1. Combine drained tomatoes, green chilies, chili powder, cumin and salt in medium bowl. Add steak; toss to coat. 2. Heat 1 tablespoon oil in large skillet over medium-high heat. Add half of the steak mixture; cook 3 minutes or until steak strips are no longer pink in centers, stirring frequently. 3. Remove from skillet; cover to keep warm. Cook remaining steak mixture; add to rest of steak mixture. 4. Add remaining 1 tablespoon oil to skillet; stir in bell peppers and onion. Cook and stir 7 minutes or until crisp-tender. Return steak strips to skillet; cook 1 minute or until hot, stirring occasionally. 5. Spoon 1/2 cup of the steak mixture onto each tortilla. Top with cilantro, salsa and/or sour cream, if desired. Roll up. ---------------------------------------------------------------------------
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Ingredients
