Tired of the same old Taco Tuesday routine? Do you find yourself with leftover taco meat and wondering what to do with it? Then look no further! There are so many creative ways to use leftover taco meat to stretch into another meal. From flavorful breakfast scrambles to adding it to soups and stews for a hearty dinner, the possibilities are endless.
The Magic of Leftovers
Leftovers are a gift! Repurposing extra food can result in an amazing, brand-new meal in just a few minutes. Here are some super easy, quick, and flavorful ways to make use of leftover taco meat. Properly sealed, cooked ground beef taco meat will stay fresh for 3-4 days in the refrigerator. You can also freeze leftover taco meat for 3-4 months. Place it in a zip-top freezer bag or another freezer-safe container, removing as much air as possible before sealing.
Don't be afraid to substitute leftover ground turkey or chicken instead of beef, or mix the seasonings when reusing the meat in a new recipe.
Taco Meat Recipe
This homemade Mexican taco meat recipe is one that is made often. It requires only a handful of simple ingredients and your favorite taco toppings, and the options are endless with this delicious taco meat. It can be used to create taco salads, enchiladas, burritos, or your favorite taco variations.
Ingredients
- Ground meat (lean ground turkey or 85/15 grass-fed beef)
- Onion, jalapeño, garlic
- Taco meat seasoning (chili powder, cumin, paprika, garlic, and oregano)
- Salsa (or tomato sauce)
- Tomato paste
- Avocado oil
Instructions
- Sauté the onion, jalapeño, and garlic until soft in avocado oil. Transfer onion mixture to a small bowl and set aside.
- Cook ground turkey or beef in a large skillet over medium heat until no longer pink. If using ground beef, drain any excess grease from the pan.
- Add taco seasoning, onion mixture back in, salsa (or tomato sauce), and tomato paste. Mix well. Reduce heat to medium-low, stirring frequently for about 8 minutes and until the mixture thickens.
- Serve in tortillas or taco shells with all of your favorite toppings.
Tips for the Best Taco Meat
- If your kiddos or you are sensitive to extra spice, leave out one or both of the jalapeños, cut the chili powder down to 1 teaspoon, and use more tomato sauce than salsa. Also, be aware of what salsa variety you use in this recipe. If you’re using a super spicy salsa, your taco meat is likely to be super spicy.
- For even more enjoyment, put out a condiments bar and let everyone assemble their perfect taco.
- This makes a great recipe for entertaining because everyone can choose their own taco ingredients from the tortilla and toppings to the sauces.
Delicious Dishes with Leftover Taco Meat
Taco Salads
Taco salads are a classic way to use leftover taco meat. Adding different ingredients can add such a twist!
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- Mexican Cobb Salad: Change up the traditional Cobb salad with rows of seasoned ground beef, slices of hard-boiled egg, cubes of fresh avocado, black olives, julienned bell peppers, sliced scallions, and crumbled blue cheese. Finally, drizzle the salad with a dressing of red wine vinegar and olive oil to add some zing.
- Mexican Wedge Salad: Crisp iceberg lettuce wedges make the ideal base for tasty taco toppings. Spoon your seasoned meat over the lettuce wedges.
- Taco Zoodle Salad: Spiralize or julienne fresh zucchini and yellow squash to create low-carb veggie noodles.
Stuffed Peppers
Stuffed peppers are a great way to use up taco meat that has been leftover.
Breakfast Creations
Taco meat isn’t just for lunch and dinner - you can also use it to create a delicious breakfast.
- Breakfast Burrito: Wrap up your seasoned ground beef, scrambled eggs, and cheese in a keto-friendly tortilla for a filling breakfast on the go.
Enchiladas and Casseroles
- Taco Casserole Recipe: Layer low-carb tortillas, cheese, and taco meat in a casserole dish and bake until bubbly. Add veggies like bell peppers or onions for extra flavor and nutrition.
- Cheesy Mexican Skillet: Swap the taco meat for chicken.
Soups
- Taco Soup Recipe: Change out the chicken for leftover beef, and this creamy Tex-Mex soup will not only put your leftovers to use but satisfy the entire family!
- Queso Soup: Think delicious queso at your favorite Mexican restaurant turned into a soup. Again, swap the leftover meat for chicken; this soup will be the star of any meal.
Snacks
- Nachos: Adding taco meat with homemade taco seasoning to the mix makes it even better. Swap out tortilla chips for bell peppers to make keto nachos.
- Quesadillas: Heat a low-carb tortilla in a pan, add shredded cheese and leftover meat on one side, and fold the other side over. Cook until the cheese is melted and the tortilla is crispy. Add some diced onions, bell peppers, and avocado for extra flavor.
- Taco Pizza: Spread keto-friendly pizza sauce on a low-carb tortilla, add shredded cheddar cheese and taco meat. Bake in the oven until the cheese is melted and bubbly. Then, add some diced tomatoes, sliced jalapeños, and chopped cilantro. You can also add some black olives or diced onions for extra flavor.
More Creative Ideas
- Walking Taco Casserole: Made with seasoned taco meat, tomatoes, beans, cheese, and crunchy chips, it’s a family favorite and perfect as an easy weeknight meal.
- Walking Tacos: A favorite with kids and teens!
- Taco Meat Pinwheels: Easy to make and great for meal prep!
- Taco Skillet: Everything you love about tacos in one pan.
- Taco Salad Meal Prep Taco Bowls: Made with healthy ground turkey and filled with black beans, sweet corn, shredded cheese, crisp lettuce, and all your favorite toppings.
