Mexican Steak Burrito

Time needed
8-9 hour cooking
Serving Size / Yield
12 servings
Ingredients
- 2 lb. beef flank steaks
- 2 pkg. of taco seasoning mix
- 1 medium onion, chopped
- 1 (4 oz.) green chilies, chopped
- 1 tsp. vinegar
- 10 flour tortillas
- 2 C. shredded Monterey Jack cheese
- 1 C. tomatoes, sliced
- 3/4 C. sour cream
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Directions
Cut steaks in half. Rub with taco seasoning. Place in slow cooker coated with cooking spray. Top with onion, chilles and vinegar. Cover and cook on low for 8 to 9 hours. Remove steaks and cool slightly. Cut meat into slices and center in each tortilla. Top with tomatoes and cheese. Fold ends and sides over filling.
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