Warm Fajita Salad
This recipe came from another sweet like older lady at our church. I am not a betting girl but I would put money on the fact that when She comes to a potluck, she will be carrying this or a 7 layer dip. But you know we love it. It always seems to be almost gone when I get to it, no matter where I am in the line. A little warning: I amped up the cilantro and garlic from the original recipe. Because at our house there is simply no such thing as too much cilantro. And we love garlic, but you can get too much of it. You can make this with chicken or beef or combination, whatever floats your boat.
1/4 cup lime juice
1/4 cup reduced sodium chicken broth
1/4 Cup snipped cilantro
2 cloves garlic, minced
1 1/2 teaspoon cornstarch
1 Pkg of prepare fajita meat
1/2 teaspoon ground cumin
2 small onions, cut into thin wedges
1 medium green, red and/or yellow sweet pepper, cut into thin strips
1 tablespoon cooking oil
1 10 oz. package torn, mixed salad greens (8 cups)
12 cherry tomatoes, quartered
Baked Tortilla Strips (optional)
red or green salsa (optional)
Combine lime juice, chicken broth, cilantro, garlic, and cornstarch in a small bowl. Set aside.
Sprinkle beef with cumin, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper;toss to coat. Spray a cold large skillet with nonstick spray coating. Add onion and sweet pepper. Stir-fry over medium heat 3 to 4 minutes or until crisp-tender. Remove vegetables from skillet. Carefully add oil to the skillet. Add beef strips; stir-fry about 3 minutes or till desired doneness. Push to sides of skillet. Cook and stir till thickened and bubbly; cook and stir 1 minute more. Stir meat and vegetables into sauce mixture; heat through.
To Serve: Arrange greens and tomatoes in a large bowl. Mix beef – vegetable mixture into the bowl. Top with Baked Tortilla Strips and serve with red or green salsa, if desired.