1 to 2 lb. leftover roast beef
2 bell peppers, chopped
2 lg. tomatoes, chopped
1 med. onion, chopped
Salsa ranchera, or other hot sauce
8 tortillas
Corn oil

Cut leftover roast into 1/8 inch strips. Saute bell peppers in corn oil until tender. Set aside. Saute onion until tender. Add meat, tomatoes and peppers and continue cooking about 20 minutes. Wrap tortillas in foil and heat in oven as per instructions on package. Place meat and vegetable mixture in a center strip on tortillas. Top with salsa ranchera and roll tortillas around mixture, tucking end under. Serve immediately. Serves 4 to 6.