Source: Pace Recipes

Pace® Stir-Fried Beef Salad in Tortilla Cups
Try this easy, delicious recipe from Campbell's Kitchen.
Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes


4 8 inch flour tortillas
1 lb. boneless beef sirloin or 1 lb. top round steak, 3/4 inch thick
1/4 tsp. garlic powder or 2 cloves garlic, minced
1/4 tsp. salt
1 tbsp. Vegetable Oil
1/2 cup Pace® Picante Sauce
1/4 cup prepared Italian salad dressing
4 green onions, cut into 1-inch pieces (about 1 cup)
1 cup cherry tomatoes, cut in half
4 cups salad greens, torn in bite-size pieces

Preheat oven to 400°F. In shallow-sided baking pan place four 4-ounce custard cups, upside down. Soften tortillas according to package directions. Drape 1 tortilla over each cup. Bake 10 minutes or until edges are golden. Remove from cups and cool.

Slice beef into very thin strips. Toss beef with garlic powder and salt.

In medium skillet over medium-high heat, heat oil. Add beef mixture in 2 batches and stir-fry until browned. Set aside.

Add picante sauce, dressing, onions and tomatoes. Heat to a boil. Return beef to pan and heat through.

Arrange 1 cup salad greens in each tortilla cup. Spoon meat mixture over salad greens.

To make slicing easier, freeze beef 1 hour.