| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Mexican | Beef, Mexican | 12 | Servings |
INGREDIENTS
| 2 | lb | London Broil |
| 1 | Taco Seasoning Mix | |
| Vegetable Cooking Spray | ||
| 1 | c | Chopped Onion |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 189
Calories From Fat: 82
Total Fat: 9.4g
Cholesterol: 20.3mg
Sodium: 400.2mg
Potassium: 212.9mg
Carbohydrates: 18.6g
Fiber: 2.8g
Sugar: 1.7g
Protein: 7.9g