Steak, Bacon and Veggie Tacos

• 1 beef skirt steak (1-1/2 lb.)
• 1 Tbsp. A.1. Dry Rub Cracked Peppercorn
• 6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 2 small green peppers, chopped
• 1 jalapeno pepper, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 8 flour tortillas (8 inch)

1. Cut steak across the grain into thin strips; toss with Dry Rub.
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 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 cheese is melted; meanwhile, warm tortillas as directed on package.
18. Top tortillas with meat mixture.

beef skirt, rub cracked peppercorn, bacon, green peppers, pepper, onion, garlic, mozzarella cheese, flour tortillas

Taken from www.kraftrecipes.com/recipes/steak-bacon-veggie-tacos-168190.aspx (may not work)