Southwestern Flavored Beef Tortilla Wraps

This dish does not take a super long time to make, is very tasty and something different to serve for dinner. With a little help from the grocery store I purchased an already packaged combination of sliced peppers. Some of the ingredients I had on hand, however when I figured out the cost for making this I relied on old store receipts to come up with a total cost. After purchasing the beef, peppers, wraps and cheese, the total cost came to $21.36.  The yield was 8 wraps at a cost of $2.67 per person.


1 pkg. beef sirloin tips (a.k.a. flap steak) - approximately 1#
1 pkg. of a shredded Mexican blend cheese
1 16.5 jar prepared picante (I used medium heat)
1 16.5 jar prepared queso sauce - at room temperature
1 small container sour cream
1 pkg. 10" flour tortillas
1 large sweet onion - cut in half and then sliced
2 1/2 cups sliced peppers (I used a combination of green, yellow, red and orange)
2 tbsp. dry rub
2 tbsp. oil (any kind)
Cooking Spray

DRY RUB RECIPE:
1 tbsp. chili powder
1 tbsp. onion powder
1/2 tsp. cumin
1/2 tsp. kosher salt - use less if you are using table salt
1/2 tsp. black pepper
1/4 tsp. granulated garlic
1/4 tsp. cayenne pepper


Start out by making the dry rub - combine all ingredients in a jar or bowl and mix well and set aside. Preheat your oven to 350 degrees.

Cut the beef strips in half (this way they will fit the skillet).  Season both sides of the beef with the dry rub, reserving 2 tsp. for later on.  Slice the onions and peppers and set aside.

In a skillet over moderately high heat add the oil and when it comes up to just about a smoking temperature add in the sirloin tips. Sear them for 2 minutes per side and place on a plate to rest for about 20 minutes.  They should still be rare at this point.  After the beef rests, slice in strips against the grain. The grain runs from left to right, so you slice the beef from top to bottom.

In the same pan over moderately low heat, add in the onion, 1 tsp. dry rub and a touch more oil if need be.  Stir to coat and pick up some of the pan spices from when you seared the beef.  Cook and stir the onions until the onions begin to soften.
Next, add in the peppers and 1 tsp. dry rub.  Stir and cook over low heat for about 10 minutes and remove from the heat.


Assemble the wraps with about 1 tbsp. each picante and queso and a portion of the onions, pepper and beef.
Roll up all 8 tortillas and place seam side down in a casserole dish (9 x 13) that has been sprayed with a cooking spray.  On top of the wraps spread some more of the queso and picante (as much or as little as you like) and the Mexican cheese blend.

Cover with aluminum foil and bake in a 350 degree oven for about 25 minutes until the cheese is completely melted.