Friday, October 18, 2013

Roast Beef Taco Cups -- "Fresh-Mex"

This evening's dinner was super quick to put together. I had half of the tri-tip beef roast left from dinner a couple of nights ago and I was in the mood for Mexican. A few weeks ago, I made Roast Beef Taco Cups and they were some of the best I had ever eaten...so I decided to make those again this evening. All I had to do was dice the leftover beef roast and add 1/2 cup of water and my homemade taco seasoning and simmer it until all the liquid was absorbed, about 15-20 minutes. I served the taco beef chunks in little artisan romaine lettuce cups that I buy at Costco -- they make perfect taco cups. I topped our tacos with a little fresh salsa, freshly shredded sharp cheddar cheese, diced tomatoes and a little dollop of sour cream. We also finished up the Brussels Sprouts, Bacon & Babybel Gratin left from last night. It was a perfect Friday night meal -- quick, delicious and it used up some of the food left from that last couple of nights -- win/win!  I snapped a few photos for you to see below as well as my recipe. Enjoy!









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 (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.

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.

4 comments:

Loretta M said...

Hi GG,

2 things: 1) I wanted to tell you that I did make the cheddar biscuits, not with the blankies yet (smile). Was making them later in the evening and wanted to make the blankies right when I had more time. But I just had to say, these biscuits are truly biscuits. Lots of breads and things that I have tried and I love biscuits but these are not just the closest thing but the real thing. They are so delicious. This morning I had 2 soft boiled eggs, sausage patty and one of the biscuits with butter slathered on it. Wow, really good. I've been eating them all week. Thanks.

2) I am invited to a 50th birthday party at church and the birthday girl asked me to bring a healthy home made salad dressing!! I thought I would try this one you mention in this post. Easy, fresh, looks delicious. I see you use Jacks Special Salsa from Costco? She is "having a salad bar (at her party) and would love to have a variety of healthy dressings". How can I say no? smile. Any suggestions? Thanks for any tips you can give.

http://www.gourmetgirlcooks.com/2012/09/baby-kale-spinach-salads-w-grilled.html

http://www.gourmetgirlcooks.com/2012/07/quick-cool-ole-salad-for-lunch.html

Thank you.
Loretta

P.S. When I saw the cinnamon maple donuts /w butter pecan frosting, I said to myself, you're killing me here GG. LOL. I can't keep up with you. :-) But the best part of all was in the comments about your puppy being in the pictures. That one made my day as I am an animal lover. Guess dogs need their 15 minutes of fame too. :-)

http://www.gourmetgirlcooks.com/2013/10/cinnamon-maple-donuts-w-butter-pecan.html

Gourmet Girl Cooks said...

Hi Loretta! Thanks for your kind comments -- and I'm so glad you like the cheddar biscuits, too -- they are my favorite biscuit, too and the closest I have been able to come to the "regular wheat type"...maybe better! :-) I actually like both of the dressings you mentioned. In case someone doesn't like a creamier type dressing, you would always make some type of vinaigrette type, too. You could do olive oil, maybe a flavored vinegar, herbs and/or spices or even add some salsa for some texture or Parmesan cheese to make an Italian style dressing, too. You could also make a ranch dressing, too if you like that -- I know many people like the one in the Wheat Belly Book -- I haven't tried it personally yet. Glad you enjoyed the "puppy comments", too -- he is my best friend and constant shadow...he is my "4th child" -- even my 3 grown kids refer to him as their "baby brother"! :-)

Loretta M said...

Thank you. I appreciate it. Your kids calling the dog their baby brother made me laugh so hard. That's a classic!!

Gourmet Girl Cooks said...

Glad you got a chuckle out of "baby brother", Loretta! ;-)