Chile Steak Burritos
Serve these steak burritos with a green salad.

Servings: 4

• 2 teaspoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 pound lean top loin steak, finely diced
• 1 tablespoon all-purpose flour
• 2 cans (4.5 ounce each) chopped green chiles, drained
• 1 can (28 ounce) salt reduced diced tomatoes
• 1 teaspoon ground black pepper
• 8 - 12"fat free flour tortillas

Warm the oil in a large saucepan or Dutch oven over medium heat. Add the onion and garlic. Cook for 10 minutes or until tender.

Toss the beef with the flour. Add the beef to the saucepan, and cook for 5 minutes, or until no longer pink. Stir in chiles, tomatoes (with juice) and black pepper. Heat to boiling over high heat. Reduce the heat to low, cover and simmer for 45 minutes or until the meat is very tender.

Using a slotted spoon, remove about 3 tablespoons of the meat and place it on a tortilla. Fold like an envelope to make an enclosed package. Repeat with the remaining meat and tortillas. Top with the sauce left in the pan.

Per Serving: 216 Calories; 9g Fat (37.6% calories from fat); 3g Saturated Fat; 14g Protein; 20g Carbohydrate; 7g Dietary Fiber; 36mg Cholesterol; 197mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.

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