Crockpot Steak Burritos!
These burritos are SO good. Just pop all the ingredients into the crockpot and 8 hours later you have the juiciest, most tender flavorful meat for Burritos.
I got this recipe from my Taste of Home Cookbook. Because it calls for flank steaks and those are pretty pricey, I ended up going with a different cut of meat. I used Round Steak instead but I'm sure a good cut of roast would work great too. Nowadays I have to go for what's inexpensive.
I didn't use all the meat, I kept about 2 cups for the following night's recipe which was a Flaky Beef Pie. So good!
- 2 flank steaks (about 1 pound each)
- 2 envelopes taco seasoning
- 1 medium onion, chopped
- 1 can (4 ounces) chopped green chilies
- 1 tablespoon vinegar
- 10 flour tortillas (8 inches)
- 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
- 1-1/2 cups chopped seeded plum tomatoes
- 3/4 cup 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, chilies and vinegar. Cover and cook on low for 8-9 hours or until meat is tender. 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. Yield: 10 servings.