Beef Fajitas

 

2

tablespoons lime juice

1

tablespoon honey

1

tablespoon vegetable oil

2

teaspoons chili powder

2

cloves garlic, finely chopped

3/4

lb lean boneless beef top round steak, slightly frozen, cut into thin strips

1

onion, thinly sliced

1

red or green bell pepper, cut into strips

1

teaspoon cornstarch

1/4

cup cold water

1/3

cup guacamole

4

Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package), heated

1/3

cup Old El Paso® salsa (any variety)

• 1 In medium nonmetal bowl, stir together all marinade ingredients. Add beef strips; stir to coat. Cover; refrigerate 30 minutes to marinate, stirring occasionally.
• 2 Spray 12-inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 3 to 4 minutes or until vegetables are crisp-tender and beef is no longer pink. In small bowl, stir cornstarch and cold water until smooth. Add to beef mixture; cook and stir 1 to 2 minutes or until thickened.
• 3 To serve, spoon 1/4 of guacamole down center of each tortilla. Top each with 1/4 of beef mixture. Top with salsa. Fold bottom edge of tortilla toward center; fold 2 sides toward center, slightly overlapping.