Preheat oven to 425°F. Heat 1 tbsp. vegetable oil in a large skillet. Add 1 cup each: slivered red and green bell peppers and white onion. Cook over medium heat for 3 to 5 minutes or until vegetables are crisp-tender. Add 1/2 lb. cooked Raley’s Black Angus Beef tri tip roast, cut into bite-size strips, 1 tbsp. Mexican seasoning and 1 tbsp. lime juice; cook, stirring frequently, for 3 to 5 minutes more or until beef is hot. Place 4 large Tia Rosa Flour Tortillas on two large baking sheets. Divide beef mixture and the contents of 1 (8-oz.) package Sargento Shredded Cheddar Jack Cheese on top of one side of each tortilla. Close and bake for about 10 minutes or until tortillas are lightly browned and crisp.Serve with Rojo’s Salsa, sour cream and avocado slices, if desired.
Makes 4 dinner servings.
1 tsp vegetable oil, 1 cup slivered red bell peppers, 1 cup slivered green bell peppers, 1 cup slivered onion, 1/2 lb Raley's Black Angus Beef tri tip roast, 1 tbsp Mexican seasoning, 1 tbsp lime juice, 4 Large Tia Rosa Four Tortillas, Sargento Shredded Cheddar Jack Cheese, Rojo's Salsa, sour cream, avocado slices
