steak burritos

Slow Cooker

Steak Burritos

Tender steak strips slow-cooked with Mexican spices, then wrapped in warm tortillas with toppings for a filling burrito.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

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.