Enjoy the flavours of a sloppy joe without getting sloppy! Taco bowls let you dig into everyone’s favourite saucy beef dish
Preheat the oven to 350ºF.
Combine the onion, 2 tablespoons of the vinegar and ¼ teaspoon salt in a small bowl and toss to coat; set aside.
Combine the coleslaw, pickles, 3 tablespoons of vinegar and ¼ teaspoon salt in a medium bowl and toss to coat; set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the beef and cook, stirring frequently, until beginning to brown, about 4 minutes. Stir in the taco seasoning and ½ teaspoon salt and continue to cook until the meat is cooked through, 2 minutes more. Reduce the heat to low, stir in the ketchup, sugar, ½ cup water and remaining 1 tablespoon vinegar and simmer, stirring occasionally, until the sauce is slightly thickened, about 8 minutes.
Meanwhile, put the tortilla bowls on a baking sheet and sprinkle with the pepper jack. Bake until the pepper jack is melted and the tortilla bowls are slightly golden in spots, about 5 minutes.
Drain the liquid from both the coleslaw and onions. Divide the meat among the tortilla bowls and top with the coleslaw and onions.