Thursday, April 29, 2010
This is a new recipe for me - but I think it sounds awesome!
2 flank steaks (about 1 pound each)
2 envelopes taco seasoning
1 med. onion, chopped
1 can (4 oz.) chopped green chilies
1 Tbsp. white vinegar
10 flour tortillas (8 in.)
1 1/2 cup (6 oz.) Monterey Jack cheese, shredded
1 1/2 cups plum tomatoes, chopped and seeded
3/4 cup sour cream
Cut steaks in half; rub with taco seasoning. Place in crock pot 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 center of each tortilla. Top with cheese, tomatoes, and sour cream. Fold ends and sides over filling.