Today was such a beautiful day out and the sky this evening was absolutely gorgeous, too. We did a big shopping at Costco this afternoon and while there, I picked up some artisan romaine lettuce so I could make tacos tonight (they are really small heads of romaine). I had about half of the cooked tri-tip roast left from Thursday night's dinner that I diced up to make tacos with. After dicing the remaining pound or so of cooked beef, I prepared it exactly the same way I would when using browned ground beef. I used my taco seasoning blend and about 1/2 cup water and simmered it until all the liquid had evaporated and then filled the little romaine cups with the spicy beef mixture and topped it with shredded sharp cheddar cheese, sour cream and diced tomatoes. It was absolutely delicious and a great way to use up leftover pot roast or roast beef. I will definitely make these again -- I liked these tacos so much better than using ground beef...there was much more texture and flavor -- I felt like I was eating in a gourmet Mexican restaurant! I snapped a couple photos of the tacos for you to see as well as a picture of tonight's absolutely gorgeous "painted" skyline. Enjoy!
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| Simmered just until all the liquid is evaporated and the meat is still moist |
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| Tonight's beautiful sky... |
Roast Beef Taco Cups
Ingredients:
1 to 1.25 pounds of leftover diced or shredded roast beef or pot roast (or browned ground beef)
Taco Seasoning:
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper (or to taste)
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon sea salt
1 teaspoon black pepper
1/2 cup water
Lettuce leaves (iceberg, romaine, butter or your favorite kind)
Garnish/Toppings: avocado, sharp cheddar cheese, diced tomatoes, sour cream, salsa, etc.
Directions:
In a skillet, place diced or shredded leftover cooked roast beef or browned ground beef; add taco seasoning and water and mix well (increase or decrease the amount of water as desired). Simmer uncovered, stirring occasionally, until almost all of the liquid has evaporated (about 15-20 minutes). Simmering the meat helps keep the meat moist and juicy. Fill lettuce leaves with meat mixture and garnish as desired.
1 to 1.25 pounds of leftover diced or shredded roast beef or pot roast (or browned ground beef)
Taco Seasoning:
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper (or to taste)
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon sea salt
1 teaspoon black pepper
1/2 cup water
Lettuce leaves (iceberg, romaine, butter or your favorite kind)
Garnish/Toppings: avocado, sharp cheddar cheese, diced tomatoes, sour cream, salsa, etc.
Directions:
In a skillet, place diced or shredded leftover cooked roast beef or browned ground beef; add taco seasoning and water and mix well (increase or decrease the amount of water as desired). Simmer uncovered, stirring occasionally, until almost all of the liquid has evaporated (about 15-20 minutes). Simmering the meat helps keep the meat moist and juicy. Fill lettuce leaves with meat mixture and garnish as desired.
2 comments:
Hi GGC,
"Red at night, sailor's delight."
A beautiful sky to go with your beautiful taco cups! :-)
Hi CyberSis! So true! I think tonight's sky was way more beautiful than my taco cups! :-)
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