Ingredients
1/2
lb boneless beef sirloin steak, cut into thin bite-size strips
2
slices (1/2 inch thick) large onion, separated into rings
1/2
medium green bell pepper, cut into thin bite-size strips
2
tablespoons fajita seasoning
2
tablespoons lime juice
4
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
4
tablespoons sour cream
4
tablespoons Old El Paso™ Thick ’n Chunky salsa
Preparation
Heat closed contact grill 5 minutes. Meanwhile, in large nonmetal dish or resealable food-storage plastic bag, mix steak, onion, bell pepper and fajita seasoning; stir or turn bag to coat.
When grill is heated, place steak and vegetables on bottom grill surface, spreading evenly; close grill. Cook 4 to 6 minutes or until steak is desired doneness and vegetables are crisp-tender. Place steak and vegetables on plate; drizzle with lime juice.
Spoon steak and vegetables down center of each tortilla. Top each with sour cream and salsa. Bring sides of each tortilla up over filling; press to seal.
Clean grill by carefully wiping with damp paper towel. Place 2 filled tortillas on hot grill; close grill. Cook about 1 minute or until tortillas are heated. Repeat with remaining filled tortillas.
