Cheesy Smoked Beef Tacos with Corn Salad

smoked beef

🥗Healthier: grilled chicken

💰Cheaper: ground beef

Grilled chicken is leaner, while ground beef is more economical.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat adds fiber, while flour tortillas are often less expensive.

Coat chuck roasts with oil and BBQ rub. Insert a meat probe and smoke at 250°F until internal temp reaches ~165°F.

In a foil pan, layer onions, beef tallow, and smoked chuck roast. Add more tallow on top, pour in beef broth, cover with foil, and return to smoker for ~2 more hours until tender.

Let rest for 1+ hour, then shred in its own au jus with onions.

Mix Duke’s mayo, sour cream, and taco sauce. Adjust for heat & flavor.

Roast corn on the Blackstone with a little oil until slightly charred.

Combine with red onion, cilantro, Tequila Lime seasoning, Duke’s mayo, sour cream, and queso fresco. Mix well.

Heat griddle on low, add a little oil, and place tortillas down with shredded quesadilla cheese.

Fold into mini quesadillas and toast until golden and melty.

Open the tortillas, add shredded smoked beef & onions, top with corn salad, and drizzle with taco sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens