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Beef Fajita Salad
By Food Salad Recipes
Beef Fajita Salad - 1 (8 ounce) bottle Italian dressing
- 1 teaspoon cumin
- dash hot pepper sauce
- 1/2 pound beef for fajitas, strips or chuncks
- 1/2 cup corn kernels
- 1/2 cup cooked kidney beans
- 1/2 cup red onion, sliced
- 1/2 cup cheddar cheese, shredded
- 1 tomato, chopped
- 6 to 8 cups salad greens
- 2 cups crushed tortilla chips
Combine the cumin, hot pepper sauce and Italian dressing in asmall bowl and mix well. Reserve 1/2 cup of the dressing. In aseparate
bowl, add enough dressing to coat the beef and letmarinate for 1 hour.
In a hot skillet, fry the beef and cook until done. Allow thebeef to cool. In a medium bowl combine the beef with the corn,beans, onions and 1/2 cup of the dressing. Refrigerate for severalhours before serving. To serve, toss the beef and vegetable mixture with the saladgreens, tomatoes and shredded cheese. Add extra dressing ifnecessary and top with the crushed tortilla chips. Food, Salad Recipes
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