Ingredients Jump to Instructions ↓

  1. 1 lb Beef flank steak

  2. Nonstick spray coating 6 Flour tortillas (7-inch)

  3. 1 c Salsa

  4. 1 ts Cornstarch

  5. 1/2 ts Instant beef bouillon

  6. -granules 1 md Zucchini, cut into thin

  7. -strips (2 cups) 4 Green onions, bias cut into 1-inch lengths

  8. 1 tb Cooking oil

  9. 1/2 c Monterey Jack cheese,

  10. 2 oz 10-ounce custard cups with nonstick spray coating. Brush tortillas lightly with warm water to soften. Gently press into cups. Bake at

  11. 350 F for 12 to 15 minutes. Remove from cups and set aside. For sauce, combine salsa, cornstarch and bouillon; set aside. Spray a large skillet with nonstick coating. Preheat over high heat. Cook and stir zucchini over high heat for 1 1/2 minutes. Add the onions; cook and stir

  12. 1 1/2 minutes more or until the vegetables are crisp-tender. Remove from skillet. Place oil in hot skillet. Cook and stir half of the beef for 2 to 3 minutes. Remove cooked beef and cook the other half. Return all of the beef to skillet. Stir sauce and add to skillet. Cook and stir until mixture is thick and bubbly. Continue cooking for 2 minutes more. Stir in the vegetable mixture. Evenly divide the meat mixture among the tortilla cups and top with cheese. Serve immediately. Makes

  13. 6 servings.


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