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Steak Burritos

By: Valerie Jones

"In Portland, Maine, Valerie Jones spices up flank steak with convenient taco seasoning packets. Slowly simmered all day, the beef is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty, time-easing meal."

Rate/Review | Read Reviews (12)

Prep Time:
15 Min

Cook Time:
8 Hrs

Ready In:
8 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

2 flank steaks (1 pound each)
2 (1.25 ounce) packages taco seasoning
1 medium onion, chopped
1 (4 ounce) can chopped green chilies
1 tablespoon vinegar
10 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups chopped, seeded plum tomatoes
3/4 cup sour cream

Directions

Cut steaks in half; rub with taco seasoning. Place in a slow cooker coated with nonstick 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. (Turn to page 51 for a tip on shredding meat.) Return to slow cooker; heat through. Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream. Fold ends and sides over filling.

Footnotes

Nutritional Analysis: One serving (prepared with reduced-sodium taco seasoning, fat-free tortillas, reduced-fat cheese and fat-free sour cream) equals 339 calories, 10 g fat (0 saturated fat), 57 mg cholesterol, 580 mg sodium, 31 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.