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1 tbsp vegetable oil; 1 boneless beef top round steak (about 1 pound), cut into strips; 1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups); 1 medium onion, sliced (about 1/2 cup)
No need for tears: Here's how to cut an onion without crying, including tips like a sharpened knife, freezing onions, and protection to keep eyes from watering. ... 800-290-4726 more ways to reach ...
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Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through. Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the pepper and onion in the skillet and cook until they're tender-crisp.
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The term originally referred to skirt steak, the cut of beef first used in the dish. [3] Popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. [4] [5] In restaurants, the meat is usually cooked with onions and bell peppers.