Steak Burritos, crockpot

iVillage Member
Registered: 07-06-2004
Steak Burritos, crockpot
Tue, 09-28-2004 - 1:25pm
2 flank steaks (lean) about 1 lb each (flank steak pulls apart easily thats why we're using it, but just make sure you cook it until it literally falls apart or it will be too tough)

pre-SBD calls for 2 envelopes of taco seasoning, which has a little potato starch and whey solids in it, so instead maybe just use a variation to taste: 1/2 teaspoon onion powder and salt, 1 tablespoon cumin, 1 tablespoon red chili pepper, 1 teaspoon paprika, oregano, pepper and minced garlic.

1 medium onion chopped

1 can chopped green chilies

1 tablespoon vinegar

whole wheat tortillas

half a block of Kraft 2% mild cheddar cheese, grated

1 tomato chopped

Fat free sour cream

2 cups green leaf lettuce

Cut steaks in half; rub with seasonings. Place in crockpot coated with olive oil. Top with onion, chilies and vinegar. Cover and cook on low for 8-9 hours or high 4 hours or either until meat falls apart apon gentle prodding. Shred apart and cook through. Spoon meat on totillas and top with cheese, lettuce, tomato, etc

If you want to make these more as fajitas, then stir fry some bell pepper and onion in olive oil instead. Either way, the meat has a wonderful flavor.

Also, the meat and garnish over a big pile of spinach and romaine makes for a wonderful salad, as well.

Enjoy, Dei