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Steak Burritos

2 flank steaks (about 1 lb each)
2 envelopes taco seasoning
1 medium onion-chopped
1 can (4 oz) green chilies
1 Tbls vinegar
10 flour tortillas (7 inches)
1-1/2 cups shredded monterey jack cheese
1-1/2 cups chopped tomatoes
3/4 cup sour cream
**

Cut steaks in half; rub with taco seasoning and place in slow cooker coated with nonstick spray. Top with onion, chilies, and venegar. Cover and cook on low for 8-9 hours or until meat is tender. Remove steaks and cool slightly; shred meat with 2 forks. Return to slow cooker; heat through. Spoon about 1/2 cup meat mixture down center of each tortilla. Top with cheese, sour cream and tomatoes, fold ends and sides over filling.
** We put refried beans inside the burrito when we made these..very good!!

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