Steak, Bacon And Veggie Tacos

Let's make some tacos! Seasoned steak mingles with roasted peppers and bacon for this classic Mexican taco presentation.  As always...Kraft Recipe, Kraft Ingredients.

Ingredients:

• 1 beef skirt steak
• 1 tbsp. cracked black pepper
• 6 slices bacon, cut into 1-inch pieces
• 2 small sweet green peppers, chopped
• 1 jalapeño pepper, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-1/2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese
• 8 large flour tortillas, warmed

Directions:

• Cut steak across the grain into thin strips; toss with black pepper, refrigerate 30 min. 
• Meanwhile, cook and stir bacon in large heavy skillet on medium heat until crisp. 
• Remove bacon from skillet with slotted spoon; drain on paper towels; discard drippings from skillet.
• Heat same skillet on high heat. 
• Add half the steak strips; cook 2 min. or until evenly browned, stirring frequently. 
• Remove from skillet; place in medium bowl; cover to keep warm. 
• Repeat with remaining steak strips.
• Add sweet peppers, jalapeño peppers, onions and garlic to skillet; cook 5 min. or until vegetables are crisp-tender, stirring constantly. 
• Stir in steak and bacon; cook and stir 3 min. 
• Remove from heat.
• Top meat mixture with cheese; cover. 
• Let stand until melted. 
• Serve wrapped in tortillas.

Serve these delicious tacos with a side of hot cooked long-grain rice and refried beans.