Fajita Salad

Corn Chips (down)

¾ pound lean beef boneless sirloin steak

2 teaspoons vegetable oil

2 medium bell peppers, cut into strips

1 small onion, thinly sliced

4 cups bite-size pieces salad greens

1/3 cup fat-free Italian dressing
¼ cup Yoplait Fat Free plain yogurt

Prepare Corn Chips. Trim fat from beef steak if necessary. Cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Heat oil in 10-inch nonstick skillet over medium-high heat. Sauté beef in oil about 3 minutes or until no longer pink. Remove beef from skillet. Sauté about 3 minutes or until bell peppers are crisp-tender. Stir in beef.

Place salad greens on serving plate. Top with beef mixture. Pour dressing over salad. Top with yogurt. Serve with Corn Chips.

Corn Chips
2 six-inc corn tortillas
1 tablespoon reduced-calorie margarine, melted
1/8 teaspoon salt

Heat over to 4000. Brush tortillas with margarine; sprinkle with salt. Cut each tortilla into 10 pieces. Arrange in ungreased jelly roll pan, 15 ½ x 10 ½ x 1 inch. Bake 5 to 6 minutes or until crisp. (Chips will become more crispy as they cool).

ref: bettrycrocker