Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Beef flank steak 1 md Zucchini, cut into thin
Nonstick spray coating -strips (2 cups)
6 Flour tortillas (7-inch) 4 Green onions, bias cut into
1 c Salsa -1-inch lengths
1 ts Cornstarch 1 tb Cooking oil
1/2 ts Instant beef bouillon 1/2 c Monterey Jack cheese,
-granules -shredded (2 oz)

Partially freeze beef. Slice across the grain into thin strips
(bite-size); set aside. Spray six 10-ounce custard cups with nonstick
spray coating. Brush tortillas lightly with warm water to soften.
Gently press into cups. Bake at 350 F for 12 to 15 minutes. Remove
from cups and set aside. For sauce, combine salsa, cornstarch and
bouillon; set aside. Spray a large skillet with nonstick coating.
Preheat over high heat. Cook and stir zucchini over high heat for 1
1/2 minutes. Add the onions; cook and stir 1 1/2 minutes more or
until the vegetables are crisp-tender. Remove from skillet. Place
oil in hot skillet. Cook and stir half of the beef for 2 to 3
minutes. Remove cooked beef and cook the other half. Return all of
the beef to skillet. Stir sauce and add to skillet. Cook and stir
until mixture is thick and bubbly. Continue cooking for 2 minutes
more. Stir in the vegetable mixture. Evenly divide the meat mixture
among the tortilla cups and top with cheese. Serve immediately.

Makes 6 servings.

[LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters.

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