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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
  • Total Time
    Prep: 15 min. Cook: 8 hours
  • Makes
    10 servings

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

Directions

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

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Reviews

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Average Rating:
  • gregandlory
    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.

  • ivnick
    Jul 29, 2013

    No comment left

  • Manderdz3
    Oct 27, 2011

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

  • TanyaRak
    Oct 26, 2011

    No comment left

  • lutherallie
    Dec 30, 2010

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

  • tkoerner
    Dec 29, 2010

    No comment left

  • AngelRyan75
    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
    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
    Oct 20, 2009

    easy and yummy!

  • Carol Schuler
    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.