Nutrition Facts

  • One serving:
  • (prepared with reduced-sodium taco seasoning, fat-free tortillas, reduced-fat cheese and fat-free sour cream)
  • Calories:
  • 339
  • Fat:
  • 10 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 57 mg
  • Sodium:
  • 580 mg
  • Carbohydrate:
  • 31 g
  • Fiber:
  • 2 g
  • Protein:
  • 28 g
  • Diabetic Exchange:
  • 3 lean meat, 2 starch, 1 vegetable.


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Steak Burritos

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In Portland, Maine, Valerie Jones spices up flank steak with convenient taco seasoning packets. Slowly simmered all day, the beef is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty, time-easing meal.

SERVINGS: 10

CATEGORY: Lower Fat

METHOD: Slow Cooker

TIME: Prep: 15 min. Cook: 8 hours

Ingredients:

  • 2 flank steaks (about 1 pound each)
  • 2 envelopes taco seasoning
  • 1 medium onion, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1 tablespoon vinegar
  • 10 flour tortillas (8 inches)
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1-1/2 cups chopped seeded plum tomatoes
  • 3/4 cup sour cream

Directions:

Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with onion, chilies and vinegar. Cover and cook on low for 8-9 hours or until meat is tender. Remove steaks and cool slightly; shred meat with two forks. Return to slow cooker; heat through. Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream. Fold ends and sides over filling. Yield: 10 servings.

  • Re: Steak Burritos

    I didn't have flank steak on hand but I did have sirloin steak so I used that. It was really good.

    Kris Countryman
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