Steak Burritos

Name: Steak Burritos
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 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 chilies; 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

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 chilies
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, 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 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.

Originally published as Steak Burritos in Quick Cooking May/June 2000

Reviews

My Review

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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.
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. =)
lutherallie

Dec 30, 2010

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

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.