Stir Fried Beef Salad In Tortilla Cups Recipes

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STEAK TORTILLAS



Steak Tortillas image

"When I fix steak, I always grill one extra so I have leftovers to make these delicious filled tortillas," informs Kris Wells of Hereford, Arizona. The steak strips are seasoned with salsa, chili powder and cumin, then tucked inside soft flour tortillas with tasty toppings.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 10

2 cups thinly sliced cooked beef ribeye or sirloin steak (about 3/4 pound)
1 small onion, chopped
1/4 cup salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1-1/2 teaspoons all-purpose flour
1/2 cup cold water
6 flour tortillas (8 inches), warmed
Shredded cheese, chopped lettuce and tomatoes and additional salsa, optional

Steps:

  • In a large nonstick skillet, saute steak and onion for 1 minute. Stir in the salsa, cumin, chili powder and garlic powder. , In a small bowl, combine flour and water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Place beef mixture on tortillas; top as desired with cheese, lettuce, tomatoes and additional salsa. Fold in sides.

Nutrition Facts : Calories 253 calories, Fat 6g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 313mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

STIR-FRIED BEEF SALAD



Stir-Fried Beef Salad image

Make and share this Stir-Fried Beef Salad recipe from Food.com.

Provided by Doglover61aka Earnh

Categories     Meat

Time 6m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb beef round steak, boneless
2 tablespoons oil, cooking
1 clove garlic, minced
8 ounces mushrooms, fresh, sliced
1 cucumber, chopped
1 green pepper, strips
1 onion, sliced (Seperated into rings)
1 teaspoon italian seasoning
1 teaspoon salt, seasoned
1/8 teaspoon pepper, red, ground
1 large tomatoes (cut into wedges)
8 ounces spinach leaves, fresh

Steps:

  • Partially freeze beef; slice thinly across the grain into bite-size strips.
  • In wok or large skillet cook half the beef in hot oil till browned on all sides.
  • Remove from pan.
  • Repeat with remaining beef and garlic; remove from pan.
  • Add mushrooms, cucumber, green pepper strips, onions rings, Italian seasoning, salt, and red pepper to wok.
  • Stir-fry 3 minutes or till vegetables are crisp-tender.
  • Return beef to wok; add tomatoe.
  • Cook 1 to 2 minutes or till heated through.
  • Remove meat-vegetable mixture to serving bowl; keep warm.
  • Add spinach leaves to wok; cover and cook for 1 minute or till slightly wilted.
  • To serve, arrange spinach on four bowls or plates; spoon meat mixture atop.

Nutrition Facts : Calories 123.3, Fat 7.5, SaturatedFat 1, Sodium 634.9, Carbohydrate 12.7, Fiber 3.7, Sugar 5.7, Protein 4.9

TACO STIR-FRY



Taco Stir-Fry image

Spice up dinnertime just right by serving this meaty Mexican stir-fry, a fun variation on a taco salad, from Nila Towler of Baird, Texas. "It's nice and light, a perfect meal for a summer day," she points out. "And it's quick to fix, too, making it ideal for an on-the-go family."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1/4 cup chopped onion
1 can (14-1/2 ounces) stewed tomatoes
1 cup frozen corn
2 tablespoons chili powder
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded reduced-fat cheddar cheese
1 medium head iceberg lettuce, shredded
Tortilla chips
1 cup salsa

Steps:

  • In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, chili powder, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in cheese. , Place shredded lettuce and 10 tortilla chips on each plate; top with taco mixture and 2 tablespoons salsa.

Nutrition Facts : Calories 416 calories, Fat 18g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 641mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 5g fiber), Protein 20g protein.

STIR FRIED BEEF SALAD IN TORTILLA CUPS



Stir Fried Beef Salad in Tortilla Cups image

Make and share this Stir Fried Beef Salad in Tortilla Cups recipe from Food.com.

Provided by looneytunesfan

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 (8 inch) flour tortillas
vegetable oil cooking spray
1 lb boneless beef sirloin or 1 lb top round steak, 3/4-inch thick
1/2 teaspoon garlic powder or 2 garlic cloves, minced
1 tablespoon vegetable oil
1/2 cup picante sauce
1/4 cup prepared Italian salad dressing
4 green onions, cut into 1-inch pieces
1 cup cherry tomatoes, cut in half
4 cups salad greens, torn in bite-size pieces

Steps:

  • PREHEAT oven to 400°F Place 4 (4-oz.) custard cups, upside-down in shallow baking pan. Soften tortillas according to pkg. directions. Drape 1 tortilla over each cup. Spray each with vegetable cooking spray. Bake 10 minute or until edges are golden. Let cool.
  • SLICE beef into very thin strips. Toss beef with garlic powder.
  • HEAT oil in skillet. Add beef and stir-fry until browned and juices evaporate. Remove beef.
  • ADD picante sauce, dressing, onions and tomatoes. Heat to a boil. Return beef to skillet and heat through.
  • ARRANGE 1 cup salad greens in each tortilla cup. Spoon beef mixture over salad greens.

Nutrition Facts : Calories 428.4, Fat 16.8, SaturatedFat 3.9, Cholesterol 68, Sodium 788.1, Carbohydrate 37.2, Fiber 4.1, Sugar 5.2, Protein 31.9

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