1 lb. lean sirloin steak, diced (or use ground sirloin)
1 tbsp. vegetable oil
1 (16 oz.) can pinto beans
3 c. peeled, chopped tomato
1 1/2 c. chopped onion
2 tbsp. Worcestershire sauce
2 c. chopped green chilies
6 flour tortillas
2 c. shredded white Cheddar or Monterey Jack cheese
1 1/2 c. shredded lettuce

Brown steak in oil in large saucepan; stir in beans, 1 cup tomatoes, 1 cup onion and Worcestershire sauce. Cook, stirring occasionally for 10 minutes. Meanwhile, bring chilies, 1 cup tomatoes and remaining onion to a boil in a small saucepan. Reduce heat and simmer 5 minutes.

Divide the meat mixture evenly among the tortillas, fold envelope style and place in a lightly greased baking dish. Top with cooked chili mixture and cheese. Bake in preheated 400 degree oven until browned, about 8 to 10 minutes.

Divide lettuce and remaining tomatoes among 6 large plates. Top with tortillas.

Serves 6.