Prep: 7 minutes; Cook: 7 to 8 hours OR 4 to 5 hours.
1 1/2 pounds flank steak, cut into 6 pieces
1 cup frozen chopped onion
1 green bell pepper, sliced
1 jalapeño pepper, seeded and sliced
1 tablespoon bottled minced garlic
2 teaspoons salt-free Mexican seasoning
1 (10-ounce) can diced tomatoes and green chiles, drained
6 (8-inch) flour tortillas
6 tablespoons low-fat sour cream
How to Make It
Place flank steak in bottom of a 5-quart electric slow cooker; top with chopped onion and next 5 ingredients.
Cover with lid; cook on high-heat setting 1 hour. Reduce heat setting to low; cook 6 to 7 hours or until meat is tender. Or cook on high-heat setting 4 to 5 hours. Remove meat, and shred with a fork. Return meat to slow cooker, and stir.
Serve shredded meat mixture with flour tortillas, low-fat sour cream, and, if desired, salsa.