Fajita Salad

Another one of our new diet dishes if beef fajita salad. We usually use up the rest of our skirt steak on this recipe. It's easy to fix as well. Starting with lettuce, we top it with tomatoes, onions, refried beans, meat, cheese, and bell peppers. Finish with hot sauce, sour cream, and guacamole. The nice thing about this dish is that everyone gets to make it just like they want it. Kids don't like onions? No problem....leave them off of their plates. Like lots of sour cream? Pile it on!

We usually marinate our beef to Red Creek all-purpose marinade. It's quick and good. Just throw it in a ziplock bag, and refrigerate for about 30 minutes. This time, we tried Claudes Fajita seasoning. The taste of this marinade was similar to Red Creek, but there was a noticeable difference. We did marinate the meat today overnight, so I'm not sure if that made a big difference, but I liked the change of pace the Claudes offered. We'll try Claudes again next time, then go back with Red Creek, but use a longer marinating time to see the effect.

Overall Rating: 83 (scale of 100)
Price $1.50 per serving