One of my least favorite things is eating plan ol’ leftovers..unless you are cold spaghetti or pizza, I am not interested in eating you the next day! So one of my favorite things to do is find new ways to re-purpose leftovers. Taco Tuesday is pretty much a given in our home so this is a quick and super easy alternative to just reheating taco meat.

First thing you want to do is preheat your oven to 425 degrees. While the oven is warming up, get your veggies chopped and add one turn of the pan of olive oil. Over medium heat, get those veggies nice and softened. Once they are cooked, transfer to bowl and in the same pan, if you do not have leftover taco meat already, cook the meat. The meat should be fully cooked before adding the taco seasoning. While waiting for the meat to cook, you will want to get the tortillas arranged on your sheet pan. You want them to be hanging slightly off of the edges so as to be able to wrap over the top when the meat and cheese are added. By the time you are done arranging the pan, the meat should be ready!

To the meat you will then add in the veggies. Add the meat and veggie mix to the tortillas and sprinkle with the cheese. Fold over your tortillas and if there are any spaces not covered, add more tortillas as needed. Place another baking sheet (or any pans if you do not have a second baking sheet) over top to hold the shape and cook for about 20 minutes. After 20 minutes, remove the pan from the top and put back in the oven to crisp up the top, about 10 more minutes. Serve with any toppings you would like or alone. It is delish either way! I like to pair it with my spicy pico and guac mix, which can be found in my Grab and Go Day 1 Burrito Bowl recipe!

Explaining how to fold the tortillas is kind of a challenge on a blog so if you are confused, hop on over to Facebook and you can find a live demonstration of how to!


2 packages of large 10 inch flour tortillas
1 ½ lbs. Ground beef (or ground turkey, whatever you prefer)
1 yellow onion
1 green, red, yellow pepper
1 cup shredded cheddar cheese
1 cup monterey jack cheese
1 packet taco seasoning
1 tbsp. Olive oil