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Plus+ 8 Per Serving

1 (2 1/2 lb) boneless beef top round steak, 3/4 inch thick
2 (14 1/2 oz) cans no-salt added diced tomatoes, don't drain.
1 medium size onion, cut in thin wedges
3 chipotle peppers in adobo sauce, chopped
1/4 tsp salt
1/4 tsp ground cumin
2 cloves garlic, minced
1 tsp dried oregano, crushed
8 (8 inch) low fat flour tortillas, warmed
1 cup reduced-fat shredded Cheddar cheese, optional
1 recipe Pico de Gallo* (recipe listed below), optional


1. Trim fat from meat. Cut meat into six pieces. Place meat in a 3 1/2 or 4 quart slow cooker.
Add undrained tomatoes, onion, chipotle pepper, garlic, oregano, salt and cumin.

2. Cover and cook on LOW 8 to 9 hours or HIGH 4 to 4 1/2 hours.

3. Remove meat from cooker, reserving cooking liquid. Using two forks, pull meat apart into shreds. Using a slotted spoon, remove tomatoes and onion from cooker; set aside. Stir enough of the reserved cooking liquid into meat to moisten. Discard any remaining cooking liquid.

4. To serve, spoon 1/2 cup of the meat just below the center of each warm tortilla. Top each with about 3 tablespoons of the tomato mixture. If desired, top with cheese and or Pico de Gallo. Roll up tortillas.

Pico de Gallo Recipe*:

In a small bowl, combine 1 cup finely chopped tomato (2 medium), 2 tbsp finely chopped onion, 2 tbsp snipped fresh cilantro, and 1 fresh serrano chile pepper, seeded and finely chopped.
Stir in 1/2 cup chopped, peeled jicama and 1/4 cup thin radish strips. Cover and chill for several hours before serving

Yield: 8 Servings Serving Size: 1 Burrito

Per serving: Calories 361, Cholesterol 86 mg, Fat 11 g, Carbs 22 g, Protein 40 g, Fiber 12 g
Crock Pot Chipotle Burritos
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