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.
Prep: 10 minutes minutes
Cook: 15 minutes minutes
Total: 25 minutes minutes
Yield:10 tacos
For the Russian Dressing
- ½ cup mayonnaise
- 3 tablespoons ketchup or ketchup-style chili sauce
- 1 tablespoon prepared horseradish
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- salt to taste
For the Reuben Tacos
- 10 8-inch flour taco tortillas
- 1 cup Russian dressing from recipe above, see Notes
- 1 pound leftover corned beef diced, see Notes
- 1 cup shredded Swiss cheese
- 1 cup sauerkraut drained very well
- fresh dill optional, for garnish
For the Reuben Tacos
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.
- Corned Beef: If you don't have leftover corned beef, use 1 pound of deli corned beef that's sliced thicker than you would normally use for sandwiches.
- Russian Dressing: You could also use Thousand Island dressing. It's not as authentic but it's super easy to find prepared.
Serving Size: 1taco | Calories: 357kcal | Protein: 14g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 1201mg | Potassium: 194mg | Total Carbs: 27g | Fiber: 2g | Sugar: 4g | Net Carbs: 25g | Vitamin A: 123IU | Vitamin C: 15mg | Calcium: 187mg | Iron: 3mg