Taco Tuesday has returned with a vengeance in our house, up this week it’s Roast Beef Tacos. Perhaps it’s my upcoming trip to Mexico, or maybe because I’ve started shaking up my taco variations, I can have them weekly without getting bored. It’s probably both. As if I didn’t have enough reasons to make tacos, Old El Paso is back with another on-package coupon that could score you a free bag of Touch of Philadelphia Shredded Cheese. Here’s how you get it:
1. Purchase a specially-marked package of Old El Paso (enjoy!)
2. Cut out the coupon and use it when you purchase another specially marked Old El Paso Kit & Old El Paso Salsa. Get a FREE Package of Touch of Philadelphia Shredded Cheese to complete your meal!
Last weekend, I had the parents over for Sunday Dinner pot roast. She was a big ol’ pot roast, so we had plenty of leftovers. I’m not normally a huge fan of leftover roast beef… then I remembered it was Taco Tuesday.
I figured if both ground beef and steak make awesome tacos, roast beef would too and I was right. Best of all, warming the beef in the sauce made it sooooo moist. I had a regular Old El Paso taco kit on hand (Hard & Soft, the best package for indecisive people like me), so I gathered some ingredients and started cooking.
The first thing I did was make a bowl of fresh guacamole. I love that because avocados have become so trendy they are so easy to find these days. When I make guacamole, I usually use 2 avocados, 1 tsp of minced fresh garlic, about a tbsp of minced red onion, the juice of half a lime, a bit of sea salt and mashed it all together. My avocados were just a hair on the not quite perfectly ripe side, so my guac was a bit chunky. I like it like that, but if you prefer it smooth, feel free to give it a whirl in a food processor.
Once my guacamole was put together, I put some plastic wrap over it’s surface and set it in the fridge and brought out my leftover roast. I sliced it really thin (and it ended up breaking apart more as I warmed it anyway).
I warmed up the roast beef with the seasoning packet, water AND the taco sauce packet (I normally mix it in with the meat – we have so many toppings that I usually find the unopened package of taco sauce on the counter after we’ve eaten if I don’t.) The meat was already cooked, so I just warmed it through, slowly bringing it to a simmer and it was ready.
We topped our Roast Beef Tacos with salsa, Touch of Philadelphia Mexicana Shredded Cheese, guacamole and fresh cilantro. Needless to say, I’ll no longer be turning my nose up at leftover roast beef.
Disclosure: This post was sponsored by Life Made Delicious. Opinions are my own; honest and genuine.