1 1/2 lbs. boneless sirloin steak, about 1 1/2 inch thick
3 tbsp. vegetable oil
1 tbsp. chopped fresh or 1 tsp. dried oregano leaves
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
12 (10 inch) flour tortillas
2 tbsp. vegetable oil
2 lg. onions, sliced
2 med. green or red bell peppers, cut into 1/4 inch strips
1 (8 oz.) jar picante sauce
2 lg. tomatoes, chopped
1/2 head lettuce, shredded
Sour cream

Combine in large skillet 3 tablespoons oil and sirloin steak cut into strips. Add seasoning ingredients and large onion sliced. Let simmer until meat is almost cooked thoroughly. Add to skillet the pepper strips, and cook until peppers are cooked yet still crisp. In separate bowls place chopped tomatoes, shredded lettuce and sour cream. Just before serving take tortilla shells and place in microwave or oven to warm.

Take tortilla and place meat, onions and peppers on bottom. Tomatoes on next layer followed by lettuce, sour cream and picante sauce. Fold in one side of tortilla shell and then other on top of first side. Serve with Spanish rice. Makes enough for 6 people.