Enjoy the flavors of a sloppy joe without getting sloppy! Bowl-shaped tortillas let you dig into everyone’s favorite saucy beef dish minus the mess.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 small red onion, thinly sliced
- 6 tablespoons apple cider vinegar
- Kosher salt
- 3 cups coleslaw mix
- 2 dill pickle spears, chopped
- 1 teaspoon vegetable oil
- 1 pound lean ground beef (90/10)
- 1 tablespoon taco seasoning mix
- 3/4 cup ketchup
- 1 tablespoon light brown sugar
- 8 soft flour tortilla bowls
- 4 ounces pepper jack cheese, grated (about 1 cup)
Instructions
- Preheat the oven to 350 degrees F.
- Combine the onion, 2 tablespoons of the vinegar and 1/4 teaspoon salt in a small bowl and toss to coat; set aside.
- Combine the coleslaw, pickles, 3 tablespoons of the vinegar and 1/4 teaspoon salt in a medium bowl and toss to coat; set aside.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the beef and cook, stirring frequently, until beginning to brown, about 4 minutes. Stir in the taco seasoning and 1/2 teaspoon salt and continue to cook until the meat is cooked through, 2 minutes more. Reduce the heat to low, stir in the ketchup, sugar, 1/2 cup water and remaining 1 tablespoon vinegar and simmer, stirring occasionally, until the sauce is slightly thickened, about 8 minutes.
- Meanwhile, put the tortilla bowls on a baking sheet and sprinkle with the pepper jack. Bake until the pepper jack is melted and the tortilla bowls are slightly golden in spots, about 5 minutes.
- Drain the liquid from both the coleslaw and onions. Divide the meat among the tortilla bowls and top with the coleslaw and onions.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 503 |
| Total Fat | 28 g |
| Saturated Fat | 9 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 3 g |
| Sugar | 17 g |
| Protein | 19 g |
| Cholesterol | 58 mg |
| Sodium | 998 mg |