2/3 c. picante sauce
1 tsp. cornstarch
1 tsp. ground cumin
1/2 tsp. salt
2 tbsp. vegetable oil
1 lb. sirloin or top round steak, cut into short, thin strips
1 med. onion, cut into 1/4 inch wedges
1 med. green pepper, cut into short, thin strips
1 garlic clove, minced
8 flour tortillas (7 to 8 inch), warmed
Avocado slices
Sour cream (opt.)

Combine picante sauce, cornstarch, cumin and salt in small bowl; set aside. In large skillet or wok over high heat, heat oil until hot but not smoking. Add meat, onion, pepper and garlic; stir-fry 3 to 4 minutes or until meat is cooked through and vegetables are crisp- tender. Stir picante sauce mixture to blend ingredients; add all at once to skillet.

Cook and stir about 1 minute or until sauce thickens. Spoon about 1/2 cup mixture into each tortilla; top with avocado, sour cream, if desired and additional picante sauce. Makes 4 servings. Can also top with chopped tomato, green onions and lettuce.