Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         boneless beef top sirloin
                        steak -- 1 inch thick
     3/4  cup           salsa
   2      tablespoons   olive oil
   2      tablespoons   lime juice
   2      tablespoons   tequila
   2      cloves        garlic -- minced
   1      large         red bell pepper -- cut in
                        half
   1      large         yellow bell pepper -- cut in
                        half
   4      slices        red onion -- cut 1/4 inch
                        thick
   8                    flour tortillas -- (7-inch) --
                        heated
   1      cup           Sargento Classic Supreme
                        -- shredded cheese
                        for tacos

Preparation:

Place meat in plastic bag. Add salsa, oil, lime juice, tequila and garlic. Close bag securely; turn to combine ingredients and coat meat. Add peppers and onion slices. Marinate in refrigerator at least 2 hours or up to 24 hours. Remove meat and vegetables from marinade; reserve marinade. Grill beef and vegetables 4 to 5 inches from heat source about 5 minutes per side or until beef is medium-rare (145F). Remove to carving board; slice beef an= d peppers into thin strips and separate onions slices into rings. To serve, divide beef and vegetables among heated tortillas. Heat remaining marinade to a boil; drizzle over beef and vegetables. Sprinkle with Taco cheese; roll up. Source: The Salt Lick, Austin, Texas, Sargento Selections