Slopless Joe Taco

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.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 servings
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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, such as Old El Paso™ Taco Original Seasoning Mix 

3/4 cup ketchup 

1 tablespoon light brown sugar 

8 soft flour tortilla bowls, such as Old El Paso™ Soft Tortilla Bowls 

4 ounces pepper jack cheese, grated (about 1 cup) 

Directions

  1. Preheat the oven to 350 degrees F.
  2. Combine the onion, 2 tablespoons of the vinegar and 1/4 teaspoon salt in a small bowl and toss to coat; set aside.  
  3. Combine the coleslaw, pickles, 3 tablespoons of the vinegar and 1/4 teaspoon salt in a medium bowl and toss to coat; set aside. 
  4. 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.  
  5. 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. 
  6. Drain the liquid from both the coleslaw and onions. Divide the meat among the tortilla bowls and top with the coleslaw and onions.