Other than the constant chatter of the TV on for companionship, the house is so quiet! And there’s an eerie lonesomeness. Just the soft, low cooing of the morning doves outside waiting at the bottom of the bird feeder for the rest of the birds to come and spill out some of the seed is all to be heard. My hubby left yesterday morning for a business trip, so, it’s just me and our fur baby “Gilbert”, and whatever kind of trouble we can get into today! THAT most likely being some kind of disaster involving a “Mr. Mouse” cat toy caught up in the vacuum and an angry search through hubby’s toolbox out in the hot garage for the right screwdriver to take half the thing apart, or a prehistoric-sized spider, that in desperation, “somehow” caused a hole in the wall with a baseball bat, or our dear sweet fur baby laying on the remote and setting the language to Chinese with Spanish subtitles. Hoping the next four days will sail by without a hitch, all my plans actually get done and not procrastinated, and this weather stays as beautiful as it has been!

After 3 (4??) heatwaves back-to-back, it’s been so relieving and refreshing to be able to have all of the windows open and fresh air circulating throughout the house! And with that said, same can go for leftovers! Though we LOVED my French dip , on day 3 eve, we ended up with just one sandwich amount left due to my rolls only being 5″ long instead of 6″. So it was “re-invent” time!

When we got the new fridge and switched everything over, I recalled seeing a small package of mini tortilla shells and it went straight to my little “Roll-a-dex” in my brain for later use. I searched and searched, and finally found them! Sure enough, there they were! I had thought that if I wasn’t totally mistaken, and just dreaming of little French dip tacos, that this would be a fantastic way to use up that last bit! And WOW were they ever good!

There were only 4 little mini 4″ flour tortillas in the package left, and it turned out to be the perfect amount per the meat that was left! After adding shredded lettuce, chopped tomato, a bit of cheese, and some sliced pepperoncini peppers, it was actually filling enough for both of us!  I added a little sour cream to mine, though. Gotta have my sour cream! The hubs wasn’t sure that they’d be good dipped in the leftover broth (au jus), but there was hardly a drop left when we finished! They were WONDERFUL.

A definite consideration to make all on their own for a fun appetizer for a large party such as Super Bowl or a casual New Year’s Eve! 😉 Or if you’d like to just enjoy them this way, instead of the traditional way, for a nice change of pace! And of course, meats like this freeze extremely well. Especially with a little of the broth added. Just enough to moisten nicely. Any leftover broth can be added to ice cube trays and frozen, too. Use a measuring spoon and test one to see if it’s a 1 or 2 Tbl. amount, then mark the package so you’ll know when you go to use it for about just anything after popped out and freezer bag zip-locked. Great for gravies, stews, sauces, you name it.

Same goes for the red wine if you’re not a wine drinker and a need a way to save it! Just freeze it in ice cube trays, too, pop them out and freeze in a ziploc baggie the same way. Waste not, want not, need not, right? 😉

So, that’s what this post today is all about. Re-inventing, using up what’s on hand, and creating whole new dish ideas with multiple future uses! We were very happy with this, and I’m betting, you too, will really enjoy this fun way to use that last “dab”!  Or, if you’d like to make this version using a full recipe for appetizers or a unique meal, it should easily make 10-12 regular-sized tacos, or about 28 little minis. We now, sadly, have NONE left. Yes, it is a sad day. The only thing I have left to possibly freeze is the red wine. But for now, it will sit in the fridge with it’s little cork until I think of….something! 😉 Have an adventurous day! PLAY with your food! It’s FUN!! 🙂 Enjoy all!

*I used my leftover Italian Herb French Dip with Red Wine for this recipe.  

French Dip Mini Tacos!

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Ingredients

• 1 - 1 1/2 cups of my leftover Italian Herb French Dip with Red Wine
• 1/2 - 1 cup leftover broth (au jus), whatever is left
• 4 (4") mini tortilla shells
• 1 cup shredded lettuce
• 1/2 of a roma tomato, (halve lengthwise, slice and chop one half)
• 2 slices provolone cheese, halved
• 2 pepperoncini peppers, sliced and de-seeded
• 4 tsp. sour cream
• hot sauce, optional

Instructions

In small bowls, reheat meat (covered with a small sheet of damp paper towel to keep perfectly moist), and broth/au jus separately in microwave on medium heat for about 2 minutes or until hot. Leave in microwave to keep warm.

While meat and broth are heating, shred lettuce, chop tomatoes, and slice a few peppers. Fill bottoms of mini tortillas with lettuce and tomato.

Top with warmed meat torn into smaller pieces if necessary, and small strips of provolone of cheese. Microwave on high 20-30 seconds to melt cheese and heat tortillas.

Top with pepperoncini slices, sour cream and hot sauce as desired.

Serve with hot au jus for dipping!

*If wanting to make a whole batch, it will make approximately 24-30 small mini tacos, or about 12 regular-sized tacos give or take a few, all depending on how much meat you like and size of tortillas. Multiply rest of topping ingredients by 7-8 as desired.