Tacos on the Border

This is a recipe I adapted from a restaurant called On The Border - originally brisket tacos.

• Ready In: 20 mins
• Serves: 4
• Yields: 12 tacos

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

1. Combine first three ingredients in baking pan. Broil on high for 10 minutes, mixing after 5.
2. Top with provolone, broil until cheese is brown and bubbly.
3. Serve in corn tortillas. I also like to serve this with black beans and rice.