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Beef Brisket Tortilla Bowls

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  • Prep 35 min
  • Total 6 hr 35 min
  • Servings 8
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Everything is bigger in Texas…and once you sink your teeth into this bad boy, you will know your Tortilla Bowls are overflowing with classic beef brisket.
Created Jun 29, 2017
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  • 1 onion, halved, sliced thick
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 3 lb (1.5 kg) fresh beef brisket (not corned beef), trimmed of fat
  • 2 tablespoons packed brown sugar
  • 1/4 cup ketchup
  • 1/4 cup water
  • 1 tablespoon apple cider vinegar

  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 3 cups coleslaw mix (from 14-oz bag)
  • 1/2 cup chopped red bell pepper
  • 1 tablespoon finely chopped jalapeño chile, halved and seeded
  • 1 package (8 count) Old El Paso™ Tortilla Bowls
  • Sliced jalapeños, if desired


  • 1
    Spray 6-quart slow cooker with cooking spray. Layer onion slices in slow cooker. In small bowl, stir chili powder, 1 teaspoon cumin, the paprika, 1 tablespoon salt and the pepper until blended. Rub into brisket; place in slow cooker. Sprinkle any remaining rub on top of meat. In small bowl, stir brown sugar, ketchup, water and cider vinegar until blended. Pour over brisket.
  • 2
    Cover and cook on Low heat setting 6 to 8 hours or until meat is tender and can easily be sliced.
  • 3
    Meanwhile, in medium bowl, stir together mayonnaise, lime juice, 1/2 teaspoon cumin and 1/4 teaspoon salt. Add coleslaw mix, red pepper and chopped jalapeño chile. Cover; reserve in refrigerator until needed.
  • 4
    Transfer brisket to cutting board; let stand 10 minutes. Discard sauce, or heat as directed in tip. Heat tortilla bowls as directed on package. Thinly slice brisket into small slices to fit into tortilla bowls; divide among warmed bowls, and top with coleslaw. Garnish with sliced jalapeños.

Expert Tips

  • Tip 1
    Short of time? Use prepared coleslaw to top these boats.
  • Tip 2
    Texas brisket is typically served dry, but if a sauce is desired, take remaining liquid from slow cooker after beef is removed, and skim off the fat. In 2-quart saucepan, cook liquid over high heat until reduced to sauce consistency.

Nutrition Information

490 Calories, 25g Total Fat, 39g Protein, 25g Total Carbs

Nutrition Facts

Serving Size: 8 servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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