Description
Inspired by viral comfort food creations, these indulgent tacos are stuffed with smoky shredded brisket and ultra-creamy mac and cheese, then toasted in a skillet for crispy edges and gooey centers. A mouthwatering mash-up of BBQ and taco night.
Ingredients
Scale
- 2 cups cooked macaroni
- 1¼ cups shredded cheddar cheese
- ½ cup whole milk
- 1 tablespoon butter
- Salt and pepper to taste
- 1½ cups cooked brisket, shredded or chopped
- 6 small flour tortillas
- ½ cup BBQ sauce
- ½ cup shredded mozzarella (for melting inside tacos)
- 2 tablespoons chopped green onions (optional)
- 2 tablespoons oil or butter (for toasting tacos)
Instructions
- In a saucepan, melt butter over medium heat. Stir in milk and cheddar cheese until smooth and creamy. Add macaroni, stir well, and season with salt and pepper. Remove from heat.
- Warm tortillas slightly to make them flexible.
- On one half of each tortilla, layer brisket, mac & cheese, a drizzle of BBQ sauce, and a sprinkle of mozzarella cheese. Fold tortillas over into half-moons.
- Heat oil or butter in a large skillet over medium heat. Toast the folded tacos for 2–3 minutes per side, pressing lightly with a spatula, until golden and crisp and cheese is melted inside.
- Remove from skillet, garnish with chopped green onions if desired, and serve hot with extra BBQ sauce on the side.
Notes
- Experiment with different cheeses for a unique flavor twist.
- For a spicy kick, add sliced jalapeños or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 taco
- Calories: 525 kcal
- Sugar: 5g
- Sodium: 670mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg