Steak Burritos

• 2 beef flank steaks (about 1 pound each)
• 2 envelopes reduced-sodium taco seasoning
• 1 medium onion, chopped
• 1 can (4 ounces) chopped green chiles
• 1 tablespoon white vinegar
• 10 flour tortillas (8 inches), warmed
• 1 cup shredded Monterey Jack cheese
• 1-1/2 cups chopped seeded plum tomatoes
• 3/4 cup reduced-fat sour cream

1. 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.
2. Remove steaks and cool slightly; shred meat with 2 forks. Return to slow cooker; heat through.
3. Spoon about 1/2 cup meat mixture into the center of each tortilla. Top with cheese, tomato and sour cream. Fold bottom and sides of tortilla over filling and roll up.

beef, taco, onion, green chiles, white vinegar, flour tortillas, shredded monterey jack cheese, tomatoes, sour cream

Taken from www.tasteofhome.com/recipes/steak-burritos/ (may not work)