Mexican Beef Salad

3/4 lb Beef top round steak

1/2 ts Unseasoned meat tenderizer

- instant 3 tb Vegetable oil

3 tb Vinegar

1/2 ts Salt

1/4 ts Ground cumin

1/4 ts Dried oregano, crushed

1/8 ts Garlic powder

1/8 ts Ground red pepper

1 cn Yellow hominy, drained

- 16 ounce can 1 Small onion, sliced

- separated into rings 1 Green pepper

- sliced into rings 1/3 c Sliced pitted ripe olives

4 c Torn lettuce

1/2 c Halved cherry tomatoes

Lettuce leaves 1/2 c Monterey Jack cheese (2 oz)

- finely grated Partially freeze meat. Slice meat across the grain into bite-size strips. Sprinkle meat tenderizer over meat. 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. NUTRITIONAL INFORMATION PER SERVING: 335 calories; 20 grams fat; 22 grams protein; 18 grams carbohydrates; 872

milligrams sodium; 517 milligrams potassium.

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