Fajita Rice Salad

Ingredients

• ¼ cup fresh lime juice
• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• ½ teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 pound beef skirt, top round (3/4-inch thick), or flank steak
• 2 cups cooked rice, cooled to room temperature
• ¾ cup cherry tomato, quartered
• ½ cup Cheddar cheese, shredded
• 1 (2.25-ounce) can sliced ripe olives, drained
• ¼ cup green onions, sliced
• 4 flour tortillas, cut into wedges and fried until crisp
• ½ head lettuce, shredded
• ¾ cup picante sauce
• ½ cup sour cream

Directions

• Combine lime juice, oil, garlic, onion powder, cumin, salt, and pepper in shallow baking dish; add beef. Cover and marinate in refrigerator, turning occasionally, 4 hours or overnight.
• Remove beef from marinade; grill or broil as desired, basting with remaining marinade, 10 to 12 minutes or to desired doneness. Slice meat diagonally into bite-size pieces or strips.
• Combine rice, tomatoes, cheese, olives, and onions in large bowl. Arrange mixture on shredded lettuce. Place beef on top. Serve with crisp tortilla wedges, picante sauce, and sour cream.