1 tablespoon prepared taco seasoning

10 – 12 ounces cooked roast beef, thinly sliced

2 teaspoons extra-virgin olive oil, divided

1/2 large red bell pepper, thinly sliced

4 cups chopped romaine lettuce

1 cup chopped beefsteak tomatoes

1/4 – 1/2 cup diced red onion

3 tablespoon fresh lime juice

1/4 cup chopped fresh cilantro or Italian parsley leaves

1/4 cup shredded reduced-fat Monterey Jack cheese

 

In medium bowl, combine taco seasoning and beef slices, toss to coat.  Warm 1 teaspoon of the oil in large nonstick skillet over medium-low heat. Add pepper slices; cook 4 minutes, until softened and lightly charred, stirring often. Add beef slices, cook to warm through, stirring.  Chop lettuce, tomatoes, and onion; place in large serving bowl. Toss with remaining 2 teaspoons olive oil and lime juice. Top salad with warm beef/pepper mixture. Sprinkle with cheese and cilantro. Serve immediately with tortillas.