This leftover taco meat burrito bowl is a delicious and easy way to use up any leftovers. It’s perfect for a quick and easy meal on a busy day.
Leftover Taco Meat Burrito Bowl
- 1 can of beans drained and rinsed
- 1 tbsp olive oil
- 1 lb leftover taco meat
- 2 cups fresh broccoli florets or your favorite vegetables to roast in the oven with olive oil and salt
- 1 tbsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 4 cup corn kernels either canned frozen, defrosted from frozen, or fresh
- Optional: shredded cheese fresh salsa or pico de gallo shredded lettuce, edible taco bowl for serving
- Preheat oven to 400°F.
- Drain and rinse beans and place in a large bowl. Mash the beans with the back of a fork until they are mostly mashed (leave some whole).
- Heat olive oil in a large skillet over medium-high heat. Add the taco meat and cook until warm, stirring occasionally to break up any clumps of meat.
- Combine spices with the vegetables in a large bowl or plastic bag. Sprinkle mixture liberally with salt and pepper to taste. Toss to evenly coat.
- Spread vegetables on a large baking sheet in a single layer and bake for 15 minutes.
- Add corn to the baking sheet with the vegetables, toss to combine, and bake for an additional 10-15 minutes or until roasted to desired tenderness. Be sure not to overcook so the veggies don’t burn!
- Assemble bowls by dividing the rice, beans, taco meat, vegetables, corn and optional toppings.
Check out more ideas for what to make with leftover taco meat.