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
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
