1 lb raw lean flank steak (I use semi-frozen steak)
1 packet Taco Seasoning Mix
1 medium onion
4 oz chopped green chilies
½ cup (or more) sliced bell pepper

1 point tortilla

Directions

Cut steaks in half; rub with taco seasoning. Place in a crock pot coated with nonstick cooking spray. Top with onion, bell pepper and chilies. Cover and cook on low for 8-9 hours or until meat is tender. Remove steaks and cool slightly; shred meat with two forks. Return to crock pot; heat through. Spoon about ½ cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream. Fold ends and sides over filling.

Nutritional Facts

Yield: 6 servings – 152 Calories; 8g fat (48.1% calories from fat); 15g Protein; 4g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 186mg Sodium. Exchanges: 2 Lean Meat.

Serving Size

6