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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	2			1115.2025	0.0	196.2031	30.7361
taco seasoning	2	envelopes		-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
green chilies	1	can	chopped	89.955	21.2744	4.4978	0.4498
vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
flour tortilla	10			-	-	-	-
monterey jack cheese	1 1/2	cups	shredded	-	-	-	-
plum tomato	1 1/2	cups	chopped seeded	-	-	-	-
cream	3/4	cup	sour	341.55	7.9868	4.209	33.3788

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.