2 large canned chipotle peppers in adobo sauce, finely chopped
3 lb. boneless beef sirloin steak, cut into strips
1/2 cup sour cream
2 Tbsp. fresh lime juice
2 Tbsp. oil, divided
2 green peppers, cut into strips
2 red peppers, cut into strips
1 large onion, halved, sliced
12 flour tortillas (8 inch), warmed
Let's Make It
Mix steak sauce and chipotle peppers in large bowl. Add meat; toss to evenly coat with sauce. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream and lime juice. Refrigerate until ready to use.
Remove meat from marinade; discard marinade. Heat 1 Tbsp. oil in large skillet on medium-high heat. Add meat, in batches; cook and stir 3 min. or until evenly browned. Remove from skillet; cover to keep warm. Add remaining oil, green peppers, red peppers and onions to skillet; cook and stir 3 to 4 min. or until vegetable are crisp-tender.
Return meat to skillet; stir. Cook 5 min. or until heated through, stirring occasionally. Spoon down centers of tortillas; top with sour cream mixture. Roll up.
Substitute 1/4 cup red salsa for the chopped chipotle peppers.
Prepare using a beef flank steak.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4g
Trans Fat 0.5g
Total Carbohydrates 30g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.