Best 4 Fluffsters Leftover Chuck Roast Taco Meat Recipes

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If you have leftover chuck roast taco meat, fret not! You can use it to create a variety of tasty dishes that are both hearty and flavorful. From tacos and burritos to sandwiches and salads, there are endless possibilities for transforming your leftover meat into a delicious meal. Whether you're looking for a quick and easy weeknight dinner or a fun and creative way to use up your leftovers, this article has the perfect recipe for you.

Let's cook with our recipes!

FLUFFSTER'S LEFTOVER CHUCK ROAST TACO MEAT



Fluffster's Leftover Chuck Roast Taco Meat image

This is soo good! I had about a pound of meat leftover from a really nice chuck roast. So, I shredded it and chopped it and the rest is just the easiest and most delicious meat for whatever you want it to be! Sometimes I make taco meat with Taco Bell dry seasoning and hamburger. I just happened to have some leftover chuck roast, so decided to use it instead of the hamburger. It's very, very good and a little something different. Amounts are questimated. You can make tacos or burritos, soft tacos or even put the filling on a bun and add cheese. These are just a few of the ways you can use this meat filling.

Provided by FLUFFSTER

Categories     Roast Beef

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

1 lb leftover chuck roast meat
1 (1 1/4 ounce) package taco bell seasoning (dry)
3/4 cup water

Steps:

  • Shred the chuck roast. (I also chop mine).
  • Place the meat in a skillet. Add the dry seasoning and the water. Bring it all to a boil, simmer it for 10 minutes.

30 LEFTOVER TACO MEAT RECIPES



30 Leftover Taco Meat Recipes image

Unique ways to use up leftover taco meat including this delicious taco lasagna recipe!

Provided by Everyday Family Cooking

Categories     Main Entrees

Time 45m

Number Of Ingredients 7

12 lasagna noodles
1 pound leftover taco meat
1 (16 ounce) sour cream
1 (24 ounce) jar favorite salsa
1 (16 ounce) can refried beans
2 cups Mexican cheese
3 greens onions, chopped and green and white parts separated

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.

Nutrition Facts : Calories 462 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 76 milligrams cholesterol, Fat 20 grams fat, Fiber 7 grams fiber, Protein 29 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 718 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

POT ROAST TACOS



Pot Roast Tacos image

Provided by Tyler Florence

Categories     main-dish

Time 3h25m

Yield 8 to 10 servings

Number Of Ingredients 24

One 4-pound center-cut boneless chuck roast
Kosher salt
1/2 cup extra-virgin olive oil
1 large onion, trimmed, peeled and thinly sliced
7 whole cloves garlic, peeled
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
One 28-ounce can crushed tomatoes, preferably San Marzano
9 bay leaves
1 small bunch fresh cilantro, plus leaves for garnish
Twenty-four 6-inch corn tortillas, toasted
4 cups guacamole
2 cups Simple Salsa, recipe follows
1 cup thinly sliced radishes
1 cup cotija cheese, crumbled
One 28-ounce can whole tomatoes (preferably San Marzano), drained, juice reserved
1 clove garlic, roughly chopped
1 small red onion, peeled and roughly chopped
1 serrano pepper
2 limes, juiced
1/2 cup chopped fresh cilantro leaves
Kosher salt and freshly cracked black pepper
Extra-virgin olive oil, for drizzling

Steps:

  • Preheat the oven to 325 degrees F.
  • Sprinkle the chuck roast on all sides with a fair amount of salt. In a large Dutch oven or other heavy pot with a tight-fitting cover, heat the oil over medium-high heat. Add the roast and brown it on all sides, taking the time to get a nice crust on the outside. Remove the roast and set aside.
  • Add the onions and garlic cloves to the pot and cook until lightly browned, 3 to 4 minutes. Stir in the ancho powder, cumin and cayenne. Add the crushed tomatoes and the bay leaves, and stir. Return the roast to the pot and add the cilantro. Bring to a boil, then reduce the heat to a simmer. Cover with lid, place in the oven, and cook until the meat is fork tender, about 3 hours.
  • Carefully transfer the meat to a cutting board and shred with a knife. Pour the liquid into a blender and puree. Return the shredded meat to the pot, add the pureed liquid, and stir to combine. Add salt and pepper to taste.
  • To assemble: Lay some shredded beef on a tortilla, and top with guacamole and salsa. Garnish with cilantro leaves, sliced radishes and cotija cheese.
  • Pulse the tomatoes, garlic, red onions, serrano, lime juice, cilantro and some salt and pepper in a food processor. The mixture should be chunky. Add some reserved tomato juice if the salsa is too thick. Drizzle the salsa with olive oil, then cover with plastic wrap and set aside for 30 minutes to allow the flavors to marry.

MEXICAN SHREDDED CHUCK ROAST



Mexican Shredded Chuck Roast image

This multi-use shredded beef is mild yet full of authentic Mexican flavors. Perfect for tacos, burritos, tostadas, enchiladas, or taquitos. The HerdezĀ® Cooking Sauce takes the guesswork out of the perfect blend of chiles and spices. This freezes well and reheats easily for variety of fast, authentic Mexican meals.

Provided by Baking Nana

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h10m

Yield 12

Number Of Ingredients 8

1 (3 pound) beef chuck roast
salt and ground black pepper to taste
2 tablespoons grapeseed oil
1 large onion, diced
4 cloves garlic, minced
1 (14 ounce) can beef broth, divided
1 (12 ounce) bottle Mexican guajillo red chile cooking sauce (such as HerdezĀ®)
3 bay leaves

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
  • Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.
  • Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over the beef. Pour in enough of the remaining broth to just cover the beef. Add bay leaves and bring to a gentle simmer.
  • Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
  • Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of the cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 4 g, Cholesterol 51.7 mg, Fat 14.3 g, Fiber 0.2 g, Protein 14.9 g, SaturatedFat 5 g, Sodium 153.7 mg, Sugar 0.5 g

Tips to Make the Best Leftover Chuck Roast Taco Meat

  • Use high-quality chuck roast. The better the quality of the meat, the better the taco meat will be.
  • Cook the chuck roast until it is fall-apart tender. This will ensure that the meat is juicy and flavorful.
  • Shred the chuck roast into small pieces. This will make it easier to eat and will help the meat distribute evenly throughout the tacos.
  • Season the taco meat with your favorite taco seasoning. You can use a store-bought seasoning mix or make your own.
  • Add some moisture to the taco meat. This can be done by adding a little bit of water, broth, or salsa.
  • Heat the taco meat through before serving. This will help to meld the flavors and make the meat even more delicious.

Conclusion

Leftover chuck roast taco meat is a delicious and versatile dish that can be used in a variety of ways. It is perfect for tacos, burritos, nachos, and more. It is also a great way to use up leftover chuck roast. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will love.

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