Weeknight 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.

WEEKNIGHT TACO SALAD

Steps:

• Heat oven to 425°F.
• Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls to form shells as they bake.)
• Meanwhile, cook meat with taco seasoning mix as directed on package.
• Fill shells with lettuce, meat mixture, cheese and tomatoes just before serving. Drizzle with dressing.

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.

SURPRISINGLY SUPERB WEEKNIGHT TACO SALAD

Steps:

• Brown ground turkey or beef and garlic (minced) in skillet over medium heat.
• Drain any grease away.
• Meanwhile shred the head of lettuce into small pieces and dice tomatoes to desired size.
• When meat and garlic mixture is done, add salt and pepper, stir.
• Break tortilla chips up into desired size and place in individual serving bowls.
• Add desired amount of meat to bowls, followed by desired amounts of lettuce, tomato, cheese, sour cream and salsa.
• Serve and enjoy.
• note: I sometimes use more tomato, but it's really up to your personal taste.