Recipe: Warm Fajita Salad with Baked Tortilla Strips

WARM FAJITA SALAD

1/4 cup lime juice
1/4 cup reduced-sodium chicken broth
1 tablespoon snipped fresh cilantro
2 cloves garlic, minced
1 1/2 teaspoons cornstarch
3/4 pound boneless beef top sirloin steak, thin bite size strip
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
nonstick cooking spray
2 small onions, cut in thin wedges
2 small green, red and/or yellow sweet peppers, cut in thin strips
1 tablespoon cooking oil
10 ounces mixed greens (8 cups), torn
12 cherry tomatoes, quartered
Baked Tortilla Strips (optional)
red or green salsa (optional)
FOR THE BAKED TORTILLA STRIPS:
2 whole corn tortillas, cut into 1/8 to 1/4-inch wide strips
nonstick cooking spray
1/8 teaspoon paprika
1/8 teaspoon chili powder

Combine lime juice, chicken broth, cilantro, garlic, and cornstarch. Set aside.

Sprinkle beef with cumin, salt, and black pepper; toss to coat.

Coat an unheated large skillet with cooking spray. Add onions and sweet peppers. Stir-fry over medium heat for 3 to 4 minutes or until crisp-tender. Remove vegetables from skillet.

Carefully add cooking oil to the skillet. Add beef strips; stir-fry about 3 minutes or until desired doneness. Push to side of the skillet.

Stir lime juice mixture; add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir meat and vegetables into mixture in skillet; heat through.

TO MAKE THE BAKED TORTILLA STRIPS:
Place strips on a baking sheet. Coat with nonstick cooking spray. Combine paprika and chili powder; sprinkle over tortilla strips.

Bake in a 400 degree F oven 5 minutes. Toss; bake 3 to 5 minutes more.

TO SERVE:
Arrange greens and tomatoes on four dinner plates. Divide beef-vegetable mixture among plates. Top with Baked Tortilla Strips and serve with red or green salsa, if desired.

Makes 4 main-dish servings
Source: Hometown Cooking magazine, June, 2000