Experience the foodie street fare you love right in your own kitchen! This easy recipe will make your leftover roast beef disappear, but that’s not even the best part. It’s only 30 minutes from prep to full plates, making everyone around the dinner table happy.

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

Ingredients:

  • 8 soft corn tortillas
  • 1½ Tb. olive oil
  • ½ lb. shredded roast beef

 

On the side:

  • 3 romaine lettuce leaves, shredded
  • 1 large avocado, peeled and cubed
  • 1 small yellow onion, chopped
  • 3 Roma tomatoes, diced
  • ½ cup shredded monterey jack cheese
  • ¼ cup cilantro, chopped
  • Sour cream
  • Sliced jalapeños
  • Lime wedges

Directions:

  • 1

    Prep all side ingredients and shred roast beef. Set aside in separate bowls.

  • 2

    Over medium-high heat, warm a large non-stick skillet. Add a small amount of olive oil to the pan. Brown 2 to 3 tortillas at a time, flipping each after 2 minutes. Transfer to a plate, and separate tortillas with paper towels. Repeat until all tortillas are heated.

  • 3

    Assemble tacos by layering beef, cheese and favorite ingredients. Top with cilantro and a spritz of fresh lime juice.

Tips:

  • Refried beans and Mexican rice make great sides for this dish.
  • If you’re pressed for time, replace the corn tortillas with restaurant style tortilla chips to build your own nachos.

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