You’re in luck, my friends. This is a two-for-one post! That’s right, recipes for Shredded Beef Tacos and Mexican Rice and let me tell you…this meal includes a plethora of leftovers. Plus it comes together in minutes. Plus it’s delicious.
I’m not even kidding when I tell you I used up at least four containers and boxes from the fridge and pantry, including the roast beef from the night before, a rest of a can of Rotel, the rest of the box of instant rice, beef stock that typically lingers in the fridge for quite awhile, half of an onion and half of a green pepper that were in the produce drawer.
This meal starts with some of my leftover Weeknight Roast Beef which turned into Shredded Beef Tacos. You can turn just about anything into a taco, right?
Rather than the traditional lettuce and tomato toppings, I sauteed sliced onion and green pepper for the veggie component so I guess you could call this a cross between tacos and fajitas.
Our menu for supper also included a bit of an experiment and it turned out great! This flavorful Mexican Rice was the perfect side-kick for our tacos. Using instant rice allows this recipe to come together in a snap and since the rice cooks in some spiced-up chicken stock, it’s obviously loaded with great flavor.
Another great thing about this meal is that the little bit of onions and peppers that were leftover, the rice that Bryant won’t eat since there’s chunks of tomato in it and a little bit of meat will make for an awesome lunch at work tomorrow! I’m just as excited for the leftover Shredded Roast Beef Taco Bowl as I was the original meal!
Enjoy!
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Shredded Beef Tacos
These beef tacos come together in a snap and are a great way to use leftover roast beef!
Ingredients
- 3 Tbsp. Simply Sunflower Oil
- 3 cups leftover shredded roast beef
- Chili powder to taste
- Garlic powder to taste
- Onion powder to taste
- Ground cumin to taste
- Salt and pepper to taste
- 1/4 cup low sodium beef stock
- 2 Tbsp. Simply Sunflower Oil
- Sliced onion
- Sliced green pepper
- Flour tortillas
- Shredded cheese
Instructions
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Add 3 Tbsp. Simply Sunflower Oil to a warm skillet and add the shredded roast beef.
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Add spices to taste and stir to combine.
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If meat begins to stick to the bottom of the skillet, add a bit of beef stock to de-glaze the pan and add moisture to the meat.
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Transfer the meat to a serving bowl once it is warmed through and cover it with foil to keep it warm.
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In the same skillet, add 2 Tbsp. Simply Sunflower Oil and the onion and green pepper along with a dash of salt.
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Saute the vegetables until tender and serve with the shredded beef taco meat on a warmed tortilla with shredded cheese and any other taco toppings of your choice.
Mexican Rice
This warm and flavorful rice is the perfect side on taco night!
Ingredients
- 2 Tbsp. Simply Sunflower Oil
- 1/2 cup diced onion
- 1 Tbsp. minced garlic
- 1 1/2 cups low sodium chicken stock
- 1/2 cup Rotel
- Chili powder to taste
- Cumin to taste
- 2 cups instant rice
Instructions
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In a pot, saute onion in the Simply Sunflower Oil for 1-2 minutes. Add garlic and stir to combine.
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Add the chicken stock, Rotel, chili powder and cumin and stir. Add rice, cover, remove from heat and let it sit for 5-6 minutes or until all of the liquid is absorbed and the rice is tender.
Recipe Notes
TIP: The chili powder and cumin add some warmth to this dish but if you'd like to add a little more spice, add a diced jalapeno with the onion when sauteing.
I’m going to try making this rice the next time we do Mexican for supper!
It was so easy and delicious! I always seem to have a partial can of Rotel leftover so this was a great, easy way to use it up!