Shredded Beef Tacos

Chris and I really enjoy this recipe for Southwestern Shredded Beef Sandwiches, so I always make sure to either make extra beef or to make a hearty side dish so that there are some leftovers to freeze. The leftovers always come in handy for when I want to whip up a quick dinner but don't feel like running to the grocery store. Just defrost the meat and dinner is on it's way!

Instead of making sandwiches with the leftover meat I defrosted I went another route and made tacos. I added some extra seasoning and some veggies I had on hand and it made a delicious filling for a classic soft taco. If you don't have all the veggies I listed on hand, feel free to save yourself a trip to the store and just leave them out (or replace them with your favorites!). Anything works in this recipe since the beef is already packed with lots of flavor. Enjoy!

Printable Recipe

Ingredients

• 4 cups shredded beef, from this recipe
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 1 tbsp. olive oil
• 2 tsp. garlic, minced
• 1 (15 oz.) can black beans
• 1 tsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. garlic powder
• 1/4 tsp. paprika
• 1 lime, juiced
• Tortillas, for serving (optional)
• Sour cream, for serving (optional)
• Salsa, for serving (optional)
• Cilantro, chopped, for serving (optional)

In a large skillet, add the olive oil over medium heat. Add the onion, bell pepper and garlic. Cook for 5-7 minutes or until onions are translucent.

Add the beef, beans, chili powder, cumin, garlic powder, paprika and lime juice to the skillet. Stir to combine. Heat for 5 minutes or until heated through.

Serve beef mixture in a tortilla with sour cream, salsa and cilantro.

Source: SK Original