Slow Cooker Beef-and-Bean Burritos Recipe
12 Fat Free Soft Taco Size Flour Tortillas2 lb. top Round Steak (1 1/2 to 2 inches thick)1 pkg. Lawry'sŪ Taco Seasoning Mix (1.25 oz.)1 cup Onion chopped1 Tbsp. White Vinegar4.5 oz. can Green Chiles chopped16 oz. can fat free Refried Beans1 1/2 cups shredded Monterey Jack Cheese (6 oz.)1 1/2 cups Plum Tomatoes chopped3/4 cup fat free Sour CreamVegetable Cooking Spray
1. Trim fat from steak; rub taco seasoning over both sides of steak. Place steak in an electric slow-cooker coated with cooking spray; add onion, vinegar and green chilies. Cover with lid; cook on low heat setting for 9 hours.
2. Remove steak from slow-cooker, reserving cooking liquid; shred steak with 2 forks. Combine steak and reserved cooking liquid; stir well.
3. Warm beans and flour tortillas according to package directions. Spread 2 tablespoons beans down the center of each tortilla. Spoon a heaping 1/3 cup steak mixture over beans.
4. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up.
Enjoy this delicious burritos Mexican recipe!