Leftover Taco Omlet Recipes

TACO OMELETTE USING LEFTOVER TACO MEAT

Steps:

• Mix together the taco meat, eggs and cream.
• Spray an omelette pan or a small pan that can make omelettes with the cooking spray. Heat over medium-high heat. If you are using the omelette pan, spray BOTH sides of the pan.
• Pour the egg mixture into the heated pan and cook on the one side until it is lightly browned on the bottom and the omelette is cooked almost all the way through. If using an omelette pan, close the top lid while cooking. Cook until only the top is runny with raw egg.
• Carefully flip the omelette over to cook the other side. If you have an omelette pan, you can simply quickly turn the entire closed pan over. The omelette will flip inside. Cook for 1-2 minutes.
• Place the shredded cheese on top of half of the omelette, then fold the other half of the omelette over top of the cheese.
• Let the cheese melt, then serve. Salt and pepper to taste. Top with pico de gallo and cilantro if desired.

LEFTOVER TACO OMLET

Steps:

• 1. While you are whipping up the eggs to throw into the fry pan, sprayed with cooking spray, just pop your leftover taco meat into the microwave for about 60 seconds and set aside.
• 2. Pour your beaten eggs into the fry pan and fry on medium heat until slightly set, add the leftover taco meat, top with more cheese, and anything else you normally add to your tacos on one side of the omlet base, fold the other half over and heat on low until cheese is melted and meat mixture is heated through and enjoy! Super simple but so tasty!

30 LEFTOVER TACO MEAT RECIPES

Steps:

• Preheat your oven to 350 degrees.
• Cook lasagna noodles according to package. Drain and set to the side.
• Take out a 9x13 pan and spread a thin layer of salsa on the bottom, then 3 lasagna noodles covering it. Continue to layer the lasagna as follows: salsa, refried beans, taco meat, sour cream, Mexican cheese, lasagna noodles. Repeat until all lasagna noodles are used up.
• On the top layer, spread an even layer of salsa and Mexican cheese. Top with whites of green onions.
• Cover the Taco Lasagna with foil and cook for 25-30 minutes until heated through.
• Uncover and cook for another 5 minutes. This will melt the cheese on top.
• Remove from oven and top with dollops of sour cream and spread remaining green onions on top.
• Enjoy immediately or store in the refrigerator for up to 3 days, reheating prior to eating.

LEFTOVER-BRISKET BREAKFAST TACOS

Steps:

• Position an oven rack on the top level (or on a level that can accommodate a skillet) and preheat the broiler.
• Place the tomatoes, onion, 1 tablespoon of the olive oil and a pinch of salt in a small cast-iron skillet, then toss together and spread evenly. Broil, tossing halfway through, until charred around the edges, about 15 minutes. Watch closely to prevent scorching. Add the tomato mixture to a blender with the chipotles and adobo sauce. Process until chopped, about 10 seconds. Transfer to a medium bowl and stir in the green chiles and 1/2 teaspoon salt. Taste and add more salt if needed. Set aside.
• Heat a large nonstick skillet over medium-high heat. Add the brisket and cook, adding 1 or 2 teaspoons of olive oil if the pan seems dry, until crisped all over, about 2 minutes. Transfer to a plate.
• Heat the remaining 3 tablespoons olive oil in the same skillet, swirling to coat. Pour in the eggs and cook, undisturbed, until just set around the edges, about 15 seconds. Using a rubber spatula, pull the set egg from around the edges into the center of the skillet. Continue cooking, drawing the spatula around the edge of the pan every 15 to 20 seconds, until the eggs are softly set, about 3 minutes. Remove from the heat.
• Fill the warmed tortillas evenly with the scrambled eggs, brisket, tomato salsa, cilantro and crushed potato chips if using.