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Cook'n with Betty Crocker 
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Fiesta Beef Salad |
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Serves: 4 Print this Recipe1 cup oil and vinegar dressing 2 teaspoons chili powder 1/4 teaspoon cumin ground 3/4 pound roast beef cooked, cut in julienne strips 1 lettuce large leaf 1 8-ounce can kidney beans rinsed and drained 4 ounces american cheese cut in julienne strips 1 cup jicama peeled shredded 2 tomatoes medium, cut in small wedges 1/2 cup green onions sliced 2 tablespoons cilantro chopped or parsley In a medium bowl, whisk salad dressing, chili powder, and cumin. In a separate bowl, toss beef with 2 tablespoons of the dressing until coated. Line a shallow salad bowl or tray with a few lettuce leaves. Shred remaining lettuce and evenly spread on leaves. Top with rows or groups of beef, kidney beans, cheese, jicama, and tomatoes. Sprinkle with green onions and cilantro. Pass remaining dressing mixture. Serve with pickled corn, guacamole, corn chips, and Papaya Ice or coffee ice cream. Fiesta Beef Salad comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! California Broccoli Salad Easy Luncheon Salad Plate Ginger Ale Salad Squares Mediterranean Salad Fruited Chicken Salad Chinese Chicken Salad Fiesta Beef Salad Deli-Style Pasta Salad Melon-Berry Salad Marinated Green Beans |
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