Beef Taco Wrap

Serves: 4 people
Time to prep: 15 to 20 minutes

1 pound beef Sirloin Tip Steaks, cut 1/4 to 1/8 inch thick

1/2 cup soft cream cheese

1 package (about 1 to 1-1/4 ounces) taco seasoning mix

1/2 cup water

4 medium flour tortillas (about 10-inch diameter)

1/2 cup prepared salsa


Lettuce, tomatoes, sliced ripe olives

  1. Combine cream cheese and 1 teaspoon taco seasoning mix in small bowl; cover and refrigerate.
  2. Stack beef Steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine water and remaining taco seasoning mix in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
  3. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
  4. Spread 2 tablespoons cream cheese mixture and 2 tablespoons salsa evenly over each tortilla leaving 1-inch border around edge. Top evenly with 1/4 of beef and toppings, as desired. Roll up tightly. Cut in half before serving.

    Courtesy of The Beef Checkoff

1. “Did You Know?” source: Karen MacNeil-Fife, Beyond beer: Wine with Mexican food, September 2000