Fajita Crepes

Partially freeze steak; slice diagonally across grain into 1/4-inch strips, and place in a large shallow dish. Add green pepper, onion, and mushrooms; set aside.

Combine fajita marinade mix and next 4 ingredients. Pour marinade over beef mixture; cover and refrigerate 4 to 6 hours.

Remove beef and vegetables from marinade, discarding marinade. Cook half of beef and vegetables in a large skillet coated with cooking spray over medium-high heat, stirring constantly until beef browns on both sides. Remove from skillet; repeat procedure.

Spoon beef and vegetables evenly down center of spotty side of each crepe; top each with 1-1/2 teaspoons picante sauce. Fold sides over and place, seam side down, in a lightly greased 13 x 9 x 2-inch baking dish. Spread remaining sour cream down center of folded crepes, and cover with aluminum foil.

Bake at 350 degrees F for 30 minutes or until thoroughly heated. Uncover, and top with remaining picante sauce. Serve fajitas with guacamole, green onions, and shredded Cheddar cheese.