Steak Burritos

Name: Steak Burritos
Ingredients: 2 beef flank steaks (about 1 pound each); 2 envelopes reduced-sodium taco seasoning; 1 medium onion, chopped; 1 can (4 ounces) chopped green chiles; 1 tablespoon white vinegar; 10 flour tortillas (8 inches), warmed; 1 cup shredded Monterey Jack cheese; 1-1/2 cups chopped seeded plum tomatoes; 3/4 cup reduced-fat sour cream

9 ingredients

3 steps

Ingredients

2 beef flank steaks (about 1 pound each)
2 envelopes reduced-sodium taco seasoning
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 tablespoon white vinegar
10 flour tortillas (8 inches), warmed
1 cup shredded Monterey Jack cheese
1-1/2 cups chopped seeded plum tomatoes
3/4 cup reduced-fat sour cream

Directions

1

Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with onion, chiles and vinegar. Cover and cook on low for 8-9 hours or until meat is tender.
2

Remove steaks and cool slightly; shred meat with 2 forks. Return to slow cooker; heat through.
3

Spoon about 1/2 cup meat mixture into the center of each tortilla. Top with cheese, tomato and sour cream. Fold bottom and sides of tortilla over filling and roll up.