Leftover ground beef taco salad uses what’s already cooked and builds a quick, warm topping. The beef reheats fast, then simmers with seasoning and a bit of liquid.
The fresh lettuce and toppings keep it crisp while the beef adds heat and flavor.
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1. Heat a large skillet over medium-high heat until hot and dry.
2. Add 1 tbsp olive oil and swirl until shimmering.
3. Add 2 cups shredded leftover ground beef in a single layer. Cook undisturbed 2 minutes until edges brown, then stir and cook 1 more minute to heat through.
4. Add 1 cup diced onion and 2 cloves minced garlic. Cook over medium heat 3-4 minutes until onion is translucent.
5. Stir in 1 tbsp taco seasoning and 0.25 cup water. Simmer 2-3 minutes until sauce thickens and coats beef.
6. In a large bowl, combine 4 cups chopped romaine lettuce, 1 cup diced tomato, 0.5 cup shredded cheddar cheese, and 0.25 cup sliced black olives.
7. Top salad with warm beef mixture.
8. Finish with fresh chopped cilantro sprinkled over salad.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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