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French Dip Tacos

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
  • Total Time
    Prep: 10 min. Cook: 6 hours
  • Makes
    16 servings

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 meat is tender, 6-8 hours.
  • Remove roast from slow cooker. Skim fat from cooking juices; keep warm. Shred beef with 2 forks; serve in tortillas with toppings as desired. Serve with juices for dipping.
Nutrition Facts
1 mini taco: 221 calories, 10g fat (4g saturated fat), 55mg cholesterol, 710mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 19g protein.

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