Makes 4 servings
INGREDIENTS:
1/2 teaspoon ground cumin
4 cups shredded lettuce
3/4 pound lean top beef round steaks,
cut into thin strips
cut into thin strips
2 tablespoons each ketchup and lime
juice
1 clove garlic, minced
1/2 cup each: diced seeded cucumbers,
green bell pepper, red bell pepper,
and seeded tomato
1/4 cup fat-free French salad dressing
4 6 inch corn tortilla
1/4 cup each: chopped fresh cilantro and thinly
sliced scallion
INSTRUCTIONS:
1 Place beef in a shallow dish. Combine next 4 ingredients; pour over beef and
toss to coat. Refrigerate at least 30 minutes, or overnight, if desired.
2 Meanwhile, prepare salad: Arrange lettuceon 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. Heatlarge nonstick skillet over high heat. Add
beef and cook, stirring 4 to 6 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.
