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:
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.
Comments:
These were easy and pretty good. Not sure I'd make them again - the taco seasoning was kind of overpowering and I halved the recipe and didn't even use one whole envelope. I might just stick with an onion soup kind of base instead.
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