1 1/2 pounds beef flank steak
1 (16 ounce) package frozen loose-pack pepper stir-fry vegetables (yellow, green and red sweet peppers and onions)
1 (16 ounce) jar green salsa
8 (9 to 10 inch) flour tortillas, warmed
1/2 cup dairy sour cream

Trim fat from meat. Cut meat into portions to fit into 3 1/2 or 4 quart slow cooker.

Place stir-fry vegetables in the cooker. Top with meat. Pour salsa over all.

Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Remove meat from cooker; slice across the grain. Strain peppers, reserving 1/3 cup liquid. Stir meat and 1/3 cup cup of the reserved juices into vegetables.

Serve in warm tortillas and top with sour cream.