Steak Burritos Recipe
Steak Burritos Recipe photo by Taste of Home
Next Recipe

Steak Burritos Recipe

Read Reviews
4.5 8 14
Publisher Photo
Slowly simmered all day, the beef is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty meal. —Valerie Jones, Portland, Maine
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 10 servings


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

Nutritional Facts

1 each: 339 calories, 12g fat (6g saturated fat), 59mg cholesterol, 816mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch.


  1. 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.
  2. Remove steaks and cool slightly; shred meat with two forks. Return to slow cooker; heat through.
  3. Spoon about 1/2 cup meat mixture near the center of each tortilla. Top with cheese, tomato and sour cream. Fold bottom and sides of tortilla over filling and roll up. Yield: 10 servings.
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.

Reviews for Steak Burritos

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
gregandlory User ID: 6527082 238004
Reviewed Nov. 24, 2015

"Decent, but not my favorite. Needs a little more flavor, somehow. A little tweaking and it could be really good. It was very tender."

Manderdz3 User ID: 5272050 85470
Reviewed Oct. 27, 2011

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

lutherallie User ID: 2823623 32236
Reviewed Dec. 30, 2010

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

AngelRyan75 User ID: 4998672 30407
Reviewed Apr. 1, 2010

"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!"

mrs_h User ID: 3544768 41344
Reviewed Feb. 6, 2010

"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!"

loguez User ID: 3559324 69659
Reviewed Oct. 20, 2009

"easy and yummy!"

Carol Schuler User ID: 3134364 203596
Reviewed Sep. 29, 2009

"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."

Kris Countryman User ID: 1858674 78771
Reviewed Apr. 13, 2008

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

Loading Image