| 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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