Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------FROM: SUSAN GOLDFIELD------------------------
MEXICAN BEEF SALAD 16 cn Yellow hominy, drained
3/4 lb Top round steak 1 sm Onion, sliced and seperated
1/2 t Unseasoned instant meat -into rings
-tenderizer 1 ea Green pepper. sliced into
3 T Cooking oil -rings
1/4 t Kitchen Bouquet (optional) 1/3 c Sliced pitted ripe olives
3 T Vinegar 4 c Torn lettuce
1/2 t Salt 1/2 c Halved cherry tomatoes
1/4 t Ground cumin Lettuce leaves
1/4 t Dried oregano, crushed 1/2 c Finely shredded Monterey
1/8 t Garlic powder -Jack cheese
1/8 t Ground red pepper

Partailly freeze meat. Slice meat across the grain into bite-size
strips. Sprinkle meat tenderizer over meat. In a 1-quart microwave
safe casserole combine beef, and 1 tablespoon of the cooking oil.
Stir in Kitchen Bouquet, if desired. Cover with wax paper. Cook on
HIGH for 3 to 5 minutes or until meat is done, stirring every 2
minutes. Remove meat and set aside. Reserve drippings. Add remaining
cooking oil to drippings. Stir in vinegar, salt, cumin, oregano,
garlic powder, and red pepper. Cook, uncovered, on HIGH about 30
seconds or until bubbly. Add meat, hominy, onion, green pepper, and
olives. Toss gently to coat. Cover and chill for 3 to 24 hours.
Before serving, in a medium mixing bowl combine meat mixture, torn
lettuce, and cherry tomatoes. Toss gently to coat. Spoon mixture onto
lettuce-lined plates. Sprinkle with cheese. Makes 4 to 6 servings.
Recipe from Better Homes and Gardens "Ideal Microwave Meals"

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