Roast Beef Tacos

Transform your roast beef leftovers into this easy Mexican main. It's sure to have the whole family asking for seconds.


Roast Beef Taco Filling
2 tbsp. olive oil
1 onion, chopped
1 garlic clove, chopped
About 2 cups finely sliced cooked roast beef
1 chipotle pepper packed in adobo sauce (canned), chopped, or to taste
1 (14 ounce) can diced tomatoes
Salt and freshly ground pepper, to taste

Lime Yogurt
1/2 cup Greek-style plain yogurt (10%)
Juice of 1 lime
2 green onions, chopped
Pinch ground cumin
Salt and freshly ground pepper, to taste

8 corn or flour tortillas
1 cup finely chopped red onion
1 cup diced tomatoes
1 avocado, diced
1 cup radishes, thinly sliced
1 cup shredded Monterey Jack cheese
1/2 cup cilantro leaves


Roast Beef Taco Filling
In a large fry pan, heat the olive oil over medium high heat. When oil is hot, add the onions and garlic. Sauté until onions are lightly golden, about 4 to 5 minutes. Add the roast beef and chipotle pepper. Sauté for 1 to 2 minutes. Add tomatoes, and salt and pepper. Bring to a boil and reduce heat to simmer. Let simmer for 10 to 15 minutes.

Lime Yogurt
In a small bowl, combine yogurt, lime juice, green onions, cumin, and salt and pepper.

Heat tortillas in a dry hot pan over medium heat until tortillas are warmed and lightly toasted. Alternatively, heat the tortillas in a preheated 400 degree F. oven for about 4 to 5 minutes. Wrap tortillas in clean kitchen cloth, to Keep warm.

To serve the tacos, fill tortillas with the roast beef filling and garnish as desired, with lime yogurt, chopped red onion, diced tomatoes, diced avocado, thinly sliced radishes, grated cheese and cilantro leaves. Makes 8 tacos.

Yield: 8 servings.