1 1 lb flank steak
1 envelope taco seasoning
1/2 medium onion, chopped
1 can (4 oz) chopped green chilies
1/2 tbsp vinegar
5 flour tortillas
3 oz shredded Monterrey jack cheese
3/4 cup chopped tomatoes
1/2 cup sour cream
Cut steak in half; rub with taco seasoning. Place in 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 steak 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.
This was an easy dish with yummy flavor. I only wish that red meat wasn’t so expensive. Every time I go to buy steak or roast or whatnot I am completely shocked by the non sale price (and even the sale price) of the meat. Hence, the high proportion of chicken meals that I make. 3 stars.
Recipe Source: Best of Country Slow Cooker Recipes