• 1   pound 
    beef breakfast steaks (thinly sliced eye of round)
  • 1/4  teaspoon 
  • 1   cup 
    strong coffee
  • 2   tablespoons 
  • 2   teaspoons 
    chili powder
  • 2   teaspoons 
    vegetable oil
  • 1   small  
    red onion, thinly sliced
  • 1   
    red or green sweet pepper, thinly sliced
  • 12  6  inches 
    tortillas (flour, corn, or whole wheat)
  • 3/4  cup 
    prepared corn relish
    Fresh cilantro leaves (optional)
Thinly slice the steaks (as for stir-fry). Sprinkle steaks with salt; set aside. For sauce, in small bowl whisk together coffee, ketchup, and chili powder.
In 12-inch skillet heat oil over medium-high heat; add beef. Cook and stir 2 to 3 minutes or until brown on all sides. Add sauce, onion, and sweet pepper. Cook 6 to 8 minutes or until vegetables are tender and sauce is thickened.
Meanwhile, wrap tortillas in paper towels. Warm in microwave on 100 percent power for 30 seconds. Spoon steak and vegetable mixture on tortillas. Top with corn relish and sprinkle cilantro. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 596, Fat, total (g) 20, chol. (mg) 74, sat. fat (g) 6, carb. (g) 71, Monosaturated fat (g) 10, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 18, pro. (g) 32, vit. A (IU) 1360.53, vit. C (mg) 40.74, Thiamin (mg) 0.62, Riboflavin (mg) 0.47, Niacin (mg) 10.86, Pyridoxine (Vit. B6) (mg) 0.88, Folate (g) 133.05, Cobalamin (Vit. B12) (g) 1.22, sodium (mg) 1169, Potassium (mg) 680, calcium (mg) 161.55, iron (mg) 5.22, Percent Daily Values are based on a 2,000 calorie diet
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