Steak, Bacon and Veggie Tacos

• 1 beef skirt steak (1-1/2 lb./675 g)
• 1 Tbsp. cracked black pepper
• 6 slices bacon, cut into 1-inch pieces
• 2 small sweet green peppers, chopped
• 1 jalapeno 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

1. Cut steak across the grain into thin strips; toss with black pepper.
2. Refrigerate 30 min.
3. Meanwhile, cook and stir bacon in large heavy skillet on medium heat until crisp.
4. Remove bacon from skillet with slotted spoon; drain on paper towels.
5. Discard drippings from skillet.
6. Heat same skillet on high heat.
7. Add half the steak strips; cook 2 min.
8. or until evenly browned, stirring frequently.
9. Remove from skillet.
10. Place in medium bowl; cover to keep warm.
11. Repeat with remaining steak strips.
12. Add sweet peppers, jalapeno peppers, onions and garlic to skillet; cook 5 min.
13. or until vegetables are crisp-tender, stirring constantly.
14. Stir in steak and bacon; cook and stir 3 min.
15. Remove from heat.
16. Top meat mixture with cheese; cover.
17. Let stand until melted.
18. Serve wrapped in tortillas.

beef skirt, cracked black pepper, bacon, sweet green peppers, pepper, onion, garlic, philadelphia, flour tortillas

Taken from www.kraftrecipes.com/recipes/steak-bacon-veggie-tacos-178455.aspx (may not work)