Cut steaks in half and rub with taco seasoning. Place in slow cooker coated with non-stick cooking spray. Top the steaks with onions, chilies, and vinegar. Cover and cook on low for 8 - 9 hours until meat is tender. Remove steaks and cool slightly. Shred steaks with two forks. On tortillas, spread sour cream. Top with steaks, onions, chilies, cheese, and tomatoes.
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|Serving Size: 1 Serving (1077g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 545 (24%)|
|Amt Per Serving||% DV|
|Total Fat 60.6g||81 %|
|Saturated Fat 16.9g||84 %|
|Monounsaturated Fat 28.8g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 16.8mg||5 %|
|Sodium 4460.8mg||154 %|
|Potassium 1381.2mg||36 %|
|Total Carbohydrate 364.7g||107 %|
|Dietary Fiber 23.1g||93 %|
|Sugars, other 341.5g|
|Protein 59.5g||85 %|
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Calories per serving: 2263
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