| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Mexican |
Salads, Meats, Mexican |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Beef top round steak |
| 1/2 |
ts |
Unseasoned meat tenderizer instant |
| 3 |
tb |
Vegetable oil |
| 3 |
tb |
Vinegar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Dried oregano, crushed |
| 1/8 |
ts |
Garlic powder |
| 1/8 |
ts |
Ground red pepper |
| 1 |
cn |
Yellow hominy, drained 16 ounce can |
| 1 |
|
Small onion, sliced separated into rings |
| 1 |
|
Green pepper sliced into rings |
| 1/3 |
c |
Sliced pitted ripe olives |
| 4 |
c |
Torn lettuce |
| 1/2 |
c |
Halved cherry tomatoes |
|
|
Lettuce leaves |
| 1/2 |
c |
Monterey Jack cheese (2 oz) finely grated |
INSTRUCTIONS
Partially freeze meat. Slice meat across the grain into bite-size
strips. Sprinkle meat tenderizer over meat. In a 1 1/2-quart
microwave-safe casserole, combine beef and 1 tablespoon oil. Cover with
waxed paper. Cook on high (100 percent) power 3 to 5 minutes or until meat
is done, stirring every 2 minutes. Remove meat, reserving drippings in
dish.
Add remaining 2 tablespoons oil to drippings. Stir in vinegar, salt,
cumin, oregano, garlic powder and red pepper. Cook, uncovered, on high
power about 30 seconds or until bubbly. Add meat, hominy, onions, green
pepper and olives. Toss gently to coat.
In a large mixing bowl, combine meat mixture, torn lettuce and tomatoes.
Toss gently to coat. Spoon mixture onto lettuce-lined plates. Sprinkle
with cheese. Makes 4 to 6 servings. NUTRITIONAL INFORMATION PER SERVING:
335 calories; 20 grams fat; 22 grams protein; 18 grams carbohydrates; 872
milligrams sodium; 517 milligrams potassium.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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