Lunche for 6

Shredded Beef Mexican Salad

Name: Shredded Beef Mexican Salad
Total time: 65 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3/4 lb skirt steak or eye round roast; 1/2 white onion; 2 cloves garlic; 1 bay leaf; salt to season; 3 tbsp vegetable oil; 1 tbsp distilled white vinegar; 1/2 tsp mexican oregano; salt and pepper to taste (optional); 3 cups romaine lettuce; 1/4 white onion; 4 radishes; 1 large tomato; 8 pimiento-stuffed spanish olives; 1 avocado; 12 corn tostadas; pickled carrots and jalapeño peppers

Tender beef simmers with onion and garlic, then combines with crisp vegetables, avocado, olives, and a tangy dressing.

$2.73per serving $$

65 minstart to table

6servings

Mexican Dairy-free Budget Lunches Side dishes Summer

Ingredients

3/4 lb skirt steak or eye round roast
1/2 white onion
2 cloves garlic
1 bay leaf
salt to season
3 tbsp vegetable oil
1 tbsp distilled white vinegar
1/2 tsp mexican oregano
salt and pepper to taste (optional)
3 cups romaine lettuce
1/4 white onion
4 radishes
1 large tomato
8 pimiento-stuffed spanish olives
1 avocado
12 corn tostadas
pickled carrots and jalapeño peppers

Steps

Place the beef, half the onion, garlic, bay leaf, salt, and enough water to cover in a large pot.
Bring the pot to a boil, reduce the heat, and simmer for 35 to 40 minutes, until the beef reaches 160 F or shreds easily.
Transfer the beef to a bowl, cool it for 10 minutes, and shred it with two forks.
Whisk the oil, vinegar, oregano, salt, and pepper in a large bowl.
Chop the lettuce, remaining onion, radishes, tomato, olives, avocado, and pickled vegetables, then add them to the dressing.
Toss in the shredded beef, spoon the salad onto the tostadas, and serve immediately.

Main ingredient on sale this week? See what to make with beef steak (sirloin, flank, skirt) on sale.