Tacos on the Border

Name: Tacos on the Border
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12 tacos, 4 serving(s)
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

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Recipe by ceruleanseven

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

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READY IN: 20mins

SERVES: 4

YIELD: 12 tacos

UNITS: US

INGREDIENTS

Nutrition

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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