Mexican Beef Salad

SERVES: 6

COOK TIME: 30 Min

Looking to try a classic dish that is forever a Mexican favorite? Look no more! This Mexican Beef Salad is sure to be that classic dish you were looking for.

What You'll Need

2 teaspoons taco seasoning mix
2 teaspoons vegetable oil
1 pound flank steak
1 (8-ounce) carton sour cream
1 (4.5-ounce) can chopped green chiles, undrained
1 1/2 teaspoon taco seasoning mix
Cooking spray
6 (10-inch) flour tortillas
6 cups shredded lettuce
1 cup chopped fresh cilantro
2 tomatoes, chopped
1 cup frozen whole kernel corn, thawed
3/4 cup drained canned dark red kidney beans

What to Do

Combine 2 teaspoons taco seasoning mix and oil; rub evenly over both sides of steak. Cover; chill 30 minutes.
Combine sour cream, chiles, and 1-1/2 teaspoons taco seasoning mix in a small bowl. Cover and chill.
Preheat oven to Broil. Coat a medium-size microwave-safe bowl with cooking spray. Press 1 tortilla gently into bowl. Microwave at HIGH setting 1-1/2 minutes. Remove from bowl, and set aside. Repeat procedure with remaining tortillas.
Place steak on a rack of a broiler pan coated with cooking spray. Broil 5-1/2 inches from heat (with electric oven door partially opened), 8 minutes on each side or to desired degree of doneness. Cut steak in half lengthwise. Slice ach half diagonally across grain into thin strips.
Combine lettuce and cilantro; place lettuce mixture evenly into tortilla bowls. Top with tomatoes, corn, beans, and steak. Spoon sour cream mixture evenly over each serving. Serve with desired toppings like grated cheese, pickled jalapeno slices, chopped green onions, or salsa.