1 tablespoon vegetable oil
2 small red or green bell peppers, cut into strips
1 small onion, sliced
3 large clove garlic, finely chopped
1 pound lean beef sirloin or boneless, skinless chicken breast meat, cut into 2-inch strips
1 1/4 teaspoons ground cumin
1 teaspoon chili powder
1/2 cup ORTEGAR Thick & Chunky Salsa
4 (6-inch) fajita-size tortillas, warmed
Total time: 25 mins

Toppings: sour cream, chopped fresh cilantro, guacamole, shredded cheddar cheese and olives.
1.Heat oil in large nonstick skillet. Add bell peppers, onion and garlic; cook, stirring occasionally, until onion is slightly golden and peppers are tender.
2.Stir in beef or chicken, cumin and chili powder; cook, stirring occasionally, until meat is no longer pink. Stir in salsa; heat through.
3.Serve in tortillas; top with desired toppings.