French Dip Tacos Recipes

FRENCH DIP TACOS

Steps:

• 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.

QUICK TACO DIP

Steps:

• In a large bowl, beat the cream cheese, sour cream, onion dip and taco seasoning until blended. Spread onto a 12-in. round serving platter. Top with lettuce, cheese, tomatoes and if desired, olives. Serve with tortilla chips.

CRUNCHY BEAN DIP TACOS

Steps:

• For the bean dip: Combine the beans, trimmed scallions, salsa, lime juice, cilantro, chili powder, onion powder, cumin, coriander, garlic powder and cayenne in a food processor and blend until smooth. Season well with salt.
• For the tacos: Heat a large skillet over medium heat. Add the tortillas in batches and heat until warm and flexible. Place them in a clean kitchen towel to stay warm.
• Spread a heaping 1/4 cup of bean dip onto each tortilla, sprinkle a bit of cheese on top, and fold the tacos in half, pressing firmly.
• Heat about 1/2 inch of oil in the skillet over medium heat. Set a wire rack over a sheet pan. Working in batches, fry the tacos until the tortillas are golden and very crisp, 2 to 3 minutes per side. Drain on the rack while you cook the remaining tacos. (If desired, keep the tacos warm in a 300-degree-F oven until ready to serve.)
• Arrange the tacos on a platter and sprinkle with the scallions. Serve with sour cream and salsa for dipping.