1 to 1.25 pounds of leftover diced or shredded roast beef or pot roast (or browned ground beef)
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 (I like to use smoked paprika)
1 teaspoon ground cumin I like to use roast 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.
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.