|Boneless sirloin steak||1 1⁄2 Pound, cut into thin strips|
|Cooking oil||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Ground cumin||1 1⁄2 Teaspoon|
|Seasoned salt||1 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Crushed red pepper flakes||1⁄2 Teaspoon|
|Green pepper||1 Large, julienned|
|Onion||1 Large, julienned|
In a skillet over medium heat, brown the steak in oil.
Place steak and drippings in a slow cooker.
Add lemon juice, garlic, cumin, salt, chili powder and red pepper flakes; mix well.
Cover and cook on high for 2-1/2 to 3 hours or until meat is tender.
Add green pepper and onion; cover and cook for 1 hour or until vegetables are tender.
Warm tortillas according to package directions; spoon beef and vegetables down the center of tor-tillas.
Top each with cheese, salsa, sour cream, lettuce and tomatoes if desired.
Fold in sides of tortillas and serve immediately.