When I first glanced at this recipe I thought it said “Bean Salad” rather than “Beef.” It looks good all the same:

Stir-Fried Beef Salad in Tortilla Cups

From Campbell's Kitchen

 

4 flour tortillas (8'')

1 lb. boneless beef sirloin OR top round steak, ¾" thick

½ tsp. garlic powder OR 2 cloves garlic, minced

1 TBS vegetable oil

½ C Pace® Picante Sauce

¼ C prepared Italian salad dressing

4 green onions, cut into 1" pieces

1 C cherry tomatoes cut in half

4 C salad greens torn in bite-size pieces

 

Preheat the oven to 400°F. Place 4 (4-oz.) custard cups, upside-down in shallow baking pan. Soften tortillas according to package directions. Drape 1 tortilla over each cup. Spray each with vegetable cooking spray. Bake for ten minutes or until edges are golden; let cool. Slice the beef into very thin strips. Toss beef with garlic powder. Heat oil in the skillet; add beef and stir-fry until browned and juices evaporate. Remove beef. Add the 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.