Ingredients Jump to Instructions ↓

  1. 2 flank steaks (1 pound each)

  2. 2 (1 1/4 ounce) packages taco seasoning

  3. 1 medium onion, chopped

  4. 1 (4 ounce) can chopped green chilies

  5. 1 tablespoon vinegar

  6. 10 (8 inch) flour tortillas

  7. 1 1/2 cups shredded Monterey Jack cheese

  8. 1 1/2 cups chopped, seeded plum tomatoes

  9. 3/4 cup sour cream

Instructions Jump to Ingredients ↑

  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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