Taco Burrito with Lettuce Salad / Taco Pizza
From A Tale of Two Leftover Tacos
Taco Burrito with Lettuce Salad
Prep time: 5 minutes
Cook time: < 5 minutes
Servings: 1
Ingredients
Prep time: 5 minutes
Cook time: < 5 minutes
Servings: 1
Ingredients
- 8″ flour tortilla
- 1 Tbsp salsa con queso
- 1/2 cup leftover taco meat
- 1/4 cup shredded cheese (I like low-moisture, part-skim mozzarella, but any kind will work)
- 1/4 cup leftover rice and/or beans
- 1-2 tsp onion, diced
- 2 cups shredded lettuce
- 1/4 cup tomatoes, diced
- Salad dressing of your choice--pictured with ranch dressing, but salsa and salsa verde also work well
- Salt and pepper, to taste
- Microwave-safe bowl
In the microwave safe bowl, combine taco meat, shredded cheese, and rice/beans. I like using a glass bowl covered with a wet paper towel, squeezing a little excess water from the paper towel into the leftovers to provide moisture and better heat retention. Heat covered for one minute to 90 seconds, depending on your microwave. Halfway through the reheating process, stir the meat, cheese, and rice. Notice how the mix is turning into gooey, cheesy goodness!
Meanwhile, spread the salsa con queso evenly over the tortilla. Once the meat mixture is heated to your liking, place the tortilla into the microwave for 15 seconds. Remove tortilla from microwave, fill with the heated meat mixture, top with diced onions, and wrap into a burrito.
For the salad, I just use the rest of the shredded lettuce and diced tomatoes on hand, dress the salad (pictured with ranch), and sprinkle with kosher salt and fresh-cracked pepper.
Meanwhile, spread the salsa con queso evenly over the tortilla. Once the meat mixture is heated to your liking, place the tortilla into the microwave for 15 seconds. Remove tortilla from microwave, fill with the heated meat mixture, top with diced onions, and wrap into a burrito.
For the salad, I just use the rest of the shredded lettuce and diced tomatoes on hand, dress the salad (pictured with ranch), and sprinkle with kosher salt and fresh-cracked pepper.
Taco Pizza
Prep time: < 5 minutes
Cook time: 12-15 minutes
Servings: 1
Ingredients
Preheat oven to 350 degrees.
Brush one side of the flour tortilla with olive oil and sprinkle lightly with salt and pepper.
Place the tortilla onto a baking dish/stone with the oiled and seasoned side down.
Spread the unseasoned/unoiled side of the tortilla evenly with the salsa con queso. Top next with taco meat and then with the shredded cheese.
Bake in the oven for 12-15 minutes or until the cheese is bubbly and the tortilla is starting to turn golden brown. Remove from the oven, transfer to a plate, and top the pizza with your leftover taco night fixings.
Prep time: < 5 minutes
Cook time: 12-15 minutes
Servings: 1
Ingredients
- 8″ flour tortilla
- Drizzle of olive oil
- Salt & Pepper, to taste
- 1 Tbsp salsa con queso
- 1/2 cup leftover taco meat
- 1/4 cup shredded cheese (I like mozzarella, but use your favorite type of cheese – use more if you like)
- Shredded lettuce
- Diced onions
- Diced tomatoes
- Pizza pan or stone
Preheat oven to 350 degrees.
Brush one side of the flour tortilla with olive oil and sprinkle lightly with salt and pepper.
Place the tortilla onto a baking dish/stone with the oiled and seasoned side down.
Spread the unseasoned/unoiled side of the tortilla evenly with the salsa con queso. Top next with taco meat and then with the shredded cheese.
Bake in the oven for 12-15 minutes or until the cheese is bubbly and the tortilla is starting to turn golden brown. Remove from the oven, transfer to a plate, and top the pizza with your leftover taco night fixings.