Meals Matter

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Contributed By: erzzie
Cooking Light website

Cooking the meat in the crock pot makes it really tender

Ingredients

1 2-lb London broil

1 (1.25 oz) pkg Taco seasoning mix

Cooking spray

1 cup Chopped onion

1 tbsp White vinegar

1 (4.5 oz) can Chopped green chiles

1 (16 oz) can Fat-free refried beans

12 (8 in) fat-free flour tortillas

1 1/2 cups (6 oz) shredded Monterey Jack cheese

1 1/2 cups Chopped plum tomato

3/4 cup Fat-free sour cream

Preparation

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 setting for 9 hrs. Remove meat from slow cooker, reserving cooking liquid; shred meat with 2 forks. Combine meat and reserved cooking liquid; stir well.

Warm beans and tortillas according to package directions. Spread 2 tbsp beans down middle of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2 tbsp cheese, 2 tbsp tomato, and 1 tbsp sour cream; roll up.

Cook's Notes

Consider adding green chili's toward end of cooking, or another can an hour or so before the dish is done.

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