Cut beef across grain into thin, bite-size strips. Or cut chicken into bite-size strips. Season beef or chicken with garlic salt and pepper.
Heat a large skillet over medium-high heat 1 minute. Brush skillet lightly with oil. Add half of the beef or chicken. Cook, stirring often, 2 to 4 minutes or until beef is lightly browned or chicken is browned and no pink remains. Transfer to warm plate; keep warm. Repeat cooking remaining beef or chicken.
In the same skillet, cook onion and green pepper in a small amount of hot oil for 3 to 4 minutes or until tender.
On four warm plates, top tortillas with beef or chicken. Add pico de gallo, salsa and/or chili sauce, and green pepper mixture. Serve with beans and Mexican rice. Garnish with cilantro and chili peppers, if you like. Makes 4 servings.
