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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



1. 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.
   
   
2. 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.