Everyone loves a good Taco Night dinner. Seasoned taco meat, tortillas, and all the fixings make for a tasty and easy-to-make meal for the family. Although, have you ever had a Taco Tuesday that rolls into a Taco Wednesday because you have leftovers that you don’t know what to do with? We’ve pulled two slow cooker recipes to help you reuse those Taco Tuesday leftovers and jazz them up into something else.
Just like taco night prep, this is an easy set-it-and-forget-it dinner because the slow cooker does all of the work. This recipe follows a Mexican Ride Soup recipe, but it uses all of the leftovers instead of new items.
- 1 lb browned and seasoned ground beef or ground turkey
- 1 teaspoon of garlic salt
- 1 teaspoon of salt
- 1 teaspoon of pepper
- ½ onion diced
- 1 cup leftover corn
- 1 leftover black beans
- 1 leftover kidney beans
- 1 can of crushed tomatoes (or diced tomatoes)
- 2 cups of water (or chicken broth)
- 2 cups of leftover cooked rice
- Shredded cheese and tortilla chips (for toppings)
Toss everything but the rice into the slow cooker and set for 5 hours on low or 2 hours on high. When there are just 15 minutes left of cook time, add the rice to let it warm up. After, serve with cheese and tortilla chips and enjoy!
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This one-pot meal makes weeknight dinner a breeze, so grab the following leftover ingredients:
- leftover taco meat
- 1/2 onion, diced
- 1 green bell pepper, diced
- 8 oz. can of tomato sauce
- 1 cup of salsa
- 3 cups of milk
- 2 cups of beef broth
- 3 cups of dry elbow macaroni
- 3 cups of shredded cheddar cheese
First, toss everything but the elbow macaroni into the slow cooker and set for 6 to 8 hours on low or 3 to 4 hours on high. When there are just 15 minutes left of cook time, add the elbow macaroni and let cook. Serve with leftover taco fixings like sour cream, diced tomatoes, and chives.
No more dragging out taco night for days to use up leftovers. Change things up with these leftover recipes and make weekday dinners easy!
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