Steak Burritos

Name: Steak Burritos
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 10 servings.
Cuisine: North America, Mexican
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

TOTAL TIME: Prep: 15 min. Cook: 8 hours YIELD: 10 servings.

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

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

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.

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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