Stir-Fried Beef Salad in Tortilla Cups

4 flour tortillas (8-inch), warmed

Vegetable cooking spray

1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 pound), cut into very thin strips

1/2 teaspoon garlic powder or 2 cloves garlic, minced

1 tablespoon vegetable oil

1/2 cup picante Sauce

1/4 cup prepared Italian salad dressing

4 green onions, cut into 1-inch pieces

1 cup cherry tomatoes cut in half

4 cups mixed salad greens torn into bite-sized pieces

1.  Heat the oven to 400°F. Place 4 (4-ounce) custard cups upside-down in a shallow baking pan. Drape 1 tortilla over each cup. Spray each with the cooking spray.

2. Bake for 10 minutes or until the edges of the tortillas are golden. Let cool.

3. Season the beef with the garlic powder.

4. 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.

5. Stir the picante sauce, dressing, onions and tomatoes in the skillet and heat to a boil. Return the beef to the skillet and cook until the beef is cooked through.

6. Arrange 1 cup greens in each tortilla cup. Spoon the beef mixture over the greens.