1. In a medium bowl, combine dressing, chipotle chile and sour cream. Refrigerate until ready to use or for up to 6 hours. 2. In a large skillet over medium heat, sauté corned beef until heated through, 4 to 6 minutes. Remove from skillet. Cover and keep warm in preheated oven. 3. In the same skillet, sauté green chiles, red onion and sauerkraut until onion is soft and translucent, 10 minutes. 4. To build tacos, skillet warm tortillas. Spread 1 T. of the dressing on one side of each tortilla. Place one slice of cheese on top of dressing. Divide corned beef equally among tortillas. Divide sautéed chile mixture equally over meat on each tortilla. Fold tortillas in half. ---------------------------------------------------------------------------
Nutrition
Ingredients
