onions and 1/2-cup of the dressing. Refrigerate for several hours before serving. To serve: Toss the beef and vegetable mixture with the salad greens, the tomatoes and the shredded cheese. Add extra dressing if necessary and top with the crushed tortilla chips. |