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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 10 |
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From Quick Cooking. Ingredients:
2 (1 lb) flank steaks |
2 (1 1/4 ounce) envelopes taco seasoning |
1 medium onion, chopped |
1 (4 ounce) can chopped green chilies |
1 tablespoon vinegar |
10 flour tortillas (8 inches) |
1 1/2 cups shredded monterey jack cheese |
1 1/2 cups chopped seeded plum tomatoes |
3/4 cup sour cream |
Directions:
1. Cut steaks in half; rub with taco seasoning. Place in a slow cooker coated with nonstick 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. (Turn to page 51 for a tip on shredding meat.) 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.
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