---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MEXICAN BEEF SALAD
  Categories: Salads, Meats, Mexican
       Yield: 4 servings
  
     3/4 lb Beef top round steak
     1/2 ts Unseasoned meat tenderizer
            - instant
       3 tb Vegetable oil
       3 tb Vinegar
     1/2 ts Salt
     1/4 ts Ground cumin
     1/4 ts Dried oregano, crushed
     1/8 ts Garlic powder
     1/8 ts Ground red pepper
       1 cn Yellow hominy, drained
            - 16 ounce can
       1    Small onion, sliced
            - separated into rings
       1    Green pepper
            - sliced into rings
     1/3 c  Sliced pitted ripe olives
       4 c  Torn lettuce
     1/2 c  Halved cherry tomatoes
            Lettuce leaves
     1/2 c  Monterey Jack cheese (2 oz)
            - finely grated
  
      Partially freeze meat.  Slice meat across the grain
   into bite-size strips.  Sprinkle meat tenderizer over
   meat.  In a 1 1/2-quart microwave-safe casserole,
   combine beef and 1 tablespoon oil.  Cover with waxed
   paper.  Cook on high (100 percent) power 3 to 5
   minutes or until meat is done, stirring every 2
   minutes.  Remove meat, reserving drippings in dish.
      Add remaining 2 tablespoons oil to drippings.  Stir
   in vinegar, salt, cumin, oregano, garlic powder and
   red pepper.  Cook, uncovered, on high power about 30
   seconds or until bubbly.  Add meat, hominy, onions,
   green pepper and olives.  Toss gently to coat.
      In a large mixing bowl, combine meat mixture, torn
   lettuce and tomatoes.  Toss gently to coat.  Spoon
   mixture onto lettuce-lined plates. Sprinkle with
   cheese.  Makes 4 to 6 servings. NUTRITIONAL
   INFORMATION PER SERVING: 335 calories; 20 grams fat;
   22 grams protein; 18 grams carbohydrates; 872
   milligrams sodium; 517 milligrams potassium.
  
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