French Dip Tacos Recipe
French Dip Tacos Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I came up with this idea when we had a dab of leftover French dip. So much fun and a nice twist to leftovers. These are also good with a little hot sauce on the side! —Kelly Williams, Forked River, New Jersey
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 6 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 6 hours

Ingredients

  • 1 boneless beef chuck roast (about 3 pounds)
  • 1 envelope onion soup mix
  • 1 envelope ranch salad dressing mix
  • 2 cans (10-1/2 ounces each) condensed beef broth, undiluted
  • 2 tablespoons Worcestershire sauce
  • 16 mini flour tortillas, warmed
  • Optional toppings: shredded lettuce, chopped tomatoes, provolone cheese strips, sliced pepperoncini and sour cream

Directions

Place roast in a 5- or 6-qt. slow cooker; sprinkle evenly with soup and dressing mixes. Add broth and Worcestershire sauce. Cook, covered, on low until tender, 6-8 hours.
Remove roast from slow cooker. Skim fat from cooking juices; keep warm. Shred beef with two forks; serve in tortillas with toppings as desired. Serve with juices for dipping. Yield: 16 servings.

Test Kitchen tips
  • A riff on the classic French dip sandwich, these tacos are served "au jus," which means with juices.
  • If you don't have provolone cheese, Swiss, Jack, cheddar and blue cheese would also taste great.
  • The mini tortillas are adorable! You might find them labeled as “street tacos.” They are about 5-inches in diameter, so a 6-inch, taco-size tortilla will work if you can’t find them.
  • Originally published as French Dip Tacos in Simple & Delicious February/March 2018

    Nutritional Facts

    1 mini taco: 221 calories, 10g fat (4g saturated fat), 55mg cholesterol, 710mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 19g protein.

    Popular Videos

    • 1 boneless beef chuck roast (about 3 pounds)
    • 1 envelope onion soup mix
    • 1 envelope ranch salad dressing mix
    • 2 cans (10-1/2 ounces each) condensed beef broth, undiluted
    • 2 tablespoons Worcestershire sauce
    • 16 mini flour tortillas, warmed
    • Optional toppings: shredded lettuce, chopped tomatoes, provolone cheese strips, sliced pepperoncini and sour cream
    1. Place roast in a 5- or 6-qt. slow cooker; sprinkle evenly with soup and dressing mixes. Add broth and Worcestershire sauce. Cook, covered, on low until tender, 6-8 hours.
    2. Remove roast from slow cooker. Skim fat from cooking juices; keep warm. Shred beef with two forks; serve in tortillas with toppings as desired. Serve with juices for dipping. Yield: 16 servings.

    Test Kitchen tips
  • A riff on the classic French dip sandwich, these tacos are served "au jus," which means with juices.
  • If you don't have provolone cheese, Swiss, Jack, cheddar and blue cheese would also taste great.
  • The mini tortillas are adorable! You might find them labeled as “street tacos.” They are about 5-inches in diameter, so a 6-inch, taco-size tortilla will work if you can’t find them.
  • Originally published as French Dip Tacos in Simple & Delicious February/March 2018

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forFrench Dip Tacos

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review