South-of-the-Border Chopped Steak Salad with Creamy Tapatio Hot Sauce™ Dressing
Ingredients icon 13 Ingredients
Servings icon Makes 4 servings
Time icon 30 minutes



  1. Combine 3 teaspoons taco seasoning, 3 teaspoons Tapatio Hot Sauce and brown sugar in food-safe plastic bag; mix to combine. Place beef Top Sirloin Steak in same plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes. 
  2. Meanwhile, combine remaining 1 teaspoon taco seasoning, remaining 1 teaspoon Tapatio™ Hot Sauce and ranch dressing in medium bowl, mixing until well blended. Cover and refrigerate until ready to use.

  3. Remove steak from marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  4. Dice steak into 1/2-inch cubes. Season with salt, as desired. Combine steak, salad greens, beans, mangoes, 1/4 cup queso fresco, corn and dressing in large bowl; toss gently to mix. Garnish with pepitas, tortilla strips, onions and remaining 1/4 cup queso fresco, as desired.

Nutrition Information

Nutrition information per serving: 513 Calories; 158.4 kcal Calories from fat; 17.6 g Total Fat; 4.8 g Saturated Fat; 0.1 g Trans Fat; 3.6 g Polyunsaturated Fat; 6 g Monounsaturated Fat; 71 mg Cholesterol; 897 mg Sodium; 54 g Total Carbohydrate; 13 g Dietary Fiber; 38 g Protein; 186 mg Calcium; 5.4 mg Iron; 974 mg Potassium; 0.3 mg Riboflavin; 7.3 mg NE Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 741 mg Phosphorus; 6 mg Zinc; 30.2 mcg Selenium; 125.1 mg Choline;

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