Leftover beef tacos
12 taco shells
1 tablespoon olive oil
1 onion, diced
3 teaspoons ground cumin
3 teaspoons ground coriander
2 teaspoons smoked paprika
½ teaspoon cayenne pepper
400g roast beef
600g chunky tomato salsa (2 jars)
½–1 jar water (empty salsa jar)
2 tomatoes, diced
¼ iceberg lettuce, finely shredded
2 handfuls cheddar cheese, grated
sour cream to serve
2 soft avocados
½ red onion, finely diced
2 garlic cloves, crushed
2 tablespoons lime juice
1 handful coriander, chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
1 tomato, finely diced (optional)
1 long red chilli, deseeded, chopped
salt and pepper
- Preheat oven to 140°C. Remove tacos from package and follow instructions to heat (5 minutes).
- Finely chop leftover roast beef in a food processor.
- Heat oil in a frying pan over high heat. Cook onion until slightly soft, then add spices and cook for an additional minute. Add chopped roast beef to pan with salsa and half a jar of water and simmer for 5 minutes (if too dry, add more water).
- To make guacamole, mash avocado in a bowl with a fork until smooth. Then add onion, garlic, lime juice, chopped coriander leaves, ground cumin, ground coriander, tomato and chilli. Combine and season with salt and pepper to taste.
- Fill each taco shell with 2 tablespoons of beef mixture and top with chopped tomatoes, lettuce, cheese, guacamole and sour cream.
Tip: If using raw minced beef, add mince to frying pan once onion and spices are cooked. Cook for 5 minutes until the beef is browned and cooked through. Break up any lumps with a fork and drain off any fat. Add salsa and water, then simmer for 5 minutes or until sauce thickens.
Leftovers: The cooked mince mixture can be frozen if there are leftovers. Or you can make Mexican cheese toasties for lunch.
Variation: Give last night's bolognese a new twist by adding some Mexican spices and use as the meat for these tacos.
Recipe from Summer TABLE by Jodie Blight.