Stir Fried Beef Salad In Tortilla Cups Recipes

Steps:

• In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.

Steps:

• Cook sausages according to package directions; cut into ¼-inch slices; set aside.
• On a piece of waxed paper, spray each tortilla on both sides with vegetable cooking spray. Cut tortillas into fourths.
• Arrange three tortilla pieces (pointed end down) into muffin cups that have been sprayed with cooking spray. Overlap edges of tortilla pieces and press gently into muffin cups. Rounded edges will extend above muffin cups.
• Divide 1 cup of cheese evenly into tortilla-lined muffin cups. Top with sausage slices and remaining cheese.
• In a bowl, combine eggs, milk, bell pepper, cilantro, salt and pepper.
• Carefully pour into tortilla cups.
• Bake at 350ºF for 18-20 minutes or until eggs are set.
• Carefully remove from muffin cups. Serve hot with salsa.

Steps:

• Partially freeze beef; slice thinly across the grain into bite-size strips.
• In wok or large skillet cook half the beef in hot oil till browned on all sides.
• Remove from pan.
• Repeat with remaining beef and garlic; remove from pan.
• Add mushrooms, cucumber, green pepper strips, onions rings, Italian seasoning, salt, and red pepper to wok.
• Stir-fry 3 minutes or till vegetables are crisp-tender.
• Return beef to wok; add tomatoe.
• Cook 1 to 2 minutes or till heated through.
• Remove meat-vegetable mixture to serving bowl; keep warm.
• Add spinach leaves to wok; cover and cook for 1 minute or till slightly wilted.
• To serve, arrange spinach on four bowls or plates; spoon meat mixture atop.

Steps:

• In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.

Steps:

• In a large nonstick skillet, saute steak and onion for 1 minute. Stir in the salsa, cumin, chili powder and garlic powder. , In a small bowl, combine flour and water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Place beef mixture on tortillas; top as desired with cheese, lettuce, tomatoes and additional salsa. Fold in sides.

Steps:

• In a large nonstick skillet, cook beef over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cool for 10 minutes. Refrigerate until chilled. , Thinly slice the beef; place in a small bowl. Add the onion, salt and pepper; toss to combine. Divide lettuce between two salad plates; top with beef mixture, green pepper, pimientos and olives. Combine sour cream and lemon juice; serve with salad.

Steps:

• PREHEAT oven to 400°F Place 4 (4-oz.) custard cups, upside-down in shallow baking pan. Soften tortillas according to pkg. directions. Drape 1 tortilla over each cup. Spray each with vegetable cooking spray. Bake 10 minute or until edges are golden. Let cool.
• SLICE beef into very thin strips. Toss beef with garlic powder.
• HEAT oil in skillet. Add beef and stir-fry until browned and juices evaporate. Remove beef.
• ADD picante sauce, dressing, onions and tomatoes. Heat to a boil. Return beef to skillet and heat through.
• ARRANGE 1 cup salad greens in each tortilla cup. Spoon beef mixture over salad greens.