Beef: Steak Burritos
Source of Recipe
Magnolia
List of Ingredients
- 2 (1 pound) flank steaks
- 2 envelopes taco seasoning
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chiles
- 1 tablespoon vinegar
- 10 (7 inch) flour tortillas
- 1/2 cup shredded monterey jack cheese
- 1 1/2 cups chopped, seeded plum tomatoes
- 3/4 cup sour cream
Instructions
- 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 to 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 down the center of each tortilla. Top with cheese, tomato and sour cream. Fold ends and sides over filling.
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