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Steak Burritos Recipe

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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.

This recipe is:

Diabetic Friendly

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Steak Burritos Recipe

Prep: 15 min. Cook: 8 hours

Yield: 10 Servings

15 480 495

Ingredients

2 beef flank steaks (about 1 pound each)
2 envelopes taco seasoning
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
1 tablespoon white vinegar
10 flour tortillas (8 inches), warmed
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.

Nutritional Analysis: One serving (prepared with reduced-sodium taco seasoning, fat-free tortillas, reduced-fat cheese and fat-free sour cream) equals 339 calories, 10 g fat (0 saturated fat), 57 mg cholesterol, 580 mg sodium, 31 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

Originally published as Steak Burritos in Quick Cooking May/June 2000, p45

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Steak Burritos (7)

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Reviewed on Oct. 27, 2011 by Manderdz3

Can't say it's a favorite, but everyone enjoyed it. Might try it with spanish rice on them next time. =)

Reviewed on Dec. 30, 2010 by lutherallie

It was ok...just wasn't the recipe for me and my family.

Reviewed on Apr. 01, 2010 by AngelRyan75

These were so easy and delicious! I used venison instead of flank steak. After it was done cooking in the crock I shredded it and added some taco flavored rice (I pre-cooked it by Lipton) then graded some pepper-jack cheese in them before rolling them up. My husband takes them to work and warms them up for lunch. Thanks for the great recipe!

Reviewed on Feb. 06, 2010 by mrs_h

To finish up the leftover meat, I like to spread refried beans on a tortilla, top with the meat mixture, a little mexicorn and some cheese. Then, top all of that with another tortilla and lightly brown in olive oil on both sides for quesadillas. It's another delicious way to enjoy these!

Reviewed on Oct. 20, 2009 by loguez

easy and yummy!

Reviewed on Sep. 29, 2009 by Carol Schuler

Next time try a chuck roast in your crock pot with a small can of enchilada sauce and s 1/4 to 1/2 tsp of cummin powder and 1-2 cloves of crushed garlic. When cooked, shred meat for tacos or burritos.