BEEF FAJITA RICE SALAD

Beef Fajita Rice Salad image

Great refreshingly simple dish quick to make and for all to enjoy during Mexican cookoff! Summer easy and will fill the hungry man! I made this last night and everyone loved it! It was on a supermarket flyer I picked up at the meat counter in Albertson's.

Provided by Gingerbee

Time 16m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

1 lb top round steaks or 1 lb flank steak, cut to 3/4 inch thick
3/4 cup cherry tomatoes, quarters
2 cups cooked rice, cooled to room temperature
1/2 teaspoon cumin
1/4 cup lime juice
1 garlic clove, minced
1/2 teaspoon pepper
1/2 head lettuce, shredded
1/2 teaspoon onion powder
3/4 cup picante sauce
1/2 teaspoon salt
1/2 cup cheddar cheese, shredded
1/4 cup green onion, sliced
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 cup sour cream
2 tablespoons vegetable oil

Steps:

Combine lime juice, oil, garlic, onion powder, cumin, salt and pepper in a shallow baking dish; Add beef, cover, and marinate in refrigerator, for at least 4 hours.
Remove beef and cook as desired (grilled, pan fried or broiled) for 10 to 12 minutes.
Slice meat diagonally into bite-size pieces.
Combine rice, tomatoes, cheese, olives and onions in a large bowl.
Arrange mixture over shredded lettuce.
Place beef on top.
Serve with picante sauce and sour cream.

*** Explore more Beef Fajita Rice Salad Recipes »

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