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Ingredients
  • 2 beef flank steaks (about 1 pound each)
  • 2 envelopes reduced-sodium taco seasoning
  • 1 medium onion, chopped
  • 1 can (4 ounces) chopped green chiles
  • 1 tablespoon white vinegar
  • 10 flour tortillas (8 inches), warmed
  • 1 cup shredded Monterey Jack cheese
  • 1-½ cups chopped seeded plum tomatoes
  • ¾ cup reduced-fat sour cream
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