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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
  • Total Time
    Prep: 15 min. Cook: 8 hours
  • Makes
    10 servings

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

Directions

  • Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with onion, chiles and vinegar. Cover and cook on low for 8-9 hours 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 into the center of each tortilla. Top with cheese, tomato and sour cream. Fold bottom and sides of tortilla over filling and roll up.
Nutrition Facts
1 burrito: 339 calories, 12g fat (6g saturated fat), 59mg cholesterol, 816mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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