Beef Fajita Salad

Bottled Italian salad dressing is dolled up with a bit of cumin and pepper sauce. Then it 's mixed into cooked strips of beef, red onion, kidney beans, and corn. Even better when tossed with salad greens and lots of shredded cheese.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 301 Calories

Ingredients

• ½ cup shredded Cheddar cheese
• 1 dash hot pepper sauce
• 2 cups crushed tortilla chips
• 1 (8 ounce) bottle Italian-style salad dressing
• 1 teaspoon ground cumin
• 1 tomato, chopped
• ½ cup thinly sliced red onion
• 8 cups mixed salad greens
• ½ cup fresh corn kernels
• ½ pound flank steak, cut into strips
• ½ cup kidney beans, cooked

Recipe Instructions

Step 1

Combine the cumin, hot pepper 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.

Step 2

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.

Step 3

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