This Tuesday at my house was Build Your Own Taco Salad Night. I sauteed some ground beef with some taco seasoning sprinkled in... I used beef but ground turkey, shredded chicken or pork, even grilled shrimp or fish can be your protein source then I just prepped a bunch of veggies and "taco" toppings:
Shredded cheese, kidney beans, shredded lettuce w/ cilantro and green onions, black olives, chopped tomato, guacamole, Greek yogurt w/ a dash of taco seasoning and green onions mixed in.
Tonight I took the leftovers (about 2 cups of "stuff") and turned them into Taco Bites, mini crustless quiches with hardly any effort. Both meals are super family and pocketbook friendly (it is tax time, ugh.)
Shelly's Taco Egg Bites
5 Eggs, beaten
Approx. 2 cups of leftovers from Build Your Own Taco Salad Night
1 teaspoon Taco Seasoning (make your own or storebought)
dash of Salt
a few twists of Black Pepper
Preheat oven to 350. Mix all ingredients together. Spoon into lightly greased (non-stick cooking spray works great for this) mini muffin tin.
Bake for 30 minutes at 350. Let them cool a few moments they pull away
and pop right out. Makes 24. Great for lunch or dinner with a salad,
soup or veggie side dish or as party hors d'oeuvres.
More Eggface Bites (aka Mini Crustless Quiches)
More Ideas for Repurposing Leftovers
leftovers into something equally as yummy. The goal is for them to taste
and look so completely different you don't realize you are having