Grilled Beef Fajitas

A contact grill cooks the filling in a flash for fajitas that are bursting with fresh flavors. MORE+ LESS-

1/2

lb boneless beef sirloin steak, cut into thin bite-size strips

slices (1/2 inch thick) large onion, separated into rings

1/2

medium green bell pepper, cut into thin bite-size strips

tablespoons fajita seasoning

tablespoons lime juice

Old El Paso™ flour tortillas for burritos (8-inch) (from 11-oz package)

tablespoons sour cream

tablespoons Old El Paso™ Thick 'n Chunky salsa

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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.

Use several moist paper towels to clean the contact grill easy. Keep the portion you grasp dry so the heat doesn't transfer to your fingers. Unplug the grill when cleaning, then immediately plug in again to continue grilling.