Mexican Beef Salad

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
A zesty, warm salad featuring tender beef strips, hominy, and a bright cumin-vinegar dressing.
Mexican Beef Salad recipe image
Mexican Beef Salad recipe image
Print Recipe

Mexican Beef Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 232.0

Description

This vibrant Mexican Beef Salad combines tender strips of top round steak with hearty hominy, crisp vegetables, and a zesty cumin-vinegar dressing. The beef is quickly cooked in the microwave to retain its juices, then tossed with sliced onions, green peppers, and olives for a mix of sweet, savory, and tangy flavors. Served over torn lettuce and topped with sharp Monterey Jack cheese, this dish offers a satisfying crunch and warm, comforting notes. It&# 226;€™s an excellent choice for a quick weeknight dinner, a light lunch, or a flavorful side dish for gatherings. The preparation is straightforward, requiring minimal effort for maximum flavor impact, making it a reliable favorite for busy cooks who crave authentic Mexican-inspired tastes without the fuss.

Ingredients

Directions

  1. Partially freeze the beef steak to make it easier to slice thinly.
  2. Slice the meat across the grain into bite-size strips.
  3. Sprinkle the unseasoned meat tenderizer evenly over the beef strips.
  4. In a 1 1/2-quart microwave-safe casserole dish, combine the beef strips and 1 tablespoon of vegetable oil.
  5. Cover the dish with waxed paper.
  6. Microwave on high power for 3 to 5 minutes, stirring every 2 minutes, until the meat is cooked through.
  7. Remove the cooked beef from the dish, but reserve the drippings in the casserole.
  8. Add the remaining 2 tablespoons of vegetable oil to the reserved drippings.
  9. Stir in the vinegar, salt, ground cumin, dried oregano, garlic powder, and ground red pepper.
  10. Microwave the dressing mixture, uncovered, on high for about 30 seconds until it becomes bubbly.
  11. Return the beef to the dish, then add the drained yellow hominy, sliced onion rings, green pepper rings, and sliced olives.
  12. Toss gently to coat all ingredients evenly with the warm dressing.
  13. In a large mixing bowl, combine the warm meat mixture with the torn lettuce and halved cherry tomatoes.
  14. Toss gently to combine without wilting the lettuce.
  15. Spoon the salad mixture onto plates lined with whole lettuce leaves.
  16. Sprinkle with finely grated Monterey Jack cheese before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 232.0kcal
% Daily Value *
Total Fat 13.7g22%
Saturated Fat 5.7g29%
Cholesterol 70.2mg24%
Sodium 64.7mg3%
Total Carbohydrate 0.1g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 24.8g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To ensure the beef remains tender, slice it against the grain. Partially freezing the steak for 30-45 minutes before slicing helps achieve thin, uniform strips.

You can substitute the microwave cooking method by sautéing the beef strips in a skillet over medium-high heat for 2-3 minutes.

For a spicier kick, add a diced jalapeño or increase the amount of ground red pepper in the dressing.

This salad is best served immediately while the beef and dressing are still warm. If preparing ahead, keep the warm beef mixture and cold salad components separate until serving.

If you cannot find yellow hominy, white hominy or canned corn kernels can be used as a substitute.

Keywords: mexican beef salad, microwave beef, beef top round, hominy salad, cumin dressing, quick dinner, easy salad, monterey jack cheese, green pepper, olive salad, tenderizer, warm salad
Recipe Card powered by WP Delicious