This salad makes a great light dinner or a filling lunch. Add roughly chopped cilantro on top for another authentic Mexican touch.
3/4 lb Beef top round or sirloin steak
3 tb Vegetable oil
3 tb Vinegar
1/2 ts Salt
1/4 ts Ground cumin
1/4 ts Mexican oregano
1/8 ts Garlic powder
1/8 ts Ground red pepper
1 15 oz can Yellow hominy, drained
Small onion, sliced
1 Green pepper sliced into rings
1/3 c Sliced pitted ripe olives
4 c Torn lettuce
1/2 c Halved cherry tomatoes
1/2 c Monterey Jack cheese, grated
Place meat in the freezer for 1-2 hour to help with slicing. Slice meat across the grain into bite-size strips. In a 1 1/2-quart microwave-safe casserole, combine beef and 1 tablespoon oil. Cover with waxed paper. Cook on high (100 percent) power 3 to 5 minutes or until meat is done, stirring every 2 minutes. Remove meat, reserving drippings in dish. Add remaining 2 tablespoons oil to drippings. Stir in vinegar, salt, cumin, oregano, garlic powder and red pepper. Cook, uncovered, on high power about 30 seconds or until bubbly. Add meat, hominy, onions, green pepper and olives. Toss gently to coat.
In a large mixing bowl, combine meat mixture, torn lettuce and tomatoes. Toss gently to coat.
Spoon mixture onto lettuce-lined plates. Sprinkle with cheese.
Makes 4 to 6 servings.