Thursday, March 10, 2022

Grilled Rachel Tacos #ImprovCookingChallenge

Change up your Taco Tuesday and use up some of that leftover Corned Beef that you will be cooking up next week with this fun take on a Rachel Sandwich.

Grilled Rachel Taco

It's time for the monthly Improv Cooking Challenge......
For March, Nichole of Cookaholic Wife, challenged us to share recipes containing meat and cabbage.  The possibilites are endless.  Let's take a look at what is being served up today.........

Improv Cooking Challenge: March 2022

Cabbage and Meat
Are you cabbage lovers in your house?  We are.  It is one of our favorite vegetables and it gets combined with meat pretty regularly here.  From Stuffed Cabbage made traditionally or in a casserole or deconstructed or paired with Corned Beef or Kielbasa.  This grilled salad gets made at least once each summer. And, of course, Cabbage and Meat are often paired in soups all winter long.

Rachel Taco

I decided to share a fun recipe for you to make for an upcoming Taco Tuesday.  I made Rachel Tacos because I had coleslaw in my refrigerator but this taco is equally as good as a Reuben using sauerkraut.

Rachel Taco

 You don't have to wait for leftovers from St. Pat's Day.  I used deli corned beef slices. I heated them on the grill pan and then used the pan to heat and grill the flour tortilla, with a slice of swiss on one half of the tortilla and the warmed corned beef on the other.  When the cheese was melted I removed the tortilla to a plateand added the coleslaw. When using sauerkraut I would add it to the taco on the grill pan, close the taco and grill both sides until warmed through.

Rachel Taco Pin

Yield: 1
Author: A Day in the Life on the Farm
Grilled Rachel Taco

Grilled Rachel Taco

Change up your Taco Tuesday and use up some of that leftover Corned Beef that you will be cooking up next week with this fun take on a Rachel Sandwich.
Prep time: 5 MinCook time: 2 MinTotal time: 7 Min


  • 1 flour tortilla
  • 2 oz. thinly sliced corned beef
  • 1 slice swiss cheese
  • 2 T. cole slaw
  • 1 T. Thousand Island Dressing


  1. Heat a grill pan over med high heat. Lay the corned beef slices onto the grill pan and cook for about 30 seconds until warmed through. Remove to a plate.
  2. Lay the tortilla on the grill pan. Cut the cheese slice in half and place it onto half of the tortilla. Place the warmed corned beef on top of the cheese. Fold the second half of the tortilla over the meat and cheese. Press down on the taco to help melt the cheese, flip and grill other side until marks appear.
  3. Remove to a plate. Open the tortilla and top with the cole slaw, close, top with dressing and serve.

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