Prep time: 1 hour 15 minutes.
Makes 4 servings
Per serving: fat: 12 gms protein: 23 gms 💪💪 carbs: 8 gms
1 tsp ground cumin
1 dash of hot sauce (I opted out for this but you can totally add if you choose)
1/2 lb beef flank steak cut into strips
1/2 corn kernels
1/2 cup kidney beans cooked (opted out for these but only because I didn’t have any) 😂👏
1/2 cup sliced onion
1/2 cup shredded cheddar
1 Roma tomato
8 cups romaine lettuce
1 -8 oz bottle Italian style salad dressing.
Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Reserve 1/2 cup of the dressing. In a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour.
In a hot skillet, fry the beef and cook until done. Allow the beef to cool. In a medium bowl combine the beef with the corn, beans, onions and 1/2 cup of the dressing. Refrigerate for several hours before serving.
To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add extra dressing if necessary.