Description:

 

Ingredients for 6 to 8 servings:
1 jar (16 oz.) red sause made of tomatoes and other vegetables
1/4 cup vegetable oil, divided
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
2 large cloves garlic, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 lb. sirloin steak, cut into 2-inch strips
1 small red bell pepper, cut into strips
1 small green bell pepper, cut into strips
1 small onion, sliced
6-inch fajita-size flour tortillas, warmed
Sour cream

Preparation:
Combine salsa, 2 tablespoons vegetable oil, cilantro, chili powder, garlic, cumin and salt in large bowl. Add beef; cover. Marinate in refrigerator for at least 1 hour.

Heat remaining vegetable oil in large skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, for 5 to 6 minutes or until onions are slightly golden and peppers are tender. Add beef mixture; cook, stirring occasionally, for 7 to 8 minutes or until meat is no longer pink.

Serve in tortillas; top with sour cream.