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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Speedy Fajita Salad Recipe

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This recipe for Speedy Fajita Salad is from Great Food from Hopewell Baptist Church, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. prepared taco seasoning
10-12 oz. cooked roast beef, thinly sliced
2 tsp. extra-virgin olive oil, divided
1/2 large red bell pepper thinly sliced
4 c. chopped romaine lettuce
1 c. chopped beefsteak tomatoes
1/4 - 1/2 c. diced red onion
3 tbsp. fresh lime juice
1/4 c. shredded, reduced fat Monterey Jack cheese
1/4 c. chopped fresh cilantro or Italian parsley leaves
Directions:
Directions:
In medium bowl, combine taco seasoning and beef slices; toss to coat. Warm 1 tsp. of the oil in large non stick skillet over medium-low heat. Add pepper slices, cook 4 minutes until softened and lightly charred, stirring often. Add beef slices, cook to warm through, stirring. Chop lettuce, tomatoes, and onion, place in large serving bowl. Toss with remaining tsp. of olive oil and lime juice. Top salad with warm beef/pepper mixture. Sprinkle with cheese and cilantro. Serve immediately (with tortillas if desired)

 

 

 

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