PREHEAT oven to 400F. 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.
To make slicing easier, freeze beef 1 hr.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (243g)|
|Recipe Makes: 4|
|Calories from Fat: 198 (59%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 59mg||18 %|
|Sodium 524mg||18 %|
|Potassium 561.5mg||15 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 7.7g|
|Protein 24.3g||35 %|
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Calories per serving: 337
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