8 Easy Dinners to Make With Leftover Taco Meat
Taco night left you with a cup or two of seasoned beef? Turn it into nachos, quesadillas, stuffed peppers and more, most in 30 minutes or less.
Taco night rarely ends with exactly the right amount of meat. A cup or two of seasoned beef in the fridge is a head start on tomorrow's dinner, because the hard part (browning and seasoning) is done. Think of it as a ready-made filling and pair it with something that makes it a different meal: potatoes, rice, pasta, tortillas or eggs.
Store and reheat it safely
- Refrigerate within 2 hours of cooking (1 hour if the room is above 90°F). Use a shallow covered container so it cools quickly.
- Use it within 3 to 4 days. If you will not get to it, freeze it. Our freezer dinner guide covers freezing and reheating.
- Reheat to 165°F all the way through, with a splash of water or broth so it does not dry out.
- Check how long leftovers last when you are unsure about a specific food.
Quick ways to use it up
Each idea below is built around about 1 to 2 cups of cooked taco meat. Start with a plain base such as rice or potatoes, and add a taco-night sauce to change the flavor. Cooking a fresh batch? See what to make with ground beef for more ideas, or use the dinner decider to choose for you.
Loaded sheet pan nachos
4 servings
- 1 large bag tortilla chips
- 1 1/2 cups leftover taco meat
- 2 cups shredded cheese
- 1 (15-ounce) can black beans, drained
- Salsa, sour cream and sliced jalapeños, to serve
Spread the chips on a sheet pan and top with the meat, beans and cheese. Bake at 400°F for 8 to 10 minutes, until the cheese melts and the meat is hot (165°F). Add salsa and sour cream at the table.
Taco quesadillas
4 servings
- 4 large flour tortillas
- 1 1/2 cups leftover taco meat
- 2 cups shredded cheese
- Salsa and sour cream, for dipping
Spread cheese and meat over half of each tortilla and fold over. Toast in a dry skillet over medium heat 2 to 3 minutes per side, until golden and the cheese is melted. Cut into wedges.
Taco-stuffed baked potatoes
4 servings
- 4 large russet potatoes
- 1 1/2 cups leftover taco meat
- 1 cup shredded cheddar
- 1/2 cup sour cream
- Chopped green onions
Bake the potatoes at 425°F for 45 to 60 minutes, until tender. Split them, fill with the warmed meat and cheese, and return to the oven 5 minutes. Top with sour cream and green onions.
Taco rice skillet
4 servings
- 1 1/2 cups leftover taco meat
- 1 cup long-grain rice
- 1 (14.5-ounce) can diced tomatoes
- 1 3/4 cups chicken broth
- 1 cup corn
- 1 cup shredded cheese
Stir the rice, tomatoes, broth and corn in a large skillet, cover and simmer 15 minutes. Stir in the meat, cover and cook 5 minutes more, until the rice is tender and the meat is hot. Top with cheese and let it melt.
Taco-stuffed peppers
4 servings
- 4 bell peppers, halved and seeded
- 2 cups leftover taco meat
- 1 1/2 cups cooked rice
- 1 cup salsa
- 1 1/2 cups shredded cheese
Mix the meat, rice and salsa and fill the pepper halves. Cover with foil and bake at 375°F for 25 minutes, then uncover, add the cheese and bake 10 minutes more, until the peppers are tender and the filling is hot.
Taco pasta bake
6 servings
- 8 ounces pasta shells
- 2 cups leftover taco meat
- 1 1/2 cups salsa
- 1 cup tomato sauce
- 2 cups shredded cheese
Cook the pasta 1 minute short of the package time and drain. Mix it with the meat, salsa and tomato sauce, pour into a baking dish and top with cheese. Bake at 375°F for 20 minutes, until bubbling.
Taco breakfast-for-dinner scramble
4 servings
- 8 eggs
- 1 cup leftover taco meat
- 1/2 cup shredded cheese
- 1 tablespoon butter
- Warm tortillas and salsa, to serve
Warm the meat in a skillet with the butter. Pour in the beaten eggs and stir gently until the eggs are set, then fold in the cheese. Serve in tortillas with salsa.
Taco soup
6 servings
- 1 1/2 cups leftover taco meat
- 1 (15-ounce) can beans, drained
- 1 (14.5-ounce) can diced tomatoes
- 1 cup corn
- 3 cups broth
- Tortilla chips and cheese, to serve
Simmer everything except the toppings for 15 minutes, until hot all the way through. Serve with crushed chips and cheese on top.
Questions, answered
How long does leftover taco meat last in the fridge?
Eat it within 3 to 4 days of cooking, as long as it was refrigerated within 2 hours (1 hour above 90°F). Reheat it to 165°F before serving.
Can you freeze leftover taco meat?
Yes. Cool it quickly, pack it flat in a freezer bag or container, and thaw it in the refrigerator before reheating to 165°F.
What can I make with leftover taco meat besides tacos?
Nachos, quesadillas, stuffed baked potatoes, taco rice, stuffed peppers and taco soup all use it as a ready-made filling and come together in about 30 minutes.