- Taco Crescent Ring: A beautiful presentation of a classic Tex-Mex favorite.
- Taco Pasta Salad: Mexican flavors come together in this Taco Pasta Salad with Catalina dressing! It's a great main dish to add to your weeknight dinner rotation, or you can take it to a potluck as a side dish.
- Mexican Ground Beef Casserole: An easy casserole to throw together.
- Loaded Tater Tot Nachos: Topped with meat, melty cheese, and your favorite nacho toppings.
- Classic Taco Salad: Made with hearty ground beef and all the taco toppings, this Classic Taco Salad recipe is the perfect addition to your Taco Tuesday or the ultimate taco bar!
- Chopped & Layered Taco Salad: A family favorite.
- Mexican Sopes: Add your leftover taco meat to these amazing Mexican Sopes.
- Taco Quesadillas: If tacos and quesadillas had a baby, they’d totally be these taco quesadillas!
- Hot Taco Dip: Hot Taco Dip with ground beef is the best taco dip recipe full of cream cheese, meat, beans, and cheese!
- Mexican Zucchini: This easy Mexican Zucchini is made in one skillet and is sure to be a family favorite.
- Ground Beef Taquitos: These crunchy Ground Beef Taquitos are slightly addictive.
- Taco Salad with Catalina Dressing: Full of hearty ground beef and traditional taco toppings, this taco salad is topped with zesty and tangy Catalina dressing.
- Taco Meat Cornbread Casserole: An easy casserole layered with quick cornbread, seasoned meat, salsa, and cheese.
Tips and Tricks
- Reheating Taco Meat: Heat the meat in a skillet over medium heat for quick reheating, adding a splash of beef broth as needed for moisture.
- Freezing Taco Meat: To freeze, place cooked and fully cooled meat in a freezer bag, remove all of the air, and store in the freezer for up to 3 months.
- Versatile Protein: Feel free to substitute leftover ground turkey or chicken instead of beef or mix the seasonings when reusing the meat in a new recipe.
- Hidden Veggie Hack: Blending in cauliflower rice doubles your beef yield while keeping things budget friendly and nutrient-rich. The texture is seamless, and the flavor soaks right in.
Healthy Taco Bowls
These healthy taco bowls are an easy dinner idea that take less than 30 minutes to make. This family-friendly recipe is easily customizable by adding whatever toppings you like.
Ingredients
- Homemade Taco Seasoning (chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper)
- Lean Ground Beef or Ground Turkey
- Black Beans (or pinto or kidney beans)
- Cauliflower Rice (or regular white or brown rice)
- Bell Peppers
- Optional Toppings: Avocado, Sour Cream or Greek Yogurt, Chopped Tomatoes or Pico De Gallo, Cilantro, Lime
Instructions
- Mix together all of the spices for the taco seasoning and set aside.
- Pour 1 tablespoon of olive oil in a large skillet over medium-high heat. Carefully place the ground beef or turkey into the hot skillet, and break apart into small pieces using a spatula or spoon. Cook for about 15 minutes, or until the taco meat is thoroughly browned.
- Toss in the taco seasoning and mix together until the spices cover most of the meat. Add 1/2 cup of water to the skillet, and cook everything for another 2-3 minutes, stirring occasionally, until some of the water has evaporated.
- In a separate skillet, add 1 tablespoon of olive oil over medium-high heat. Pour in the frozen cauliflower rice, garlic powder, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir everything gradually as the cauliflower rice begins to thaw. Heat through for about 8 minutes, until the rice has completely thawed. Once the rice is done, pour it into a bowl and set aside.
- Wipe out the skillet with a paper towel and add 1 tablespoon of olive oil over medium-high heat. Add the diced bell pepper and sauté for 4 minutes. Toss in the black beans, 1/4 teaspoon salt, and 1/4 teaspoon pepper, and turn off the heat.
- Assemble your bowls with any garnishes you like!
One-Pot Taco Skillet
Everything you love about tacos in a low-calorie, one-pot meal. This is one of those life-saver recipes to turn to when you’re at the end of a brutal day.
Ingredients
- 1 teaspoon oil
- 93% lean ground beef or ground turkey
- Onion
- Bell pepper
- Frozen corn
- Zucchini
- Low-sodium canned black beans
- Small can of tomato sauce
- Chili powder
- Cumin
- Garlic powder
- Oregano
- Paprika
- Salt
- Crushed red pepper
- Black pepper
- Cheese
- Optional toppings: light sour cream, sliced avocado, diced fresh tomato, salsa or hot sauce, cilantro, and thinly sliced green onions
Instructions
- Add 1 teaspoon oil to a 12-inch deep skillet or sauté pan (with a lid) and place over MEDIUM heat. Add the beef (or turkey) and cook, stirring to break it up, until thoroughly cooked and no longer pink, about 5 minutes. Drain well and transfer the cooked meat to a plate and set aside.
- Add remaining 1 teaspoon oil to your empty skillet and return it to the heat. Add the onion and bell pepper. Sauté for 3 to 4 minutes until softened. Add the frozen corn and the zucchini. Cook, stirring for 3 to 4 minutes, or until the zucchini is fork tender. Reduce heat to LOW and add the black beans.
- Return the cooked meat to the skillet but do not stir. Sprinkle the chili powder, cumin, garlic powder, oregano, paprika, salt, crushed red pepper, and black pepper over the meat and stir to combine. Stir in the tomato sauce and water and cook and stir for a minute or two.
- Sprinkle with the cheese, cover, and cook just until the cheese has melted. Remove from the heat and keep covered until ready to serve.
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