Steak Burritos Recipe
- 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
- 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.
