Steak Fajita Salad

½ cup Italian-style salad dressing
1 tsp ground cumin
1 dash hot pepper sauce
1 lb flank steak, cut into strips
½ cup frozen corn
½ cup black beans, rinsed
½ cup sliced green onion
½ cup shredded cheddar
1 tomato, chopped
1 green pepper, chopped
½ cup chopped cilantro
8 cups mixed salad greens
1 cup Caesar salad dressing
1-2 tsp fajita seasoning
Crushed tortilla chips

Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Pour over the beef and let marinate for 1 hour. Cook the beef in crock pot on low 5 hours or until tender (or you can pan fry or grill). Allow the beef to cool.

In small bowl, mix Caesar dressing with the fajita seasoning (enough to taste)

In a medium bowl combine the beef with the corn, beans, onions, peppers, cilantro and 1/2 cup of the Caesar dressing mixture. Refrigerate until serving.

To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add the extra dressing if necessary and top with crushed tortilla chips.