Tacos On The Border - cooking recipe

Ingredients

4 cups shredded roast beef, I use leftovers from French Dip Roast Beef for the Crock Pot
1 1/2 cups barbecue sauce
2 ounces French-fried onions
8 slices reduced fat provolone cheese
12 white corn tortillas

Preparation

Combine first three ingredients in baking pan. Broil on high for 10 minutes, mixing after 5.
Top with provolone, broil until cheese is brown and bubbly.
Serve in corn tortillas. I also like to serve this with black beans and rice.