- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1201
- Total Fat
- 81 g
- Saturated Fat
- 33 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 12 g
- Sugar
- 32 g
- Protein
- 55 g
- Cholesterol
- 191 mg
- Sodium
- 1941 mg
Cheese and steak work well as salad garnishes, but the addition of queso, pico de gallo and crumbled corn chips make this the ultimate Tex-Mex dish. It is also one of Ree’s 16-Minute Meals, so not only is it tasty, it’s also quick to make.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1201
- Total Fat
- 81 g
- Saturated Fat
- 33 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 12 g
- Sugar
- 32 g
- Protein
- 55 g
- Cholesterol
- 191 mg
- Sodium
- 1941 mg
Ingredients
Salad Dressing:
Salad Build:
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Directions
- Heat a large skillet over medium-high heat, then add the butter and olive oil. Sprinkle the steaks with the steak seasoning. When the butter has melted and the oil is hot, add the steaks to the skillet, searing each side until it is cooked to your liking, about 2 minutes per side for medium-rare. Remove the steaks to a board to rest.
- Add the tomatoes and green chiles with their juices to the skillet, followed by the processed cheese. Reduce the heat to medium-low and cook until the cheese has melted completely, stirring occasionally, 5 to 6 minutes.
- For the dressing: Meanwhile, add the olive oil, agave, cilantro, salt, pepper and lime juice to a mason jar. Secure the lid and shake until combined.
- For the salad: Build the salad by adding the greens to a large bowl. Top with the dressing and toss to coat. Dice and add the steak, then drizzle over a decent amount of the queso. Garnish the salad with the pico de gallo and avocado, then crush the chips over the top.
- Serve with the remaining queso and chips on the side.
