Beef Fajita Salad

Name: Beef Fajita Salad
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 227 grams flank steak, cut into strips; 118 milliliters fresh corn kernels; 1 teaspoon ground cumin; 118 milliliters kidney beans, cooked; 2 liters mixed salad greens; 1 dash hot pepper sauce; 118 milliliters thinly sliced red onion; 227 grams Italian-style salad dressing; 118 milliliters shredded Cheddar cheese; 1 tomato, chopped; 473 milliliters crushed tortilla chips

Beef Fajita Salad might be a good recipe to expand your main course recipe box. This recipe serves 6. One serving contains 412 calories, 16g of protein, and 22g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of Mexican food. If you have salad greens, cheddar cheese, ground cumin, and a few other ingredients on hand, you can make it. To use up the salad dressing you could follow this main course with the One Bowl Chocolate Cake as a dessert.

Instructions

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 1 hour.

Ingredients you will need

Hot Sauce

Italian Dressing

Cumin

Beef

Equipment you will use

Bowl

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.

Ingredients you will need

Onion

Beans

Beef

Corn

Equipment you will use

Frying Pan

Bowl

To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese.

Ingredients you will need

Shredded Cheese

Greens

Vegetable

Tomato

Beef

Add extra dressing if necessary and top with the crushed tortilla chips.

Ingredients you will need

Tortilla Chips

Equipment

Bowl

Frying Pan

Ingredients

Servings:

227grams

flank steak, cut into strips 118milliliters

fresh corn kernels 1teaspoon

ground cumin 118milliliters

kidney beans, cooked 2liters

mixed salad greens 1dash

hot pepper sauce 118milliliters

thinly sliced red onion 227grams

Italian-style salad dressing 118milliliters

shredded Cheddar cheese 1

tomato, chopped 473milliliters

crushed tortilla chips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.