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Leftover Shredded Roast Beef Tacos
minutes Stove Top
Roast Beef & Onion Gravy meat
, shredded or chopped
1 x 400 g can red kidney beans, rinsed & drained
1 x 400 g can diced tomato
McCormick Cumin Seeds Ground
McCormick Paprika Smoked
McCormick Chilli Ground
Roast Beef & Onion Gravy potatoes
taco shells, heated as per packet instructions
favourite taco filling accompaniments - avocado, lettuce, sour cream, salsa, coriander
Place the leftover roast beef in a frying pan over a medium heat and stir occasionally to gently reheat.
Add sufficient spices for the amount of meat and your taste. Stir through the beans and tomato and cook until heated through.
If there are potatoes leftover, pop them on a tray, spray with oil then quick roast them in a hot oven until crisp. Season with smoked paprika.
Serve beef & bean mixture and roasted potatoes with warmed taco shells and your favourite taco fillings.
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