Yields: 6 Servings Prep: 30 Mins Cook: 45 Mins

Beef Fajita Salad with Sour Cream - Salsa Dressing


1 1/2 pounds flank steak
1 package (1.25 ounces) ORTEGA Fajita Seasoning Mix
3/4 cup water
1 head green lettuce, torn into bite-size pieces
1 bunch arugula, chopped
1/2 cup cilantro, chopped
1/2 cup cherry tomatoes
1 red bell pepper, cut into thin slices
4 green onions, sliced thinly on the bias
1 can (4 ounces) ORTEGA Diced Green Chiles, divided
2 cloves garlic, minced
3 tablespoons lime juice
1/2 cup sour cream
1/4 cup ORTEGA Salsa, any variety
ORTEGA Yellow Corn Taco Shells, broken into small pieces (optional)


In shallow pan, cover and marinate steak in fajita mix combined with 3/4 cup water, at least 3o minutes or up to 2 hours, refrigerated.

Preheat grill until piping hot, about 15 minutes. Assemble salad by combining lettuce, arugula, cilantro, tomatoes, bell pepper, green onions and 1/2 can of the diced green chiles in a large bowl.

For the Sour Cream - Salsa Dressing, combine remaining half can of diced green chiles with garlic lime juice sour cream and salsa in small bowl; whisk well.

Grill steak about 5 minutes on each side. Remove from heat and let rest 5 minutes. Slice into long strips against the grain of the meat. Dress greens with Sour Cream - Salsa Dressing and top with sliced steak. Garnish with taco shell pieces, if desired.
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