1/4 cup olive oil
2 tablespoons garlic powder
4 1/2 tablespoons lemon juice
1 1/2 tablespoons chicken bouillon granules
4 corn tortillas
Heat oil in a large skillet over medium heat. Add the garlic powder, lemon juice, and chicken bouillon; cook stirring constantly. Stirring occasionally, add the corn tortillas. Add steak, chicken, onion, celery, mushrooms, tomatoes, and water. Reduce heat; cover and simmer for about 30 minutes.