Stir-Fried Beef Salad in Tortilla Cups
Now here's a recipe that's impressive, easy and fun. Easy-to-make tortilla cups hold a mouthwatering stir-fried beef salad topped with a spicy picante sauce dressing. Yum!
Ingredients
4 flour tortilla, warmed
1 pound boneless beef sirloin steakor beef top round steak, 3/4-inch thick, cut into very thin strips
0.5 teaspoon garlic powderor 2 cloves garlic, minced
1 tablespoon vegetable oil
0.5 cup Pace® Picante Sauce
0.25 cup prepared Italian salad dressing
4 green onion, cut into 1-inch pieces
1 cup cherry tomatoescut in half
4 cups mixed salad greenstorn into bite-sized pieces
1 pound boneless beef sirloin steakor beef top round steak, 3/4-inch thick, cut into very thin strips
0.5 teaspoon garlic powderor 2 cloves garlic, minced
1 tablespoon vegetable oil
0.5 cup Pace® Picante Sauce
0.25 cup prepared Italian salad dressing
4 green onion, cut into 1-inch pieces
1 cup cherry tomatoescut in half
4 cups mixed salad greenstorn into bite-sized pieces
Instructions
Heat the oven to 400°F. Place 4 (4-ounce) custard cups upside-down in a shallow baking pan. Drape 1 tortilla over each cup. Spray each with vegetable cooking spray.
Bake for 10 minutes or until the edges of the tortillas are golden. Let cool.
Season the beef with the garlic powder.
Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
Stir the picante sauce, dressing, onions and tomatoes in the skillet and heat to a boil. Return the beef to the skillet and cook until the beef is cooked through.
Arrange 1 cup greens in each tortilla cup. Spoon the beef mixture over the greens.
Bake for 10 minutes or until the edges of the tortillas are golden. Let cool.
Season the beef with the garlic powder.
Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
Stir the picante sauce, dressing, onions and tomatoes in the skillet and heat to a boil. Return the beef to the skillet and cook until the beef is cooked through.
Arrange 1 cup greens in each tortilla cup. Spoon the beef mixture over the greens.
Stir-Fried Beef Salad in Tortilla Cups
Now here's a recipe that's impressive, easy and fun. Easy-to-make tortilla cups hold a mouthwatering stir-fried beef salad topped with a spicy picante sauce dressing. Yum!
Directions
Print
Heat the oven to 400°F. Place 4 (4-ounce) custard cups upside-down in a shallow baking pan. Drape 1 tortilla over each cup. Spray each with vegetable cooking spray.
Bake for 10 minutes or until the edges of the tortillas are golden. Let cool.
Season the beef with the garlic powder.
Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
Stir the picante sauce, dressing, onions and tomatoes in the skillet and heat to a boil. Return the beef to the skillet and cook until the beef is cooked through.
Arrange 1 cup greens in each tortilla cup. Spoon the beef mixture over the greens.
Ingredients
4 flour tortilla, warmed
1 pound boneless beef sirloin steakor beef top round steak, 3/4-inch thick, cut into very thin strips
0.5 teaspoon garlic powderor 2 cloves garlic, minced
1 tablespoon vegetable oil
0.5 cup Pace® Picante Sauce
0.25 cup prepared Italian salad dressing
4 green onion, cut into 1-inch pieces
1 cup cherry tomatoescut in half
4 cups mixed salad greenstorn into bite-sized pieces
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