Ingredients
2 beef flank steaks (about 1 pound each)2 envelopes reduced-sodium taco seasoning1 medium onion, chopped1 can (4 ounces) chopped green chiles1 tablespoon white vinegar10 flour tortillas (8 inches), warmed1 cup shredded Monterey Jack cheese1-1/2 cups chopped seeded plum tomatoes3/4 cup reduced-fat sour cream
Preparation
Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with onion, chiles and vinegar. Cover and cook on low for 8-9 hours or until meat is tender.
Remove steaks and cool slightly; shred meat with 2 forks. Return to slow cooker; heat through.
Spoon about 1/2 cup meat mixture into the center of each tortilla. Top with cheese, tomatoes and sour cream. Fold bottom and sides of tortilla over filling and roll up.
