Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Flour Tortillas 8"
1/4 c Salad Oil
1 lb Lean Beef Steak
(About 1-Inch Thick)
- Cut Into 1/8" Strips
2 Cloves Garlic
- Minced
1 lg Onion
- Thinly Sliced
- Separated Into Rings
3 md Jalapeno Chiles
- stemmed, Seeded, Minced
1 lg Red Bell Pepper
- Seeded. Cut In Thin Strips
2 ts Ground Cumin
3 tb Lime Juice
1 ts Cornstarch
2 md Pear-Shaped Tomatoes
- Seeded, Chopped
Salt
Pepper
1 lg Firm, Ripe Avocado
Lime Wedges
Sour Cream

Stack Tortillas, wrap in foil, and place in a 350 Degree F. oven until
heated through, (about 15 minutes).

Meanwhile, heat 1 Tbls of the oil in a wok or wide frying pan over
high heat. Add a third of the beef and cook, stirring, until lightly
browned, (about 2 minutes). With a slotted spoon, transfer the beef
to a bowl. Repeat to brown the remaining beef, using 2 more Tbls of
the oil.

Add the remaining Tbls of oil to the pan and then add the garlic,
onion, chiles, and bell pepper. Cook, stirring, until the onion is
tender-crisp to bite, (about 2 minutes). In a small bowl, mix the
cumin, lime juice, and cornstarch then add to the pan. Stir in the
tomatoes, then add the beef and accumulated juices; bring to a boil,
stirring. Season mixture to taste with the salt and pepper, then
transfer to a warm serving dish and keep warm.

Pit, peel and dice the avocado. Spoon beef mixture into the warm
tortillas and offer the avocado, lime wedges, and sour cream to add
to the taste.

Per Serving: 647 Calories, 34 Grams Protein, 63 Grams Carbohydrates,
29 Grams Total Fat, 69 Mg. Cholesterol,
502 Mg. Sodium

From Sunset's Quick And Easy Cookbook Copyright 1991

Recipe courtesy of: Rich Harper, 03 Feb 93 10:02:00

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