Beef Fajita Salad In Tortilla Basket

Trim fat from steak, then cut steak diagonally into thin slices.

Combine steak, onion, and next 3 ingredients in a large zip-top heavy-duty plastic bag. Seal bag and marinate in the refrigerator for 30 minutes to 1 hour.

Lightly coat both sides of tortillas with cooking spray. Sprinkle chili powder evenly over both sides of tortillas.

Place each tortilla over the bottom of a 10-oz. custard cup coated with cooking spray. Shape the tortillas around the cups to form baskets. Place cups on a baking sheet and bake at 375 degrees F for 10 minutes or until tortillas are crisp. Set aside to cool.

Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Add steak mixture and saute for 3 minutes or until desired degree of doneness.

To serve, place 1/4 c shredded lettuce, 3/4 c steak mixture, and 1/2 cup diced tomato into each tortilla basket. Top each with 2 Tb. sour cream and 2 Tb. guacamole. Sprinkle each serving with 1 Tb. sliced green onions.