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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 10 |
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In Portland, Maine, Valerie Jones spices up flank steak with convenient taco seasoning packets. Slowly simmered all day, the beef is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty, time-easing meal. Ingredients:
2 beef flank steaks (about 1 pound each) |
2 envelopes taco seasoning |
1 medium onion, chopped |
1 can (4 ounces) chopped green chilies |
1 tablespoon white vinegar |
10 flour tortillas (8 inches), warmed |
1-1/2 cups (6 ounces) 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 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.
2. Remove steaks and cool slightly; shred meat with two forks. Return to slow cooker; heat through.
3. Spoon about 1/2 cup meat mixture near the center of each tortilla. Top with cheese, tomato and sour cream. Fold bottom and sides of tortilla over filling and roll up. Yield: 10 servings.
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