Mexican Beef Salad
Prep time: 45 minutes
Cooking time: 10 minutes
Total time: 55 minutes
Nutrition Per Serving
Calories: 375
Carbohydrates: 37.6g
Protein: 26.5g
Fat: 13.4g
Cholesterol: 62mg
Sodium: 341mg
Exchanges
Starch: 1
Vegetable: 1
Meat: 3
- 1 lb
- lean boneless top round steak
- 1 Tbl
- chili powder
- 1/2 tsp
- ground oregano
- 1/2 tsp
- onion powder
- 1/2 tsp
- ground cumin
- 1/4 tsp
- garlic powder
- 1/4 tsp
- ground red pepper
- 2 tsps
- vegetable oil
- 1 8 oz
- carton low-fat sour cream
- 2 Tbls
- canned chopped green chilies
- 1 tsp
- chili powder
- 1/4 tsp
- ground cumin
- 1/8 tsp
- garlic powder
- 6
- 10-inch flour tortillas
- 6 cups
- shredded iceberg lettuce
- 1 cup
- fresh cilantro sprigs
- 1 cup
- chopped tomato
- 3/4 cup
- canned kidney beans, drained
- 3/4 cup
- frozen whole-kernel corn, thawed
- 18 slices
- Jalapeno pepper slices (optional)
- 16
- additional cilantro sprigs (optional)
- vegetable cooking spray
- Trim fat from steak. Combine 1 tablespoon chili powder and next 6 ingredients in a small bowl. Rub spice mixture evenly over both sides of steak. Cover steak, and marinate in refrigerator 30 minutes.
- Meanwhile, combine sour cream and next 4 ingredients in a small bowl. Cover and chill.
- Press 1 tortilla gently into a medium bowl. Microwave at HIGH 1 ½ minutes or until tortilla is crisp. Repeat procedure with remaining tortillas.
- Place steak on rack of a broiler pan coated with cooking spray. Broil 5 ½ inches from heat (with electric oven door partially opened) 5 minutes on each side or to desired degree of doneness. Cut steak diagonally across grain into thin strips.
- Combine lettuce and 1 cup cilantro; place evenly into tortilla bowls. Arrange tomato, beans corn, and steak over lettuce mixture. Dollop with sour cream mixture. Garnish with jalapeno slices and additional cilantro sprigs.
Makes 6 servings. Per Serving: 2 Starch, 1 Free.
