Steak Burritos


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The extra meat can be frozen and used for future lunches or dinners. A healthy way to enjoy a burrito!

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Time needed

10 min preparation + 8 hour cooking

Serving Size / Yield

10 servings


  • 32 oz. beef, round steak, lean
  • 1/2 C. onions
  • 1 4 oz. can green chilies
  • 1 Tbs. cider vinegar
  • 2 Tbs. water
  • 1 C. cheese, Monterey
  • 1 envelope taco seasoning, low sodium
  • 10 tortillas, low carb

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Score the round steaks and rub with taco seasoning. Place in a slow cooker coated with a nonstick cokking spray. Top with onion, chilies, vinegar and water. Cover and cook on low for 8 hours or until meat is tender.

Remove and shred the meat. Return to slow cooker and heat through. Spoon about 1/2 cup of the meat mixture onto the low carb wrap. Top with cheese and your choice of toppings.

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