Fajita Salad

Fajita Salad

Serves: 2

Prep/Cook Time: 20 mins

What You Will Need:

1/2 lb beef tenderloin tips

2 tsp olive oil

1 each green and red bell peppers, cut into strips

3 whole roasted yellow bell peppers, cut into strips

1 yellow onion, cut into strips

1/2 pint grape tomatoes, halved

4 oz shredded cheddar cheese

1 bag, about 8 oz, mixed salad greens

Italian Balsamic dressing

2 dollops of sour cream

Optional:

1/2 can, or 4 oz, whole kernel corn

1 jalapeno, deseeded and chopped

Remove any fat that still may be on beef tips. Slice into strips. Heat oil in a large non-stick skillet over medium high heat. Cook beef for about 3 minutes, stirring occasionally, until browned. Remove from skillet. In same pan, add a little more oil, enough to coat, and cook bell peppers and onions until tender, about 3-5 minutes. If corn is used, toss in and pan sauté to warm through. Stir in beef. Plate mixed greens on serving plates, and divide beef mixture on each salad. Top with each with tomatoes, yellow roasted peppers, and cheddar cheese. If corn and/or jalapeno are available, divide evenly between the two dishes. Drizzle Italian dressing and garnish each plate with a dollop of sour cream. Enjoy!