Name: Slopless Joe Taco
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
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)

Directions

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Watch how to make this recipe.

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.

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