I used to be able to make this and have plenty leftovers for revisits when the Family was having something that didn't fit into my range, but because it's loved, it is now usually a one-nighter.
I've worked hard over the years at trying to find meals that the entire family could enjoy so that I wasn't cooking two meals at once to Fill all the bellies. Today, however, everyone likes the meat, so I only get to have it one more time IF nobody beats me to it.
Three out of the five of us like the HUGE and Filling burritos, and the other two take the meat worked into quesadillas. Just don't let them see the meat because they might Freak out about the onions and diced green chiles in it.
Here is the recipe. I'll include a picture later since I forgot to take one tonight!
1 (2-lb.) top round steak (1.5-2" thick)
1 (1.25-oz.) pkg. taco seasoning
1 c. chopped onion
1 tbsp. white vinegar
1 (4.5-oz) can chopped green chiles
Burrito fixings:
1 (16-oz.) can fat-free refried beans
12 (8-inch) fat-free flour tortillas
1.5 c. (6 oz.) shredded Monterey Jack cheese
1.5 c. chopped plum tomato
3/4 c. fat-free sour cream
Trim fat from steak. Rub taco seasoning on both sides of steak. Place steak in an electric slow-cooker. Add onion, vinegar, and green chiles. Cover and cook on low heat for 9 hours. (My cooker cooks this up in a couple of hours, so be sure to check on it so you don't wind up eating a rubber tire burrito!) Remove steak but leave cooking liquid. Shred steak with two forks & add back into reserved liquid. Stir well. Warm beans and tortillas according to package directions.
Spoon 2 Tablespoons of bean down center of tortilla and a heaping 1/3 Cup steak mixture over the beans. Top each with 2 Tablespoons of cheese, 2 Tablespoons of tomato, and 1 Tablespoon of Fat-Free sour cream.
Yields 12 servings.
Points: 7 Winning Weight Watchers Points.
Calories 350; Protein 24 g; Fat 11.8 g; Carb 31.3 g; Fiber 3.3 g; Cholesterol 49 mg; Iron 4 mg; Sodium 839 mg; Calcium 175 mg.
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