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Steak Burritos




Source of Recipe


by Marsha


List of Ingredients




2 (1-pound) flank steaks
2 envelopes taco seasoning
1 medium onion -- chopped
1 (4-ounce) can chopped green chilies
1 tablespoon vinegar
10 (7-inch) flour tortillas
1 1/2 cups (6-ounces) shredded Monterey Jack cheese
1 1/2 cups chopped seeded plum tomatoes
3/4 cup sour cream

Recipe



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. 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.