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Thursday, May 05, 2011

Mexican Beef Salad

beef saladImage by Sami Keinänen via Flickr

1 cup oil and vinegar dressing
2 teaspoons chili powder
1/4 teaspoon cumin ground
¼ teaspoon sweet smoked Paprika
¼ teaspoon of red pepper flakes
3/4 pound roast beef cooked, cut in strips (you can also use steak)
1 head of lettuce
1 8-ounce can kidney beans rinsed and drained (you can also use Pinto beans)
4 ounces american cheese cut in strips (any cheese will do here)
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, pepper flakces, paprika and cumin. In a separate bowl, toss beef with 2 tablespoons of the dressing until coated.

Salad of LeftoversImage by lynn.gardner via Flickr
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. For garnish add cubed Avocado, or make Guacamole as a topping. Tortilla chips are also an excellent compliment to this dish.
Note: This recipe works well with chicken breasts too!

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