Beef Fajita Salad
Ready In: 30 mins
Serves: 4
Ingredients
- 1⁄4 cup lime juice
- 2 tablespoons minced fresh cilantro
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 3⁄4 lb boneless beef top sirloin steak, cut into thin strips
- 1 medium green pepper, julienned
- 1 medium sweet red pepper, julienned
- 1 medium onion, sliced and halved
- 1 teaspoon olive oil
- 1 (16 ounce) can kidney beans, rinsed and drained
- 4 cups torn mixed salad greens
- 1 medium tomatoes, chopped
- 4 tablespoons nonfat sour cream
- 2 tablespoons salsa
Directions
- In a large resealable plastic bag, combine the lime juice, cilantro, garlic and chili powder; add beef. Seal bag and turn to coat; refrigerate for 10 minutes, turning once.
- Meanwhile, in a nonstick skillet, cook the peppers and onion in oil over medium-high heat for 5 minutes or until tender. Remove and keep warm. Add beef with marinade to the skillet; cook and stir for 4-5 minutes or until meat is tender and mixture comes to a boil. Add beans and pepper mixture; heat through.
- Divide the salad greens among four bowls; top each with 1-1/4 cups beef mixture, 1 tablespoon sour cream and 1-1/2 teaspoons salsa.
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