Meanwhile, combine remaining 1 teaspoon taco seasoning, remaining 1 teaspoon Tapatio™ Hot Sauce and ranch dressing in medium bowl, mixing until well blended. Cover and refrigerate until ready to use.
Dice steak into 1/2-inch cubes. Season with salt, as desired. Combine steak, salad greens, beans, mangoes, 1/4 cup queso fresco, corn and dressing in large bowl; toss gently to mix. Garnish with pepitas, tortilla strips, onions and remaining 1/4 cup queso fresco, as desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 2 cups (1-1/2 cups salad and veggies, 3 oz beef (1/2 cup)): 513 Calories; 158.4 Calories from fat; 17.6g Total Fat (4.8 g Saturated Fat; 0.1 g Trans Fat; 3.6 g Polyunsaturated Fat; 6 g Monounsaturated Fat;) 71 mg Cholesterol; 897 mg Sodium; 54 g Total Carbohydrate; 13 g Dietary Fiber; 38 g Protein; 186 mg Calcium; 5.4 mg Iron; 974 mg Potassium; 0.3 mg Riboflavin; 7.3 mg NE Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 741 mg Phosphorus; 6 mg Zinc; 30.2 mcg Selenium; 125.1 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Calcium.
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