Step 1. In a skillet, sauté chopped onion and carrots in a bit of oil over medium heat for 8–10 minutes, until softened.
Step 2. Add leftover taco meat and stir until warmed through.
Step 3. Mix in corn, beans, and chopped tomatoes. Cook for 3–5 minutes, stirring occasionally.
Step 4. Taste and season with salt, pepper, and your favorite Tex-Mex spices.
Step 5. Sprinkle shredded cheese over the top, cover, and let it melt — or broil for 2–3 minutes until bubbly.
Step 6. Serve hot with your favorite toppings or scoop over tortilla chips for a nacho-style dinner.
The frozen corn holds onto those familiar taco flavors, while the carrots lend sweetness and texture that make this dish feel balanced and fresh. Serve it with tortilla chips or rice for an easy one-pan meal that tastes like more than leftovers.
For softer carrots, add a splash of water and cover the skillet for 2–3 minutes to steam them before adding the meat. To make it heartier, serve over rice or wrap it in a tortilla for easy burritos the next day. Add a squeeze of lime or fresh cilantro for extra brightness.
Calories: 315 kcal | Protein: 21 g | Fat: 15 g | Carbohydrates: 22 g | Fiber: 5 g | Sugars: 5 g | Sodium: 720 mg | Cholesterol: 55 mg
Nutritional values are estimates and will vary depending on ingredients used.
