Here's what you need: London broil, taco seasoning, chopped onion, white vinegar, can of chopped green chiles, flour tortillas, shredded cheese, chopped tomatoes, sour cream.
Here's how you make it:
Start by spraying your slow cooker or crockpot with Pam and turning it onto the low setting. Next massage the taco seasoning into the London broil.
Let this cook for several hours on low until the London broil falls apart. This smells incredible, by the way.
Remove the meat from cooker, place in a baking pan and shred with two forks. Pour the juices, onions and chiles from the slow cooker into the pan. Mix to combine.
2 lb. London broil, trimmed of fat
1 (1 1/4 oz) package taco seasoning
Cooking oil spray (Pam)
1 medium chopped onion
1 (4.5 oz.) can chopped green chiles
1 Tbsp. white vinegar
8 large flour tortillas, warmed
shredded Cheddar-Jack cheese
chopped Roma tomatoes
Spray your slow cooker or crockpot with Pam and turn it on to the low setting. Rub the taco seasoning into the meat on both sides and place in the slow cooker. Add the onion, green chiles and vinegar. Cover and cook for 7-9 hours. Remove the meat from the crockpot and place in a shallow pan. Using two forks shred the meat, then pour the liquid from the crockpot into the pan and stir to combine. Spoon the beef mixture into the warmed tortillas; top with tomatoes, sour cream, cheese and salsa and roll up. Serve with black beans and rice or a green salad. (We like to put the black beans and lettuce in the burrito.)