Recipes and Menu Ideas
Beef Taco Supreme Salad
Yield: 4 servings
| Ingredients: | |||
| Cilantro Lime Vinaigrette: | |
||
| Cilantro leaves, fresh, chopped | 1/2 c. | ||
| Olive oil | 1/4 c. | ||
| Lime juice | 2 T. | ||
| Red wine vinegar | 1 T. | ||
| Garlic, minced | 1 clove | ||
| Cayenne pepper | 1/4 t. | ||
| Salt and pepper to taste | |
||
| MAGNIFOODS® Beef Steak Pieces, 30099 | 12 oz. | ||
| Romaine, torn into bite-size pieces | 2 c. | ||
| Black beans, canned, drained, rinsed | 3/4 c. | ||
| Roma tomato, diced | 1/2 c. | ||
| Avocado, chopped | 1/4 c. | ||
| Black olives, sliced, drained | 1/3 c. | ||
| Corn, frozen | 1/4 c. | ||
| Cheddar cheese, shredded | 4 oz. | ||
| Tortilla bowls, prepared | 4 | ||
| Sour cream | 4 T. | ||
Procedure:
Combine vinaigrette ingredients in a small bowl and chill for 15 minutes. Warm beef steak pieces in a preheated 350° oven for 5-6 minutes. In mixing bowl, combine beef, lettuce, beans, tomatoes, avocado, black olives, corn and cheddar cheese; add 3 oz. vinaigrette and toss. Evenly distribute salad mixture among each tortilla bowl. Drizzle the remaining vinaigrette and add a dollop of sour cream to each bowl before serving.
Chef's Notes:
For a spicier version, add 1/4 c. jalapeños.
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