2 tbsp. olive oil
1 medium red onion, sliced
1 red bell pepper, sliced
1/2 lb. round, flank, or skirt steak, cut into 1/4 inch thick, long narrow
strips
3/4 c. frozen whole kernel corn, cooked according to pkg. directions and drained
1 jalapeno chili, minced with seeds
1/2 tsp. ground cumin
1/2 tsp. chili powder
Salt and freshly ground pepper
1 1/2 tbsp. minced fresh cilantro
Corn or flour tortillas
Grated Cheddar cheese
Chopped fresh tomatoes
Sour cream

Heat oil in heavy, large skillet over medium heat. Add onion and bell pepper; saute until tender, about 10 minutes. Transfer to plate. Add steak to skillet and stir until no longer pink, about 1 minute. Return onion and pepper to skillet. Add corn, jalapeno, cumin, and chili powder; stir until heated through. Season with salt and pepper (freshly ground). Remove from heat and mix in cilantro. Transfer steak mixture to heated bowl and keep warm. Cook tortillas over gas flame or electric burner until they just begin to color. Transfer to napkin-lined basket. Serve tortillas, steak mixture, cheese, tomatoes, and sour cream separately, so diners can assemble tacos at the table. 2 servings. Can be doubled or tripled.