Best Mexican Rueben Tacos Recipes
SPICY CORNED BEEF TACOS
Using leftovers in new and exciting ways is my personal cooking challenge. These fun tacos take my favorite Reuben ingredients and turn them into something totally different-and completely delicious. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine coleslaw mix, green onions and jalapenos. In another small bowl, whisk salad dressing and chili sauce until combined., In a large skillet, heat oil over medium heat. Add corned beef and diced potatoes; cook and stir until heated through, 8-10 minutes. Serve in tortillas with coleslaw mixture and dressing mixture.
Nutrition Facts : Calories 621 calories, Fat 39g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 1606mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 4g fiber), Protein 16g protein.
CORNED BEEF REUBEN TACOS
Aside from the fact that this combines two of my absolute favorite guilty pleasure foods, this is a hella-effective leftover recipe. Simply dice the leftover corned beef you have in your fridge, layer it with freshly grated swiss and sauerkraut, and heat it in a pan. A complete reinvention of that leftover corned beef from start to finish in 15 minutes!
Provided by Mike
Categories Main Course
Time 15m
Number Of Ingredients 6
Steps:
- In small bowl, mix together mayo and dill until well combined. Again, place in fridge if making ahead.
- Heat a large frying pan (affiliate) over medium heat. Grease with a 1 tbsp of butter, spreading it around the pan for even coverage. Meanwhile, set oven to a high broil and move the rack to the second slot from the top.
- To assemble the taco, first spoon a small 1/2 tbsp of dill mayo into the middle and lightly spread it around with the backside of the spoon. Place the taco in the frying pan (affiliate) so that the mayo side faces up. You can do multiple tacos at once, so long as each can lay fully flat in the pan.
- On top of the mayo, spread a small pinch of swiss cheese, being careful not to drop/waste any in the hot pan. Next, grab a healthy pinch of corned beef and lay it on top of the cheese. Top with sauerkraut and another small pinch of swiss cheese. Saute for about 3 minutes, or until the bottom of the taco begins to lightly brown. Remove each tortilla to a baking pan.
- When your baking pan is full, place it under the broiler in the your oven and watch carefully. Cook until cheese has melted and outside of tortilla barely begins to brown, about 2 minutes. Serve immediately.
Nutrition Facts : ServingSize 3 tacos, Calories 489, Sugar 2.1g, Sodium 1865mg, Fat 24g, SaturatedFat 9g, TransFat 0g, Carbohydrate 31g, Fiber 2g, Protein 36g, Cholesterol 106mg
REUBEN TACOS
My favorite way to eat a Reuben - as a taco! With deliciously savory and tender corned beef, some traditional sauerkraut, creamy Russian dressing, and plenty of Swiss cheese, this recipe is great way to use up leftover corned beef or to make anytime you're craving LOTS of flavor.
Provided by Cheryl Malik
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Add all ingredients to small bowl and stir until thoroughly combined. Chill until ready to serve.
- Preheat oven to 350° Fahrenheit and lay tortillas out flat on baking sheet.
- Spread approximately 2 tablespoons Russian dressing down center of each tortilla. Top tortillas with equal amounts of corned beef and shredded Swiss cheese.
- Place baking sheet in preheated oven and bake 5 to 8 minutes or until heated through and cheese is melted. Remove from oven and top with sauerkraut and a pinch of fresh dill, if desired. Serve warm.
Nutrition Facts : ServingSize 1 taco, Calories 357 kcal, Carbohydrate 27 g, Protein 14 g, Fat 21 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 39 mg, Sodium 1201 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 11 g
TACO HAND PIES
These taco pies are easier to handle than those regular tacos you need two hands to keep the the shells from cracking and the fillings from falling out. Pico de gallo and pepper Jack cheese round out the flavors of the taco beef. Taco hand pies are perfect for parties and on-the-go meals. Serve with picante sauce for dipping.
Provided by bd.weld
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Mix tomatoes, onion, cilantro, jalapeno pepper, and garlic salt together in a mixing bowl.
- Cook and stir beef in a saute pan over medium-high heat until no longer pink, 5 to 7 minutes. Drain fat and return beef to the pan. Add water and taco seasoning; stir thoroughly until fully incorporated and water has been absorbed, 2 to 3 minutes. Add the tomato mixture and pepper Jack cheese,
- Lightly flour a work surface. Roll each empanada wrapper out to a 6-inch circle. Scoop 1/3 cup beef filling onto the center of each wrapper. Fold each wrapper in half to enclose the filling. Crimp edges with a fork to seal. Pierce the top of each pie twice with a fork. Transfer to the prepared baking sheet.
- Whisk egg and water together to make egg wash. Brush egg wash over the tops of the pies.
- Bake on the middle rack of the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 22.9 g, Cholesterol 43.5 mg, Fat 9.9 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 3.7 g, Sodium 438.5 mg, Sugar 1 g
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