Corned Beef Tacos!
Marty Martindale






This is a great way to use leftover corned beef, and it’s quick to make.

6 Corn tortillas
Shredded corned beef
Carolina Slaw
1 cup Crumbled white cheese (feta, cotija, or any cheese of your choice.)
Chopped green onion
Red pepper flakes or hot sauce (optional)

Heat and crisp tortillas in a little olive oil. Place
in taco rack for filling.

Layer base of taco with warmed corned beef.

Spread layers of the remaining ingredients over corned beef.


Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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