Beef Fajitas Ingredients Marinade 2 tablespoons lime juice 1 tablespoon honey 1 tablespoon vegetable oil 2 teaspoons chili powder 2 cloves garlic, finely chopped Fajitas 3/4 lb lean boneless beef top round steak (slightly frozen, cut into thin strips) 1 onion, thinly sliced 1 red or green bell pepper, cut into strips 1 teaspoon cornstarch 1/4 cup cold water 1/3 cup guacamole 4 Old El PasoŽ flour tortillas for burritos (from 11.5-oz package), heated 1/3 cup Old El PasoŽ salsa (any variety) Directions In medium nonmetal bowl, stir together all marinade ingredients. Add beef strips; stir to coat. Cover; refrigerate 30 minutes to marinate, stir occasionally. Spray 12-inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 3 to 4 minutes or until vegetables are crisp-tender and beef is no longer pink. In small bowl, stir cornstarch and cold water until smooth. Add to beef mixture; cook and stir 1 to 2 minutes or until thickened. To serve, spoon 1/4 of guacamole down center of each tortilla. Top each with 1/4 of beef mixture. Top with salsa. Fold bottom edge of tortilla toward center; fold 2 sides toward center, slightly overlapping. Back