Makes 4 servings
INGREDIENTS
• 3/4 pound lean top round steaks, cut into thin strips
• 2 tablespoons ketchup
• 2 tablespoons lime juice
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 4 cups shredded lettuce
• 1/2 cup diced seeded cucumbers,
• 1/2 cup green bell pepper
• 1/2 cup red bell pepper
• 1/2 cup seeded tomato
• 1/4 cup chopped fresh cilantro
• 1/4 cup thinly sliced scallion
• 1/4 cup fat-free French salad dressing
• 4 6-inch corn tortillas
DIRECTIONS
1. Place beef in a shallow dish. Combine next 4 ingredients; pour over beef and toss to coat. Refrigerate the beef at least 30 minutes, or overnight, if desired.
2. Meanwhile, prepare salad: Arrange lettuce on a large serving platter or shallow salad bowl. In another bowl, combine remaining ingredients, except tortillas, and toss to coat. Spoon over lettuce, leaving a 1-inch border. Salad may be refrigerated if not serving right away.
3. Remove beef from refrigerator. Heat large nonstick skillet over high heat. Add beef and cook, stirring 3 to 5 minutes or just until cooked through; remove from heat. Warm tortillas according to package directions; cut each into thirds. Wrap 2 to 3 pieces of beef in each tortilla strip. Arrange decoratively on top of salad. Serve additional French dressing on side, if desired.
You can also serve with a bit of lowfat sour cream, or cheese on the site, and some salsa.
Calories 202 (32 calories from fat)
Fat 4g
Saturated Fat 1g
Cholesterol 48mg
Sodium 223mg
Carbohydrate 20g
Dietary Fiber 3g
Sugars 5g
Protein 22g
