Mexican Beef Salads Recipes

MEXICAN BEEF SALADS

Steps:

• MAKE SALADShred lettuce, dice cheese into small cubes and cut cherry tomatoes in half. Slice capsicum and avocado into strips. Drain and rinse kidney beans.
• Divide lettuce, cheese, tomatoes, capsicum, avocado and beans between individual serving plates.
• MAKE DRESSINGWhisk together all dressing ingredients. Season to taste with salt and pepper.
• COOK STEAK AND CORNShuck corn and microwave for 4 minutes. Combine oil, oregano, cumin, paprika, salt and pepper in a small bowl. Rub all over the steak. Heat a large chargrill pan over a medium-high heat. Add steak and cook for 3 minutes each side, or until cooked to your liking. Remove onto a wooden board and cover with foil to rest.
• Add corn to the pan and chargrill for a few minutes, turning frequently. Remove from the pan and (holding the end with something heatproof!) carefully run a knife down the corn to remove the kernels. Slice the steak into strips.
• SERVETop salads with corn and steak. Drizzle with dressing and crush corn chips over the top. Serve with coriander, if using.

MEXICAN ROAST BEEF SALAD (SALPICON)

Steps:

• For the dressing:.
• Place dressing ingredients into a large bowl. Whisk to blend. Set aside.
• For the salad:.
• Place salad ingredients in a bow. Toss to mix and coat. Mound the salad on a platter; pour over dressing and sprinkle with the pumpkin seeds to garnish. Enjoy!

HOT MEXICAN BEEF SALAD

Steps:

• Brown meat and drain, Add onion and cook until tender. Stir in kidney beans, dressing, water and chili powder. Simmer 15 minutes. Combine shredded lettuce and green onion. Add meat mixture and 1 1/2 cups cheese and mix lightly. Top with remaining cheese.
• Optional -- Serve with sliced avacado, sour cream, sliced olives and totilla chips, or add hot pepper slices or jalapeno for those who want some heat.