Ingredients for 4 Servings

1/4 cup Fresh lime juice
2 tbsp Vegetable oil
1 clove Garlic, minced
1/2 tsp Onion powder
1/2 tsp Cumin
1/2 tsp Salt
1/2 tsp Ground black pepper
1 lb Beef skirt, top round (3/4-inch thick), or flank steak
2 cups Cooked rice, cooled to room temperature
3/4 cup Cherry tomato quarters
1/2 cup (2 ounces) shredded Cheddar cheese
2 1/4 oz Can sliced ripe olives, drained
1/4 cup Sliced green onions
4 Flour tortillas, cut into wedges and fried until crisp
1/2 Head lettuce, shredded
3/4 cup Picante sauce
1/2 cup Sour cream


1. Combine lime juice, oil, garlic, onion powder, cumin, salt, and pepper in shallow baking dish; add beef.
2. Cover and marinate in refrigerator, turning occasionally, 4 hours or overnight.
3. Remove beef from marinade; grill or broil as desired, basting with remaining marinade,
   10 to 12 minutes or to desired doneness.
4. Slice meat diagonally into bite-size pieces or strips.
5. Combine rice, tomatoes, cheese, olives, and onions in large bowl.
6. Arrange mixture on shredded lettuce.
7. Place beef on top.
8. Serve with crisp tortilla wedges, picante sauce, and sour cream.
9. Nutrition
10. Each serving provides 668 calories, 32 grams protein, 36 grams fat, 55 grams carbohydrate,
    3 grams dietary fiber, 88 milligrams cholesterol and 1307 milligrams sodium.
11. Rice: Courtesy of the USA Rice Federation - www.ricecafe.com