Leftover ground beef tacos turn cooked beef into a fast skillet meal. The beef reheats quickly, then cooks with onion, garlic, and spices.
The tortillas hold the seasoned beef while fresh toppings finish it.
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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 and fragrant.
5. Stir in 1 tbsp chili powder, 1 tsp cumin, 0.5 tsp smoked paprika, and salt and pepper to taste. Cook 1 minute until spices are fragrant.
6. Add 0.25 cup water and simmer 2-3 minutes until sauce thickens and coats beef.
7. Warm 8 small corn tortillas in a dry skillet over medium heat 30 seconds each side.
8. Assemble tacos with beef mixture and finish with fresh chopped cilantro.
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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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