Morton Salt

1. Combine steak with the marinade ingredients in a zipper type bag. Shake to distribute the marinade evenly, coating the entire piece of meat.
2. Refrigerate steak and marinade for at least 8 hours, preferably overnight.
3. Remove steak from bag and cut into one-inch strips.
4. Cook strips over medium high heat until browned and cooked through.
5. Spread one tablespoon of refried beans and one tablespoon of sour cream on each flour tortilla. Top with ½ cup of each shredded cheese and desired amount of steak.
6. Coat a large sauté pan with no stick cooking spray; place tortilla in pan cheese side up. Cook tortilla over low heat until lightly browned; fold in half and cook each side until cheese is melted.
7. In a small bowl, combine all ingredients for the Zesty Dipping Sauce.
8. Cut each tortilla into wedges and serve with Zesty Dipping Sauce. Chef’s
Tip: You can substitute whiskey or beer for the tequila. For a non-alcoholic option try substituting a flavorful ginger ale for the tequila.

1 pound Flank Steak
Marinade
1/4 Cup Lime Juice
1 Cup Canola Oil
1 teaspoon Morton^® Season All^® Seasoned Salt
1/4 Cup Tequila
2 cloves Garlic
3 sprigs Fresh Oregano    
3 sprigs Fresh Rosemary
1 can Refried Beans
1/2 Cup Sour Cream
10 six-inch, individual flour tortillas    
2 Cups Shredded Cheddar Cheese
2 Cups Shredded Chihuahua Cheese
Zesty Dipping Sauce
1/2 Cup Sour Cream
1 tablespoon Cholula Hot Sauce    
1 teaspoonsp Ketchup    
1 teaspoon Morton^® Season All^® Seasoned Salt
1 teaspoon Black Pepper, ground