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+ servings
Overhead closeup view of 3 reuben tacos side-by-side

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
Cook: 15 minutes
Total: 25 minutes
Yield:10 tacos

Equipment

  • baking sheet
  • Small bowl

Ingredients

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

Instructions

For the Russian Dressing

  • Add all ingredients to small bowl and stir until thoroughly combined. Chill until ready to serve.

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.

Notes

  • 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.

Nutrition

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
Recipe By:Cheryl Malik