Beef Fajitas From Kraft

1-1/2

lb. beef sirloin steak, thinly sliced

1/2

cup KRAFT Lite Zesty Italian Dressing, divided

2

large green peppers, cut into strips

1

large onion, cut into wedges

16

flour tortillas (6 inch), warmed

1

cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

1

cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1/2

cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

Make It

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.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips


Substitute

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.

Variation

For an easy twist, prepare as a stir-fry; omitting the toppings, and served over hot cooked Minute Rice