| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Boneless beef top sirloin |
| steak 1 inch thick | ||
| 3/4 | c | Salsa |
| 2 | T | Each olive oil, lime juice |
| and tequila 2 cloves | ||
| garlic minced | ||
| 1 | Red bell pepper, cut in half | |
| 1 | Yellow bell pepper, cut in | |
| half | ||
| 4 | Red onion, cut 1/4 inch | |
| thick | ||
| 8 | Flour tortillas, 7-inch | |
| heated | ||
| 1 | c | 4 oz. Sargento Classic |
| Supreme Shredded Cheese | ||
| For | ||
| Tacos |
INSTRUCTIONS
Place meat in plastic bag. Add salsa, oil, lime juice, tequila and garlic. Close bag securely; turn to combine ingredients and coat meat. Add peppers and onion slices. Marinate in refrigerator at least 2 hours or up to 24 hours. Remove meat and vegetables from marinade; reserve marinade. Grill or broil beef and vegetables 4 to 5 inches from heat source about 5 minutes per side or until beef is medium-rare (145oF). Remove to carving board; slice beef and peppers into thin strips and separate onions slices into rings. To serve, divide beef and vegetables among heated tortillas. Heat remaining marinade to a boil; drizzle over beef and vegetables. Sprinkle with Taco cheese; roll up. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998
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