Tacos on the Border
"This is a recipe I adapted from a restaurant called On The Border - originally brisket tacos."
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
12 tacos
- Serves:
- 4
ingredients
- 4 cups shredded roast beef, I use leftovers from French Dip Roast Beef for the Crock Pot
- 1 1⁄2 cups barbecue sauce
- 2 ounces French-fried onions
- 8 slices reduced fat provolone cheese
- 12 white corn tortillas
directions
- Combine first three ingredients in baking pan. Broil on high for 10 minutes, mixing after 5.
- Top with provolone, broil until cheese is brown and bubbly.
- Serve in corn tortillas. I also like to serve this with black beans and rice.
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RECIPE SUBMITTED BY
I live in a small University town with my husband, our giant cat Minion, and our Aussie puppy Roux.
I love trying new things, and going new places. I'll try anything twice. Consequently, this has broadened my view of cooking. If I'm bored, Recipezaar is the first place I go. I like finding new recipes by browsing the "Photos" page.
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
My longterm cooking goals include:
1) learning to make rice like they do in a Chinese restaurant (I don't like rice myself, but my husband adores it)
2) overcoming my aversion to making homemade bread (seems to me there are too many factors in bread-making that could go terribly awry)
3) relaxing about it; shouldn't cooking be fun?
4) try new stuff!
