A contact grill cooks the filling in a flash for fajitas that are bursting with fresh flavors.

Ingredients

* 1/2 lb. boneless beef sirloin steak, cut into thin bite-size strips
* 2 slices (1/2 inch thick) large onion, separated into rings
* 1/2 medium green bell pepper, cut into thin bite-size strips
* 2 Tbs. fajita seasoning
* 2 Tbs. lime juice
* 4 8-inch flour tortillas
* 4 Tbs. sour cream
* 4 Tbs. salsa

Directions

Heat closed contact grill 5 minutes. Meanwhile, in large nonmetal dish or resealable food-storage plastic bag, mix steak, onion, bell pepper and fajita seasoning; stir or turn bag to coat. When grill is heated, place steak and vegetables on bottom grill surface, spreading evenly; close grill. Cook 4-6 minutes or until steak is desired doneness and vegetables are crisp-tender. Place steak and vegetables on plate; drizzle with lime juice.

Spoon steak and vegetables down center of each tortilla. Top each with sour cream and salsa. Bring sides of each tortilla up over filling; press to seal. Clean grill by carefully wiping with damp paper towel. Place 2 filled tortillas on hot grill; close grill. Cook about 1 minute or until tortillas are heated. Repeat with remaining filled tortillas.

Yield: 4 fajitas, 2 servings

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