Beef Fajitas

Ingredients

• 2 teaspoons chili powder 
• 1 teaspoon cornstarch 
• 4 8-inch flour tortilla for burritos (; from 11-oz package old el paso®
• 2 cloves garlic finely chopped
• 0.3 cup guacamole 
• 1 tablespoon honey 
• 2 tablespoons juice of lime 
• 1  onion thinly sliced
• 1  bell pepper green red cut into strips
• 0.3 cup salsa old el paso® (any variety)
• 0.8 lb top round boneless frozen lean cut into thin strips
• 1 tablespoon vegetable oil 
• 0.3 cup water cold

Equipment

• bowl
• frying pan

Directions

1. In medium nonmetal bowl, stir together all marinade ingredients.
2. Add beef strips; stir to coat. Cover; refrigerate 30 minutes to marinate, stirring occasionally.
3. Spray 12-inch nonstick skillet with cooking spray.
4. Heat over medium-high heat until hot.
5. Add beef and marinade; cook and stir 2 minutes.
6. Add onion and bell pepper; cook and stir 3 to 4 minutes or until vegetables are crisp-tender and beef is no longer pink. In small bowl, stir cornstarch and cold water until smooth.
7. Add to beef mixture; cook and stir 1 to 2 minutes or until thickened.
8. To serve, spoon 1/4 of guacamole down center of each tortilla. Top each with 1/4 of beef mixture. Top with salsa. Fold bottom edge of tortilla toward center; fold 2 sides toward center, slightly overlapping.