Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp. Stir in the gravy and cook until the mixture is hot and bubbling.Spoon the beef mixture onto the tortillas. Top with shredded Cheddar cheese and Pace Chunky Salsa, if desired. Wrap the tortillas around the filling.
1 tablespoon vegetable oil1 pound boneless beef top round steak, cut into strips1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)1 medium onion, sliced (about 1/2 cup)1 can (10 1/4 ounces) Campbell’s® Beef Gravy8 flour tortilla, warmed
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