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Ingredients
  • 1 teaspoon ancho or chipotle chili powder
  • salt to taste
  • 1 pound beef skirt steak, trimmed of excess fat
  • 4 slices (¼-inch thick) large sweet or yellow onion
  • ⅔ cup chipotle or jalapeño salsa, divided
  • 2 cups (8 ounces) Sargento® Artisan Blends® Shredded Authentic Mexican Cheese, divided
  • 8 (6-inch) flour tortillas, warmed according to package directions
  • 1 cup shredded romaine lettuce
  • 1 large tomato, chopped
  • Optional toppings: diced ripe avocado, sour cream, chopped cilantro or green onions
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