Beef: 7 pt. Crockpot Steak Burritos
Source of Recipe
Jenny
List of Ingredients
2 flank steaks (about 1 lb. each)
2 envelopes reduced-sodium taco seasoning
1 med. onion, chopped
1 can (4 oz.) chopped green chilies
1 tbs. vinegar
10 fat-free flour tortillas (7")
6 oz. (reduced-fat) shredded Montery Jack cheese
1 1/2 cups chopped seeded plum tomatoes
3/4 cup nonfat sour creamRecipe
Cut steaks in half; rub with taco seasoning. Place in slow cooker coated with nonstick cooking spray. Top with onion, chilies, and vinegar. Cover and cook on LOW for 8-9 hrs. or until meat is tender. Remove steaks and cool slightly; shred meat with 2 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.
Serves 10.
Per serving: 339 cal, 580mg sod, 57mg chol, 31g carb, 28g prot, 10g fat, 2 g fiber Points: 7
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