Fajita Tortilla Bowls

6 spinach tortillas
2 tablespoons butter or margarine, melted
1 tablespoon vegetable oil
1 pound boneless pork loin chops, cut into thin strips
1 envelope fajita seasoning mix
1 medium onion, thinly sliced
1 sweet red pepper, thinly sliced
1 green pepper, thinly sliced
4-1/2 cups shredded lettuce
1 medium tomato, chopped

Place six 10-oz. custard cups upside down in a shallow baking pan; set aside. Brush both sides of tortillas with butter; place in a single layer on ungreased baking sheets. Bake, uncovered, at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortilla from cups to cool on wire racks.

Heat oil in a large skillet over medium-high heat. Add pork and seasoning mix; cook and stir until meat juices run clear. Remove pork with a slotted spoon. In the drippings, saute onion and peppers until crisp-tender. Place lettuce in tortilla bowls; top with pork, pepper mixture and tomato. Makes 6 servings.

Note: 4-in.-diameter foil balls can be used instead of custard cups.