Becky'S Gourmet Southwestern Taco Salad Or Nachos With Steak - cooking recipe

Ingredients

TACO SALAD WITH STEAK
1 1/2 lbs beef sirloin, strips very thinly sliced
12 ounces sliced fresh mushrooms (I used Criminis)
1 medium white onion, chopped
3 tablespoons olive oil (or vegetable oil)
minced garlic, to taste
garlic powder, to taste
garlic paste, to taste
ground coriander
salt & pepper
5 ounces of your favorite pre-washed mixed salad greens
1 (16 ounce) can dark red kidney beans, rinsed and drained
TOPPINGS
sliced black olives
sliced green onion
chopped chili pepper
fresh avocado, slices
thinly sliced cucumber
diced tomato
corn
fresh lime wedge
chopped fresh cilantro
mexican sour cream (or Ranch dressing)
fresh baked corn tortilla chips
chili powder
refried beans
shredded cheddar cheese (optional) or monterey jack cheese (optional)

Preparation

Heat oil in large skillet or wok. Add onion and mushrooms. Cook on medium-high heat for 10 minutes, stirring occasionally (until nicely browned).
Add beef strips and seasonings to taste (I use plenty of garlic!). Stir well to coat. Cook @ 10 minutes longer, stirring occasionally, until desired doneness.
For Taco Salad:
Serve warm meat atop beds of mixed lettuce, tomatoes, kidney beans, corn, sliced black olives, green onions, avocado slices, squeeze of fresh lime juice, and crumbled chips (see list of toppings).
For Nachos:
Alternatively, layer meat and your favorite toppings between layers of tortilla chips, top with shredded cheese, and pop into the microwave for a minute, just until cheese is melted.
Top with a dollop of Mexican sour cream or Ranch dressing, a dash of chili powder, and a squeeze of fresh lime.