1 1/2 lb. boneless sirloin, cut into thin strips
2 T. vegetable oil
2 T. lemon juice
1 garlic clove, minced
1 1/2 tsp. ground cumin
1 tsp. seasoned salt
1/2 tsp. chili powder
1 green bell pepper, thinly sliced
1 onion, thinly sliced
6 to 8 flour tortillas
Shredded Cheddar cheese (optional)
Sour cream (optional)
Brown the steak in oil. Place the steak and drippings into the crock pot. Add
lemon juice, garlic, cumin, salt, and chili powder. Mix well. Cover and cook on
HIGH for 2 1/2 to 3 hours, or until meat is tender.
Add green pepper and onion; cover and cook for 1 hour more.
Warm the tortillas. Spoon beef and veggies down the center of the tortillas.
Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired. Fold
in the sides of the tortillas and serve immediately.