YIELD: 24 servings 3 lbs. potatoes, cut into 1 /2-in. cubes vegetable oil as needed 2 lbs., 4 oz. beef flank steak, cut in thirds lengthwise, then cut across in 1 /4-in. slices3 /4 cup Worcestershire sauce salt and pepper as needed 6 oz. green onions, sliced (white and light green only) 12 oz. cheddar cheese, grated 24 warmed flour tortillas (10-in. diameter) In a large pot, combine potatoes and cold water to cover. Bring to a boil; reduce heat and simmer about 10 minutes or until tender. ...
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