| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Mexican |
Beef, Mexican |
12 |
servings |
INGREDIENTS
| 2 |
lb |
London Broil |
| 1 |
pk |
Taco Seasoning Mix |
|
|
Vegetable Cooking Spray |
| 1 |
c |
Chopped Onion |
| 1 |
tb |
White Vinegar |
| 4 1/2 |
oz |
Chopped Green Chiles |
| 16 |
oz |
Fat-Free Refried Beans |
| 12 |
|
Fat-Free Flour Tortillas |
| 1 1/2 |
c |
Monterey Jack Cheese; Shredded |
| 1 1/2 |
c |
Chopped Plum Tomato |
| 3/4 |
c |
Fat-Free Sour Cream |
INSTRUCTIONS
Trim fat from meat; rub seasoning mix over both sides of meat. Place meat
in an electric slow cooker coated with cooking spray; add onion, vinegar,
and green chiles. Cover with lid; cook on low heat for 9 hours. Remove meat
from slow cooker, reserving cooking liquid; shred meat with two forks.
Combine meat and reserved cooking liquid; stir well. Warm beans and
tortillas according to package directions. Spread 2 tablespoons beans down
the center of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of
beans. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1
tablespoon sour cream; roll up.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Aug
31, 1999, converted by MM_Buster v2.0l.
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