8 ounces skirt steak, sliced
1 large green bell pepper, seeded and sliced
1 medium red onion, sliced
1 box mexican rice, or homemade
3 large flour tortillas, warm
3 tablespoons sour cream
3 tablespoons taco sauce
Recipe
Marinate skirt steak as desired (Italian dressing, lime juice, red wine, etc).
Cook rice according to package directions. In large skillet, cook beef and vegetables until done. Keep hot.
On each tortilla, spread 1 cup of rice and 1/3 of beef. Top each with onions and peppers, and finish with sour cream and taco sauce. Optional: green onions, cheese, tomatoes and jalapenos.