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Beef Fajita Salad

Prep. Time: 4:30
Serves: 6

1 tsp. ground cumin
1 dash hot sauce
1 cup Italian salad dressing
1/2 lb. flank steak - cut in strips
1/2 cup corn kernels
1/2 cup cooked kidney beans
1/2 cup sliced red onion
1/2 cup shredded cheddar cheese - low-fat okay
1 med. tomato - chopped
7 cups salad greens
2 cups crushed corn chips

Ingredients at Firehouse Pantry


-Combine the cumin, hot 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.
-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.
-To serve, toss the beef and vegetable mixture with the salad greens, tomatoes, and cheese.
-Add extra dressing if necessary and top with the crushed tortilla chips.

Make It A Meal: Serve with Sopapillas.

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