WHAT YOU NEED
beef sirloin steak, thinly sliced
KRAFT Lite Zesty Italian Dressing, divided
green peppers, cut into strips
onion, cut into wedges
flour tortillas (6 inch), warmed
KRAFT 2% Milk Shredded Sharp Cheddar Cheese
BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
TACO BELL® Thick & Chunky Salsa
KRAFT KITCHENS TIPS
Reduce dressing to 1/4 cup. Substitute 3 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips for the sliced steak. Do not marinate. Cook chicken breast strips in the 1/4 cup dressing with the peppers and onions; spoon over tortillas. Continue as directed.
For an easy twist, prepare as a stir-fry; omitting the toppings, and served over hot cooked Minute Rice
8 servings, 2 fajitas each
Combine steak and 1/4 cup of the dressing in glass bowl; cover. Refrigerate 1 to 2 hours to marinate, stirring occasionally. Remove steak; discard marinade.
Cook steak in remaining 1/4 cup dressing in large skillet on medium-high heat in 5 to 6 min. or until no longer pink. Remove steak; keep warm.
Add peppers and onion; cook until tender. Add steak; cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa.