A contact grill (like a George Foreman) cooks the filling in a flash for fajitas that are bursting with fresh flavors.

Grilled Beef Fajitas

1⁄2 pound boneless beef sirloin steak, cut into thin bite-size strips
2 slices (1⁄2 inch thick) large onion, separated into rings
1⁄2 medium green bell pepper, cut into thin bite-size strips
2 tablespoons fajita seasoning
2 tablespoons lime juice
4   8-inch flour tortillas for burritos
4 tablespoons sour cream
4 tablespoons thick ‘n chunky salsa

Heat closed contact grill 5 minutes. Meanwhile, in large nonmetal dish or resealable food-storage plastic bag, mix steak, onion, bell pepper and fajita seasoning; stir or turn bag to coat.

When grill is heated, place steak and vegetables on bottom grill surface, spreading evenly; close grill. Cook 4 to 6 minutes or until steak is desired doneness and vegetables are crisp-tender. Place steak and vegetables on plate; drizzle with lime juice.

Spoon steak and vegetables down center of each tortilla. Top each with sour cream and salsa. Bring sides of each tortilla up over filling; press to seal.

Clean grill by carefully wiping with damp paper towel. Place 2 filled tortillas on hot grill; close grill. Cook about 1 minute or until tortillas are heated. Repeat with remaining filled tortillas.

Makes 2 servings.

Recipe from: Pillsbury