6 ounces boneless beef top
round steak
4 7-8-inch flour
tortillas
Nonstick spray coating
1 cup frozen corn
1 clove garlic,minced
1 cup salsa
1 8-ounce can kidney
beans, rinsed and drained
6 cups shredded lettuce
1/4 cup dairy sour cream
Thinly sliced green onion
( optional)
Trim fat from beef. Partially
freeze beef ( about 30 minutes)
Cut into thin bite-sized
strips.
Cut each tortilla into 8
wedges. Place in a single layer
on an ungreased baking sheet.
Bake in oven 350 degrees, for 10
to 12 minutes or until golden
brown; set aside to cool.
Spray an unheated large
skillet with cooking spray. Preheat over medium
heat. Add corn and garlic.
Cook and stir for 2 minutes. Push
to side. Add beef. Cook
and stir for 2-3 minutes or until beef is of
desired doneness. Stir in
salsa and kidney beans. Heat through.
Divide lettuce among 4 plates
or large bowls. Spoon meat mixture
atop lettuce. Place several
tortilla wedges to side of each salad.
Top salads with sour cream
and if desired, sprinkle with green onion.
Makes 4 servings.
Nutritional Facts per
serving : 279 calories, 8 g total fat (2 g saturated fat)
29 mg cholesterol, 495 mg
sodium, 39 g carbohydrate, 5 g fiber,
20 g protein
Exchanges: 2 Starch, 2 Lean
meat, 1 Vegetable