Steak Burritos

• 2 (1 lb) flank steaks
• 2 (1 1/4 ounce) envelopes taco seasoning
• 1 medium onion, chopped
• 1 (4 ounce) canchopped green chilies
• 1 tablespoon vinegar
• 10 flour tortillas (8 inches)
• 1 12 cups shredded monterey jack cheese
• 1 12 cups chopped seeded plum tomatoes
• 34 cup sour cream

1. Cut steaks in half; rub with taco seasoning.
2. Place in a slow cooker coated with nonstick cooking spray.
3. Top with onion, chilies and vinegar.
4. Cover and cook on low for 8-9 hours or until meat is tender.
5. Remove steaks and cool slightly; shred meat with two forks.
6. (Turn to page 51 for a tip on shredding meat.)
7. Return to slow cooker; heat through.
8. Spoon about 1/2 cup meat mixture down the center of each tortilla.
9. Top with cheese, tomato and sour cream.
10. Fold ends and sides over filling.

flank steaks, taco seasoning, onion, green chilies, vinegar, flour tortillas, shredded monterey jack cheese, tomatoes, sour cream

Taken from www.food.com/recipe/steak-burritos-157327 (may not work)