Steak Burritos

Total Time

Prep: 15 min. Cook: 8 hours


10 servings

Updated: Jun. 30, 2023
Slowly simmered all day, the beef in this steak burrito recipe is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty meal. —Valerie Jones, Portland, Maine


  • 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


  1. Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with onion, chiles 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 2 forks. Return to slow cooker; heat through.
  3. Spoon about 1/2 cup meat mixture into the center of each tortilla. Top with cheese, tomatoes and sour cream. Fold bottom and sides of tortilla over filling and roll up.
Steak Burrito Tips

What type of steak is best for steak burritos?

This steak burrito recipe is great for flavorful types of steak that are best when sliced thinly. If you need a substitution for the flank steak our recipe calls for, try skirt steak, hangar steak, tri-tip or top round. Top round is a nice, flavorful cut that carries a lower price tag because it can be tough—although preparing it in the slow cooker will break down the muscles in the meat and yield a tender result.

How else can you season steak for burritos?

This recipe calls for a commercially prepared taco seasoning, but of course you can use homemade taco seasoning instead. You can also use a marinade, whether you choose to marinate the meat before adding it to the slow cooker, as you would if you were grilling, or by adding the marinade to the slow cooker with the meat. You can use a bottled marinade or again, use a homemade marinade.

How do you assemble a burrito?

The simplest way to build a burrito is just like a taco. Start with the meat or protein first, and then add toppings like tomatoes and lettuce. Finish with cheese and any dressing-type ingredient like sour cream or guacamole. However, it’s all down to personal preference. Smearing the tortilla with guac or sour cream before adding the meat can help keep things from sliding around and make rolling up the burrito easier. To roll it, place the tortilla on your work surface, and arrange the fillings horizontally below the center line of the tortilla. Fold the bottom of the tortilla up over the fillings, and then fold in the sides in and finish rolling up the burrito. Roll it snugly to prevent it from falling apart. If you like, you can even wrap the whole thing in foil to keep it together (and keep your hands clean!) while you eat it.

What else can you put in a steak burrito?

The options for fillings are nearly endless, with different regions in the United States and Mexico having their own preferred types of burritos. Some classic fillings are rice (either plain or flavored), beans of various kinds, guacamole and any kind of cheese you like. Your favorite salsa is always welcome, whether it’s a fresh pico de gallo or a roasted tomato salsa. If you liked this recipe, try more of our favorite burrito recipes.

Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

1 burrito: 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.