Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs beef sirloin , strips very thinly sliced

  2. 12 ounces sliced fresh mushrooms (I used Criminis)

  3. 1 medium white onion, chopped

  4. 3 tablespoons olive oil (or vegetable oil)

  5. minced garlic , to taste

  6. garlic powder , to taste

  7. garlic paste , to taste

  8. ground coriander

  9. salt & pepper

  10. 5 ounces of your favorite pre-washed mixed salad greens

  11. 1 (16 ounce) can dark red kidney beans , rinsed and drained

  12. sliced black olives

  13. sliced green onion

  14. chopped chili pepper

  15. fresh avocado , slices

  16. thinly sliced cucumber

  17. diced tomato

  18. corn

  19. fresh lime wedge

  20. chopped fresh cilantro

  21. mexican sour cream (or Ranch dressing)

  22. fresh baked corn tortilla chips

  23. chili powder

  24. refried beans

  25. shredded cheddar cheese or monterey jack cheese

Instructions Jump to Ingredients ↑

  1. Heat oil in large skillet or wok. Add onion and mushrooms. Cook on medium-high heat for 10 minutes, stirring occasionally (until nicely browned).

  2. Add beef strips and seasonings to taste (I use plenty of garlic!). Stir well to coat. Cook @ 10 minutes longer, stirring occasionally, until desired doneness.

  3. For Taco Salad:.

  4. Serve warm meat atop beds of mixed lettuce, tomatoes, kidney beans, corn, sliced black olives, green onions, avocado slices, squeeze of fresh lime juice, and crumbled chips (see list of toppings).

  5. For Nachos:.

  6. Alternatively, layer meat and your favorite toppings between layers of tortilla chips, top with shredded cheese, and pop into the microwave for a minute, just until cheese is melted.

  7. Top with a dollop of Mexican sour cream or Ranch dressing, a dash of chili powder, and a squeeze of fresh lime.


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