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In case you have only a few campers and are searching for some simple camp cooking, try out the simple and quick technique of tin could cooking. All you’ll need is a fresh tin can – a one gallon size can works well. Your source of warmth can be a little campfire, or when wood burning is illegal, a little buddy burner will work nicely, which can be located at sporting good stores or online. Put your meal from the tin can and simply warm the contents of your own can over a flame. This technique works great for sauces, beans and poultry.
A more time-consuming pub cooking technique which also produces yummy food is pit cooking. Pit cooking is fantastic for items which could be wrapped in aluminum foil to be cooked. It’s also a excellent camp cooking system if you’re using a dutch oven or cast iron cookware. Pit cooking calms your food by heating stones and coals which are buried in the floor. As the stones cool off, their emitted heat cooks the meals. To pit cookfirst dig a hole that’s about three times larger than your cookware. Line the pit with stones and construct a fire in the center. When the flame has burned rapidly for approximately one hour, push the warm coals and rocks into the center. Twist your wrapped food covered skillets on top of the rocks and coals and put on top. After a few hours, you’ll have some tasty camp food to enjoy.
We hope you got insight from reading it, now let’s go back to mexican roast beef salad recipe. To cook mexican roast beef salad you only need 12 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Mexican roast beef salad:
- Prepare salad
- Provide 2 cup romaine salad mix
- You need 4 oz roast beef (cooked)
- You need 1/3 cup finely shredded mexican cheese (any brand)
- Provide 2 tbsp mt. olive jalapeños (diced) or whatever cut you like
- You need 1 each plum tomato (chopped)
- Provide 1/4 tbsp green Spanish hot sauce
- Prepare dressing
- Provide 1 tbsp hellmans mayo
- Get 3 tbsp cucumber/tzaziki sauce
- Provide 1 3/4 tsp white vinegar
- Provide 1 dash black pepper
Steps to make Mexican roast beef salad:
- heat roast beef (leftovers) in microwave or in oven to make warm
- place 2 cups salad mix on plate
- spread heated roast beef across the salad (ensure evenly placed atop salad)
- drizzle dressing atop steak and salad mix (use sparingly)
- spread tomatoes atop salad evenly
- sprinkle cheese atop salad
- sprinkle jalapeños on salad (your discretion how hot you want it)
- splash the green hot sauce anywher atoo of salad for more heat
Roast Beef Salad is pretty easy to make. You only need three ingredients: Beef roast that is already cooked, mayonnaise, and sweet pickle relish. From there you can make sandwiches or put in on some crackers (or even straight from the bowl…shhh…I won't tell if you do). Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
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