Stir-Fried Beef Salad in Tortilla Cups

Friday calls for a kid-friendly and adults-love-it-too supper!

Stir-Fried Beef Salad in Tortilla Cups
from Campbell's Kitchen

Prep Time: 20 min. - Cook Time: 15 min.

4 flour tortillas (8'')
 Vegetable cooking spray
1 lb. boneless beef sirloin OR top round steak, 3/4" thick
1/2 tsp. garlic powder OR 2 cloves garlic, minced
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 4 (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. Let cool.
 SLICE beef into very thin strips. Toss beef with garlic powder.
 HEAT oil in skillet. Add beef 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 beef mixture
over salad greens. Serves 4.
 TIP: To make slicing easier, freeze beef 1 hr.

Kitchen Clip:
Serve extra tortilla chips on the side, with more salsa. Slice oranges
for dessert to serve with Pepperidge Farm(R) Pirouette(R) cookies.
Received on Fri Apr 7 13:50:09 2006