1 each large green, sweet red and yellow peppers, julienned
1 medium onion, halved and sliced
2 tablespoons Crisco® Pure Olive Oil, divided
3/4 pound lean ground beef (90% lean)
1 can (16 ounces) kidney beans, rinsed and drained
3/4 cup salsa
1/4 teaspoon steak seasoning
1/4 teaspoon pepper
6 flour tortillas (8 inches), warmed
1/2 cup shredded reduced-fat cheddar cheese
Instructions
In a large nonstick skillet, saute peppers and onion in 1 tablespoon
oil until crisp-tender. Remove and keep warm.
In the same skillet, cook beef over medium heat until no longer
pink; drain. Place the kidney beans, salsa and remaining oil in a
food processor; cover and process until chopped. Add to beef.
Sprinkle with steak seasoning and pepper; cook and stir until
heated through.
Spoon about 1/3 cup beef mixture down the center of each tortilla;
top each with 1/2 cup pepper mixture. Sprinkle with cheese. Fold
sides and ends over filling and roll up. Yield- 6 servings.
Originally Submitted
4/20/2010
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