|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Fiesta Beef Salad |
|
Serves: 4 Print this Recipe1 cup oil and vinegar dressing 2 teaspoons chili powder 1/4 teaspoon cumin ground 3/4 pound roast beef cooked, cut in julienne strips 1 lettuce large leaf 1 8-ounce can kidney beans rinsed and drained 4 ounces american cheese cut in julienne strips 1 cup jicama peeled shredded 2 tomatoes medium, cut in small wedges 1/2 cup green onions sliced 2 tablespoons cilantro chopped or parsley In a medium bowl, whisk salad dressing, chili powder, and cumin. In a separate bowl, toss beef with 2 tablespoons of the dressing until coated. Line a shallow salad bowl or tray with a few lettuce leaves. Shred remaining lettuce and evenly spread on leaves. Top with rows or groups of beef, kidney beans, cheese, jicama, and tomatoes. Sprinkle with green onions and cilantro. Pass remaining dressing mixture. Serve with pickled corn, guacamole, corn chips, and Papaya Ice or coffee ice cream. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
California Broccoli Salad Easy Luncheon Salad Plate Ginger Ale Salad Squares Mediterranean Salad Fruited Chicken Salad Chinese Chicken Salad Fiesta Beef Salad Deli-Style Pasta Salad Melon-Berry Salad Marinated Green Beans |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
