Mexican Beef Salad

• 3/4 pound beef, round steak
• 1/2 teaspoon meat tenderizer
• 3 tablespoons vegetable oil
• 3 tablespoons vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon cumin ground
• 1/4 teaspoon oregano crushed
• 18 teaspoon garlic powder
• 18 teaspoon red pepper flakes ground
• 1 can yellow hominy
• 1 each green bell peppers sliced
• 13 cup olives pitted, ripe, sliced
• 4 cups lettuce torn
• 1/2 cup tomatoes halved
• 1/2 cup monterey jack cheese

1. Partially freeze meat.
2. Slice meat across the grain into bite-size strips.
3. Sprinkle meat tenderizer over meat.
4. In a 1 1/2-quart microwave-safe casserole, combine beef and 1 tablespoon oil.
5. Cover with waxed paper.
6. Cook on high power 3 to 5 minutes or until meat is done, stirring every 2 minutes.
7. Remove meat, reserving drippings in dish.
8. Add remaining 2 tablespoons oil to drippings.
9. Stir in vinegar, salt, cumin, oregano, garlic powder and red pepper.
10. Cook, uncovered, on high power about 30 seconds or until bubbly.
11. Add meat, hominy, onions, green pepper and olives.
12. Toss gently to coat.
13. In a large mixing bowl, combine meat mixture, torn lettuce and tomatoes.
14. Toss gently to coat.
15. Spoon mixture onto lettuce-lined plates.
16. Sprinkle with cheese.

beef, tenderizer, vegetable oil, vinegar, salt, cumin ground, oregano, garlic, red pepper, yellow hominy, green bell peppers, olives, tomatoes, cheese

Taken from recipeland.com/recipe/v/mexican-beef-salad-44436 (may not work)