Appetizing Muse

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Tortilla Salad Cups

Posted Mon, 10/25/04

Stir-Fried Beef Salad in Tortilla Cups

4 flour tortillas (8'')

1 LB boneless beef sirloin or top round steak, 3/4" thick

1/2 tsp. garlic powder or 2 cloves garlic, minced

1 TBS vegetable oil

1/2 C Pace Picante Sauce

1/4 C prepared Italian salad dressing

4 green onions, cut into 1" pieces

1 C cherry tomatoes cut in half

4 C salad greens torn in bite-size pieces

 

Preheat the oven to 400-degrees F. Place four (4-oz.) custard cups upside-down in shallow baking pan. Soften tortillas according to package directions. Drape one tortilla over each cup. Spray each with vegetable cooking spray. Bake for ten minutes or until edges are golden; let cool. Slice the beef into very thin strips. Toss beef with garlic powder. Heat oil in the skillet; add beef and stir-fry until browned and juices evaporate. Remove beef. Add the Picante sauce, dressing, onions and tomatoes; heat to a boil. Return beef to skillet and heat through. Arrange one cup of salad greens in each tortilla cup; spoon beef mixture over salad greens. Serves four.