Mexican Summer Salad

Mexican Blessing:

Christ the bread of life, come bless our meal, Amen.

Mexican Summer Salad

2 lbs sirloin, sliced thin

1pkg. fajita seasoning (add 2/3 cup water and one Tb olive oil

Marinate meat a couple hours, then cook on a tabletop griddle (I used a George Foreman grill) 

Put cooked beef in a dish, surround with dishes of:

lettuce, shredded cheddar, sliced olives, crushed “hint of lime” tortilla chips, sour cream and homemade pice de gallo (1 tomato finely chopped, 1/2 jalapeno, finely chopped, 3 green onions, finely chopped, 2 TB cilantro finely chopped, and juice of one lime.)

Let each person put together their own salad as they like it.  Serve with warm, buttered tortillas if desired, and a glass of Sangria if desired (I buy Yago, don’t make my own).

Enjoy a fine, low carb (well, except for the tortillas) summer meal.

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