Leftover beef tacos

Last updated: 15 December 2020
Preparation: 15 minutes
Cook: 5 minutes
Servings: 12 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


  1. Preheat oven to 140°C. Remove tacos from package and follow instructions to heat (5 minutes).
  2. Finely chop leftover roast beef in a food processor.
  3. 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).
  4. 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.
  5. 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.

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.


The cooked mince mixture can be frozen if there are leftovers. Or you can make Mexican cheese toasties for lunch.