Meal-mail

Friday, April 7, 2006

Dear Jerry,

Friday calls for a kid-friendly and adults-love-it-too supper!

Stir-Fried Beef Salad in Tortilla Cups
from Campbell's Kitchen

Prep Time: 20 min. - Cook Time: 15 min.

looking for more fabulous meal ideas? visit us at campbellskitchen.com

Ingredients:

4 flour tortillas (8'')

Vegetable cooking spray

1 lb. boneless beef sirloin OR top round steak, 3/4" thick

1/2 tsp. garlic powder OR 2 cloves garlic, minced

1 tbsp. vegetable oil

1/2 cup Pace® Picante Sauce

1/4 cup prepared Italian salad dressing

4 green onions, cut into 1" pieces

1 cup cherry tomatoes cut in half

4 cups salad greens torn in bite-size pieces

Directions:

PREHEAT oven to 400°F. Place 4 (4-oz.) custard cups, upside-down in shallow baking pan. Soften tortillas according to pkg. directions. Drape 1 tortilla over each cup. Spray each with vegetable cooking spray. Bake 10 min. or until edges are golden. Let cool.
SLICE beef into very thin strips. Toss beef with garlic powder.
HEAT oil in skillet. Add beef and stir-fry until browned and juices evaporate. Remove beef.
ADD picante sauce, dressing, onions and tomatoes. Heat to a boil. Return beef to skillet and heat through.
ARRANGE 1 cup salad greens in each tortilla cup. Spoon beef mixture over salad greens. Serves 4.

TIP: To make slicing easier, freeze beef 1 hr.

Serve extra tortilla chips on the side, with more salsa. Slice oranges for dessert to serve with Pepperidge Farm® Pirouette® cookies.

Experts agree that gradual, steady weight loss through reducing your calories and exercising regularly is the best approach to achieving a healthy weight. The V8® diet can help! It’s the easy and delicious way to lose up to 8 pounds in 8 weeks. Download the plan for free at: http://www.v8diet.com

My mouth is a happy place. -Pat Conroy

Campbell Soup Company

Camden, NJ U.S.A. 08103-1701