Ingredients Jump to Instructions ↓

  1. 2 teaspoons cornstarch

  2. 1/2 cup cold water

  3. 1/4 cup barbecue sauce

  4. 1/4 cup hoisin sauce

  5. 2 tablespoons reduced-sodium soy sauce

  6. 2 teaspoons minced fresh gingerroot

  7. 1 teaspoon minced garlic

  8. 1/4 teaspoon salt

  9. 1 small onion, sliced

  10. 1 small sweet red pepper, sliced

  11. 2 teaspoons canola oil

  12. 1 pound lean ground beef (90% lean)

  13. 3 cups coleslaw mix

  14. 8 flour tortillas (6 inches), warmed

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the cornstarch, water, barbecue sauce, hoisin sauce, soy sauce, ginger, garlic and salt until blended; set aside. In a large skillet, saute onion and red pepper in oil until crisp-tender; remove and set aside. In the same skillet, cook beef over medium heat until meat is no longer pink; drain. Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add coleslaw mix; stir to coat. Spoon meat mixture into the center of each tortilla; top with onion mixture. Roll up tightly. Yield: 4 servings.


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