- 1
Ingredients
- 1 Heat closed contact grill 5 minutes. In shallow nonmetal dish, mix taco seasoning mix, lime juice, chipotle chiles and honey. Add beef, bell pepper and onion; toss to coat.
- 2 When grill is heated, place beef and vegetables on bottom grill surface. Close grill; cook 4 to 6 minutes, turning mixture occasionally, until beef is desired doneness and vegetables are crisp-tender.
- 3 Spoon beef and vegetables evenly down center of each warm tortilla. Top with guacamole, sour cream, shredded lettuce and/or chopped tomatoes. Roll up each tortilla around filling.
Preparation
Step 1
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tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
fat-free flour tortillas (8 inch), heated
Heat closed contact grill 5 minutes. In shallow nonmetal dish, mix taco seasoning mix, lime juice, chipotle chiles and honey. Add beef, bell pepper and onion; toss to coat.
When grill is heated, place beef and vegetables on bottom grill surface. Close grill; cook 4 to 6 minutes, turning mixture occasionally, until beef is desired doneness and vegetables are crisp-tender.
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If you have a smaller contact grill, cook half of the beef and vegetable mixture at a time. Keep the cooked portion warm by covering it with waxed paper.
This recipe was super easy and super flavorful! If you can't handle spicy this may not be for you though. I served it with tex-mex sour cream which added even more flavor. Next time I would like to try making it with chicken. By far one of my favorites--can't wait to make it for family & friends!
This was a quick and fabulous recipe. Growing up in the SW I enjoy spicy/hot so I added extra chillies, served with homemade guacamole and margaritas. I would serve this dish to guests. Yum!
Wheaties
of people would make this recipe again.
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