Ingredients

1 pound beef top round or boneless chuck shoulder steaks, cut 1/2-inch thick
1 green or red bell pepper, cut lengthwise into thin strips
1 medium onion, cut lengthwise into thin wedges
8 flour tortillas (8 inches), warmed
1 cup shredded Co-Jack cheese
1 cup prepared picante sauce
2 avocados, peeled, seeded, cut lengthwise into thin slices

Marinade:
2 tablespoons fresh orange juice
2 tablespoons white vinegar
1 teaspoon finely chopped garlic or 1 large clove garlic, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

Combine marinade ingredients. Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. Place beef and half of marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours or overnight, if desired, turning occasionally.

Place bell pepper, onion and remaining marinade in separate plastic bag, turning to coat. Close bag securely and marinate in refrigerator while marinating beef.

Heat large nonstick skillet over medium-high until hot. Remove vegetables from marinade. Add vegetables to skillet and stir-fry 3 minutes or until crisp-tender. Remove from skillet.

Heat same skillet until hot. Remove beef from marinade; discard marinade. Add beef to skillet and stir-fry (1/2 at a time) 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Return vegetables to skillet; toss to combine.

Serve beef and vegetable mixture in tortillas; serve with cheese, picante sauce and avocados. Serves 4.

Each serving contains 727 calories, 35 gm fat, 66 gm carbohydrates, 1,039 mg sodium, 97 mg cholesterol.