Leftover Taco Salad Recipes

WEEKNIGHT LEFTOVER TACO SALAD

Steps:

• 1. heat the oven to 425F. Crumple 4 large sheets of foil to make 4 (3 inch) balls. Spray with cooking spray. Drape tortillas over them. Bake 6 to 8 minsor until tortillas are golden brown.
• 2. Re-warm up any already cooked ground beef with taco seasoning mix as firected on the package.
• 3. Fill each shell with lettuce,meat mixture, cheese & tomatoes just before serving. Drizzle with dressing.
• 4. Note: I make this about the same week I make meatloaf for dinner. Always leftover meatloaf. Here is my second meal out of 1 meal.

30 LEFTOVER TACO MEAT RECIPES

Steps:

• Preheat your oven to 350 degrees.
• Cook lasagna noodles according to package. Drain and set to the side.
• Take out a 9x13 pan and spread a thin layer of salsa on the bottom, then 3 lasagna noodles covering it. Continue to layer the lasagna as follows: salsa, refried beans, taco meat, sour cream, Mexican cheese, lasagna noodles. Repeat until all lasagna noodles are used up.
• On the top layer, spread an even layer of salsa and Mexican cheese. Top with whites of green onions.
• Cover the Taco Lasagna with foil and cook for 25-30 minutes until heated through.
• Uncover and cook for another 5 minutes. This will melt the cheese on top.
• Remove from oven and top with dollops of sour cream and spread remaining green onions on top.
• Enjoy immediately or store in the refrigerator for up to 3 days, reheating prior to eating.

LEFTOVER TACO SALAD

Steps:

• Saute taco meat and corn in small fry pan for approximately 5 minutes.
• While that's cooking, put 3 cups salad mix in large bowl & mix with vinaigrette.
• Pour meat & corn over salad.
• Top with a dollop of sour cream.