Leftover Roast Beef Street Tacos
What better way to use leftover roast beef than with tacos?! With our 30-minute leftover roast beef tacos recipe, you can turn a weeknight supper into the main event—just set up a bar with all the goodies so your family can build their own.
There’s nothing to putting this meal together. In fact, it’s like having the night off from cooking! The most difficult part of this recipe is choosing perfectly ripe avocados—not too ripe, not too firm.
We used corn tortillas this time around, but you can also use lettuce leaves if you want to keep it lean. And while we tend to serve this meal for dinner, they also make great appetizers if you’re hosting guests!
Leftover Roast Beef Street Tacos Recipe
pico de gallo
- 16 corn tortillas, soft
- 3 Tbsp olive oil
- 1 lb roast beef, shredded
- 3 Romaine lettuce, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 2 large avocados, cubed
- 2 limes, cut into wedges
- Toss diced tomatoes, onion, peppers, cilantro, olive oil, lemon or lime juice and salt and pepper in a medium-sized bowl then refrigerate while you make the tacos.
- Heat a large, non-stick skillet over medium-high heat. Add a tiny bit of olive oil to the bottom of the pan. Place two or three tortillas to the skillet and allow them to brown slightly—approximately 2 minutes. Flip them over to brown on the other side. When browned, transfer to a plate, separating them with paper towels. Add a tiny bit more oil to the pan then repeat until all tortillas have been browned.