Mexican Beef Salad Recipe

Name: Mexican Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound beef, round steak; 1/2 teaspoon meat tenderizer; 3 tablespoons vegetable oil; 3 tablespoons vinegar; 1/2 teaspoon salt; 1/4 teaspoon cumin ground; 1/4 teaspoon oregano crushed; ⅛ teaspoon garlic powder; ⅛ teaspoon red pepper flakes ground; 1 can yellow hominy; 1 each green bell peppers sliced; ⅓ cup olives pitted, ripe, sliced; 4 cups lettuce torn; 1/2 cup tomatoes halved; 1/2 cup monterey jack cheese

Servings: persons

3/4 pound beef, round steak
1/2 teaspoon meat tenderizer
3 tablespoons vegetable oil
3 tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon cumin ground
1/4 teaspoon oregano crushed
⅛ teaspoon garlic powder
⅛ teaspoon red pepper flakes ground
1 can yellow hominy
1 each green bell peppers sliced
⅓ cup olives pitted, ripe, sliced
4 cups lettuce torn
1/2 cup tomatoes halved
1/2 cup monterey jack cheese

1
Partially freeze meat.
2
Slice meat across the grain into bite-size strips.
3
Sprinkle meat tenderizer over meat.
4
In a 1 1/2-quart microwave-safe casserole, combine beef and 1 tablespoon oil.
5
Cover with waxed paper.
6
Cook on high power 3 to 5 minutes or until meat is done, stirring every 2 minutes.
7
Remove meat, reserving drippings in dish.
8
Add remaining 2 tablespoons oil to drippings.
9
Stir in vinegar, salt, cumin, oregano, garlic powder and red pepper.
10
Cook, uncovered, on high power about 30 seconds or until bubbly.
11
Add meat, hominy, onions, green pepper and olives.
12
Toss gently to coat.
13
In a large mixing bowl, combine meat mixture, torn lettuce and tomatoes.
14
Toss gently to coat.
15
Spoon mixture onto lettuce-lined plates.
16
Sprinkle with cheese.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 pound beef, round steak, 1/2 teaspoon meat tenderizer, 3 tablespoons vegetable oil, 3 tablespoons vinegar, and more.

Yes, Mexican Beef Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Beef Salad

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