Recipe - Mexican Beef Salad

Three fourths pound Beef top round steak
One half teaspoon Unseasoned meat tenderizer
instant
3 tablespoon Vegetable oil
3 tablespoon Vinegar
One half teaspoon Salt
One fourth teaspoon Ground cumin
One fourth teaspoon Dried oregano, crushed
1/8 teaspoon Garlic powder
1/8 teaspoon Ground red pepper
1 cn Yellow hominy, drained
16 ounce can
1 Small onion, cut or sliced up
separated into rings
1 Green pepper
cut or sliced up into rings
1/3 cup Sliced pitted ripe olives
4 cup Torn lettuce
One half cup Halved cherry tomatoes
Lettuce leaves
One half cup Monterey Jack cheese (2 oz)
finely grated

Partially freeze meat. Slice meat across the grain into bitesize
strips. Sprinkle meat tenderizer over meat. In a 1 1/2quart
microwavesafe 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 lettucelined 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