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Best Left Over Taco Salad Ever

Last night, we had a roast for supper, and there was just a bit left, not enough to serve again in that form, but too much to throw out, so I shredded it while it was still warm and easy to separate the fat. I decided I would make burritos for the family tonight, and man, did they ever turn out well. Or at least that’s what they all said 😉 I didn’t have a burrito, because I didn’t want to spend 173 calories on a tortilla. I had mine on a bed of salad, and it was fantabulous. Here’s the recipe!

2-3 cups shredded cooked chuck roast
3-4 cups cooked rice (also leftover)
1 large can of tomatoes
1 packet taco seasoning mix
1 large can refried beans
Shredded cheese
Salad greens and/or tortillas

Heat the beef and tomatoes in a skillet and add the taco seasoning. Mix in the beans and the rice, and continue to cook until heated through. Spoon the mixture onto the tortillas and sprinkle with cheese, then roll. Or serve it on salad and sprinkle with cheese.

Super quick, super fast, and because it’s mostly leftovers, super cheap.

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