Steak Burritos
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
Ingredients
- 2 beef flank steaks (about 1 pound each)
- 2 envelopes reduced-sodium taco seasoning
- 1 medium onion, chopped
- 1 can (4 ounces) chopped green chiles
- 1 tablespoon white vinegar
- 10 flour tortillas (8 inches), warmed
- 1 cup shredded Monterey Jack cheese
- 1-1/2 cups chopped seeded plum tomatoes
- 3/4 cup reduced-fat sour cream
Reviews
Decent, but not my favorite. Needs a little more flavor, somehow. A little tweaking and it could be really good. It was very tender.
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Can't say it's a favorite, but everyone enjoyed it. Might try it with spanish rice on them next time. =)
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It was ok...just wasn't the recipe for me and my family.
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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!
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!
easy and yummy!
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.