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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prep: 7 minutes; Cook: 7 to 8 hours OR 4 to 5 hours. Ingredients:
1 1/2 pounds flank steak, cut into 6 pieces |
1 cup frozen chopped onion |
1 green bell pepper, sliced |
1 jalapeño pepper, seeded and sliced |
1 tablespoon bottled minced garlic |
2 teaspoons salt-free mexican seasoning |
1 (10-ounce) can diced tomatoes and green chiles, drained |
6 (8-inch) flour tortillas |
6 tablespoons low-fat sour cream |
salsa (optional) |
Directions:
1. Place flank steak in bottom of a 5-quart electric slow cooker; top with chopped onion and next 5 ingredients.
2. Cover with lid; cook on high-heat setting 1 hour. Reduce heat setting to low; cook 6 to 7 hours or until meat is tender. Or cook on high-heat setting 4 to 5 hours. Remove meat, and shred with a fork. Return meat to slow cooker, and stir.
3. Serve shredded meat mixture with flour tortillas, low-fat sour cream, and, if desired, salsa.
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