Beef fajitas

8    tortillas
      2 tb Vegetable oil
      1    garlic clove, minced
      1 md Onion, thinly sliced
      1 md Green or red pepper,slivered
      1 lb Beef steak, in thin strips
      1 tb Chili powder
      1 tb Lime juice
      1 tb Pickled jalapeno peppers
    1/2 ts Cumin
 
  Ingredient notes:- Beef steak should be sirloin, flank, or round. Pickled
  jalapeno peppers should be chopped and may be omitted if not desired.
  Toppings for fajitas are a personal choice. Suggestions: Salsa, chopped
  tomatoes, shredded Cheddar cheese, guacamole, sour cream, shredded
  lettuce.
  Variations: for chicken fajitas, omit beef and use 1 lb skinless, boneless
  chicken breasts, cut into thin strips. Saut‚ for 3 to 5 minutes or until
  no longer pink.
  Directions: Wrap stacked tortillas in foil. Bake at 350F(180C) for 5
  minutes
  or until warm. In large skillet, heat 1 TB oil over medium-high heat. Cook
  and stir garlic, onion and sweet pepper for 3 to 5 minutes or until tender.
  Remove from pan.
  Add remaining oil to skillet. Brown beef, about 2 minutes. Stir in chili
  powder, lime juice, jalapeno peppers and cumin.
  Return vegetables to skillet and heat through. Spoon meat mixture onto
  centre of each tortilla, top with desired toppings. Fold up bottom edge,
  then roll up.