Barbecue Beef Tortillas

339 Calories/serving
4 Servings

A quickly made tossed salad plus these spicy tortillas make a complete meal.


1 pound beef flank steak, trimmed
1/2 cup chopped onion
1/4 cup chopped celery
1 tablespoon vinegar
1 teaspoon dry mustard
1 teaspoon chili powder
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 teaspoons cornstarch
1 8-ounce can tomato sauce
1 teaspoon brown sugar
4 8-inch flour tortillas
2 tablespoons snipped chives (optional)

Partially freeze meat. Very thinly slice across the grain into bite-size strips; set aside. In a 2-quart casserole stir together onion, celery, vinegar, dry mustard, chili powder, basil, salt, garlic powder, and 1 tablespoon water. Stir in meat. Microwave, covered, on 100% power (high) for 3 minutes. Stir. Microwave, covered, on 50% power (med) about 20 minutes more or until meat is tender, stirring twice.

Stir together cornstarch and 1 tablespoon cold water. Stir cornstarch mixture, tomato sauce and brown sugar into the meat mixture. Microwave, uncovered, on 100% power (high) for 3-4 minutes or till thickened and bubbly, stirring every minute.

Place about 1/3 cup of the meat mixture in center of each tortilla. Roll up and place, seam side down, on a nonmetal serving platter. Spoon remaining meat mixture over tortillas. Microwave, uncovered, on 100% power (high) for 1-2 minutes or until heated through, rotating plate a half-turn once. Top with snipped chives, if desired.