Mexican Beef Salad
| Yield: | 4 Servings |
| Categories: | Salads, Meats, Mexican |
| 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 |
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