Steak Burritos
Slowly simmered all day, the beef is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty meal. —Valerie Jones, Portland, Maine
Ingredients
- 2 beef flank steaks (about 1 pound each)
- 2 envelopes reduced-sodium taco seasoning
- 1 medium onion, chopped
- 1 can (4 ounces) chopped green chiles
- 1 tablespoon white vinegar
- 10 flour tortillas (8 inches), warmed
- 1 cup shredded Monterey Jack cheese
- 1-1/2 cups chopped seeded plum tomatoes
- 3/4 cup reduced-fat sour cream
