Steak Burritos
Quick Cooking
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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.