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BBQ Hoedown Tacos

 BBQ Hoedown Tacos
Here's a family friendly twist on traditional tacos. It's easy to make after a long day at work. I serve it on toasted flour tortilla, which is a healthy alternative to a fried shell. To toast the flour tortillas, fold them in half, without creasing bottom. Pop into a long slotted toaster and toast to golden brown. They will be in a natural taco shape and ready to eat. —Denise Pounds, Hutchi
4 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

  • 1 pound ground beef
  • 1 small onion, chopped
  • 3/4 cup barbecue sauce
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 cups angel hair coleslaw mix
  • 1/4 cup green goddess salad dressing
  • 8 flour tortillas (6 inches), warmed
  • 8 slices pepper jack cheese

Directions

  • In a large nonstick skillet, cook beef and onion over medium heat
  • until meat is no longer pink; drain. Stir in the barbecue sauce,
  • chilies, coriander, cumin and salt. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 5-7 minutes to allow flavors to blend.
  • In a small bowl, combine coleslaw mix and salad dressing; toss to
  • coat. On each tortilla, layer cheese, beef mixture and coleslaw;
  • fold to close. Yield: 4 servings.
Nutritional Facts: 2 tacos equals 722 calories, 44 g fat (16 g saturated fat), 126 mg cholesterol, 1,803 mg sodium, 40 g carbohydrate, 3 g fiber, 41 g protein.

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BBQ Hoedown Tacos (continued)

Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.