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Steak Burritos

 Steak Burritos
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.
10 ServingsPrep: 15 min. Cook: 8 hours


  • 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


  • 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 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.
Nutritional Facts: One serving (prepared with reduced-sodium taco seasoning, fat-free tortillas, reduced-fat cheese and fat-free sour cream) equals 339 calories,

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Steak Burritos (continued)

Nutritional Facts: 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.