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.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 8 servings
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- 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, 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
- 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.
