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
4
Old El Paso® flour tortillas for burritos (8-inch) (from 11-oz package)
4
tablespoons Old El Paso® Thick 'n Chunky salsa
DIRECTIONS
1
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.
2
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.
3
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.
4
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.
High Altitude (3500-6500 ft)
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