• Cooking Time:
  • Servings:
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  • 1 tablespoon prepared taco seasoning
  • 10-12 ounces cooked roast beef, thinly sliced
  • 2 teaspoons extra-virgin olive oil, divided
  • 1/2 large red bell pepper, thinly sliced
  • 4 cups chopped romaine lettuce
  • 1 cup chopped beefsteak tomatos
  • 1/4-1/2 cup diced red onion
  • 3 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro or Italian parsley leaves
  • 1/4 cup shredded reduced-fat Monterey Jack cheese


  • 1. In medium bowl, combine taco seasoning and beef slices; toss to coat.
  • 2. Warm 1 teaspoon of the oil in large nonstick skillet over medium-low heat. Add pepper slices; cook 4 minutes, until softened and lightly charred, stirring often. Add beef slices, cook to warm through, stirring.
  • 3. Chop lettuce, tomatoes, and onion; place in large serving bowl. Toss with remaining 2 teaspoons olive oil and lime juice. Top salad with warm beef/pepper mixture. Sprinkle with cheese and cilantro. Serve immediately

Categories: Beef  Lettuce/Vegetable  Vegetable 
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