Leftover Prime Rib Roast Final Round - Taco Salad

I admit I'm almost sad this is the last of the prime rib roast from Christmas day. It's more than paid for itself not only in taste, but convenience too and while we've had a great selection of different entrees from it including Chili, awesome Sandwiches with Grilled Onions and Gorgonzola, and a stupendous Beef Pot Pie with Sherry Gravy, I can think of at least 3 more. Ah shucks - we'll have to save them for another time.

Last night's dinner combined chunks of prime rib with sweet potatoes, black beans and a home made green chili sauce - a remake of the enchiladas we enjoyed a little while ago. Cozied up to cabbage slaw inside a baked flour tortilla shell all crispy and warm from the oven, we topped our salads with a choice of condiments including guacamole, salsa, pickled jalapenos, grated cheese, sour cream and red onions too.

If you're wondering how I made the shells - well I simply draped flour tortillas, briefly newked to be more pliable over a stack of upended ramekins on a wire rack on a sheet pan and baked them for 10 minutes in a 400 oven. Then I removed the shells and ditched the ramekins, placed the shells face up on the same wire rack, turned off the oven and returned them to the oven for another 5 minutes to crisp up the inside. This method is a lot easier than frying them in hot oil and much, much lower in calories too.

Course if you don't want to deal with making the shells, just load the filling into some tortillas, either corn or flour, and call it a soft taco or a burrito.

I for one have learned that leftovers have been getting a bum wrap and really deserve to be treated with more respect. In fact, when the Big Guy asks what we're having for dinner, I never have to admit that we're having leftovers since with a little imagination, they can be morphed into something totally unrecognizable from the original. Check out the category to your right "Leftovers" and you too may be convinced that leftovers are a heck of a lot more than just mould gatherers in the back of your refrigerator.

Taco Salad with Beef, Sweet Potatoes and Black Beans from JBug’s Kitchen adapted from the Gluten Free Goddess

2 tablespoons olive oil

1 small yellow onion finely chopped

8 ounces leftover prime rib cut into half inch cubes

1 teaspoon ground cumin

1 teaspoon chili powder (I used spicy)

Salt and coarse ground black pepper

2 cups cooked diced sweet potato

1/2 cup chopped green chilies

1 15 ounce can black beans, rinsed and drained

2 tablespoons chopped cilantro

 

4 – 8 inch burrito sized flour tortillas

Cabbage slaw (purchased)

Assorted garnishes including guacamole, salsa, chopped red onion, pickled jalapeno, grated cheese, sour cream and/or lime wedges

Sauce:

1 cup roasted green chilies, skins and seeds removed (about 6 large)

1-1/4 cups vegetable or chicken stock

2 cloves garlic, chopped

1 teaspoon cumin

1 teaspoon chili powder

Place ingredients into blender and blend until smooth, adding more stock if necessary to make a smooth sauce with a fairly thick consistency. Set aside.

For Tortilla shells - Preheat oven to 425. Arrange 4 - 10 ounce ramekins, face down on a wire rack on top of a sheet pan, allowing as much room as possible between ramekins. Briefly microwave flour tortillas until pliable, then drape lightly over top of ramekins. Bake for 10 to 12 minutes, until golden brown. Remove from oven, and carefully turn shells upright. Remove ramekins and place tortilla shells directly onto wire rack. Turn oven off and return tortilla shells to oven for another 5 to 10 minutes, until dried out and crisp.

For Filling - In a large sauté pan heat oil over medium heat until shimmering. Add onion and sauté until softened. Add. Add cumin, chili powder and cook for additional 2 minutes, stirring constantly. Add beef chunks, cooked sweet potatoes, chilies, cilantro and black beans, along with half of the prepared chile sauce. Taste for seasoning and add salt and pepper as required. Heat until bubbling, adding more green chile sauce if filling seems dry.

To serve – place taco shell on plate and fill bottom with cabbage slaw mix (about a half cup). Add hot filling and top with assorted garnishes. Makes 4 servings.

A year ago - Cranberry Pie with Tangerine Ice Cream

Comments

[pam]

I'm sad to see your roast go too.

[June]

Pam - should we cook another one?

[Lea]

Well, I am sad to see it go, too!, But what a way to go! I love the addition of the sweet potatoes!!!!!!!

[June]

Lea - I love the sweet potatoes too. I didn't mention it, but I cut them into iddy biddy cubes, then spread 'em out on a sheet pan and roasted them in a 450 oven for 15 minutes. Flavor galore!