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MEXICAN BEEF SALAD



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


Partially freeze meat. Slice meat across the grain into bite-size strips.
Sprinkle meat tenderizer over meat. In a 1 1/2-quart microwave-safe 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 lettuce-lined plates.
Sprinkle with cheese. Makes 4 to 6 servings.













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