Leftover roast beef street tacos recipe

Leftover Roast Beef Street Tacos

prep time
cook time
total time
makes
8 servings

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

what you'll need
  • pico de gallo
  • 5 Roma tomatoes, diced
  • 1/2 medium yellow onion, diced
  • 2 jalapeños, seeded, deveined and finely diced
  • 1/4 cup cilantro, chopped
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp lemon juice, or lime juice
  • 1/2 tsp kosher salt
  • pepper, to taste
  • tacos
  • 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
Nutrition Facts
Leftover Roast Beef Street Tacos Recipe
Amount Per Serving
Calories 447 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 50mg 17%
Sodium 248mg 10%
Potassium 462mg 13%
Total Carbohydrates 28g 9%
Dietary Fiber 7g 28%
Sugars 4g
Protein 20g 40%
Vitamin A 23%
Vitamin C 53%
Calcium 8%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
  1. 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.
  2. 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.
  3. Build your tacos, one at a time, layering the shredded beef, lettuce, cheese, avocado and pico de gallo to your liking. Spritz with lime juice, serve with your favorite accompaniments such as a corn and black bean salad, Spanish noodles or cilantro lime rice.
Cheryl Says

When choosing an avocado, look for one that has a black, pebbly skin. It shouldn’t be too soft or too firm.

Leftover roast beef street tacos recipe