Subject: Stir-Fried Beef Salad in Tortilla Cups
From: Unicorn (unicorn@indenial.com)
Date: Sat Oct 25 2003 - 08:41:55 EDT
Seasoned perfectly and perfectly satisfying; supper tonight will please
everyone in the family!
Stir-Fried Beef Salad in Tortilla Cups
from Campbell's Kitchen
Prep Time: 20 min. - Cook Time: 15 min.
4 flour tortillas (8'')
1 lb. boneless beef sirloin OR top round steak, 3/4" thick
1/4 tsp. garlic powder OR 2 cloves garlic, minced
1/4 tsp. salt
1 tbsp. vegetable oil
1/2 cup Pace(R) Picante Sauce
1/4 cup prepared Italian salad dressing
4 green onions, cut into 1" pieces
1 cup cherry tomatoes cut in half
4 cups salad greens torn in bite-size pieces
Directions:
PREHEAT oven to 400°F. Place four 4-oz. custard cups, upside down in
shallow baking pan. Soften tortillas according to pkg. directions. Drape
1 tortilla over each cup. Spray each with vegetable cooking spray. Bake
10 min. or until edges are golden. Remove from cups and cool.
SLICE beef into very thin strips. Toss beef with garlic and salt.
HEAT oil in skillet. Add beef mixture and stir-fry until browned and
juices evaporate. Remove beef.
ADD picante sauce, dressing, onions and tomatoes. Heat to a boil.
Return beef to skillet and heat through.
ARRANGE 1 cup salad greens in each tortilla cup. Spoon meat mixture
over salad greens. Serves 4.
To make slicing easier, freeze beef 1 hr.
Kitchen Clip:
This main-dish salad makes a complete meal. Serve a Pepperidge Farm(R)
cake with ice cream for dessert.
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