North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications







Printer Friendly
Previous | Next 3 of 13

Print | 3X5 | 4X6 | Full Page |


12 6-inch flour tortillas
1 pound beef skirt, top round or flank steak, 3/4" thick
3 tablespoons red wine or red wine vinegar
3 tablespoons vegetable oil
1 teaspoon garlic salt
1/2 teaspoon cumin
2 teaspoons lime juice
2 green peppers, sliced
2 bunches green onions, chopped

1/2 cup guacamole
1/2 cup salsa
1/2 cup sour cream
1/2 cup cheddar cheese, grated
Black olives, sliced

Slice steak across the grain into 1/8" julienne strips. Combine vinegar, oil, garlic, salt, cumin and lime juice. Marinate the meat in it for 2-3 hours.

Drain and brown meat, peppers and onions quickly in a hot skillet. Warm tortillas and wrap around meat mixture and toppings. Serve immediately.

Makes 12.

Nutritional Information