Turn Mexican Leftovers into Lunch for a Week

Cinco de Mayo isn’t just a fun day to celebrate Mexican culture — it’s also the perfect opportunity to spice up your kids’ lunches all week long. Made with versatile ingredients, it’s easy to turn your leftovers into a week’s worth of delicious, kid-approved meals they’ll be excited to find in their lunchboxes. And as busy parents we know any meal that can stretch into easy lunches for the week is a total win! 

The best part is there is no extensive prep involved and you don’t have to be exact with your measurements. Below are guidelines, just add as little or as much of each ingredient as you’d like.

 

TACO PASTA SALAD

This is an easy way to stretch your leftovers into a meal your kids will love. 

What you’ll need for about 2 servings:

1 ½ cups cooked pasta

1/2 cup leftover cooked ground beef

¼ cup black beans

¼ cup quartered grape tomatoes

1 cob corn, shelled

Shredded cheese (as much as you like!) 

Catalina, french, or ranch dressing

Directions:

1. Toss together all ingredients except dressing.

2. Pack dressing separately in a Dipper. 

TACQUITOS

These are quick to assemble and bake off while you get ready in the morning. You can also prep them in advance, freeze for up to 3 months, and reheat in a pinch. 

What you’ll need for 4-6 taquitos: 

1 cup cooked ground taco seasoned beef

2 Tablespoons cream cheese 

¼ cup shredded cheese

Flour tortillas or fresh corn tortillas 

Directions:

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

2. Stir together the the beef, cream cheese, and shredded cheese.

3. Place 2-3 tablespoons of the mixture about 1 inch from the edge. Tightly roll up tortillas and place seam down on a prepared baking sheet. 

4. Brush with oil or spray with cooking spray and bake for 8-10 minutes or until ends start to get golden brown and crispy. 

 

DIY NACHOS

This is a simple, customizable lunch that feels like a fiesta in their lunch box! The Explorer lunch box makes it easy to prep and pack on the go, allowing you to keep your dip separate from your chips all in one leakproof container. 

Dip options:

Guacamole

Sour cream or Greek yogurt

Cowboy caviar

Chopped chicken or ground beef

Shredded cheese or Cotija 

 

TACO PEPPER POPPERS

These are easy to prep ahead, fun for little hands to grab, and a great way to sneak in some extra veggies. You can use a combination of leftover ground beef, rice, or beans for the stuffing. Serve them with guacamole or salsa for dipping. 

What you’ll need:

4 sweet mini peppers

½ cup leftover cooked & seasoned ground beef 

½ cup leftover rice 

Shredded cheese 

Directions:

1. Preheat the oven to 350 degrees. 

2. Prepare a baking sheet with parchment paper.

3. Cut the peppers in half lengthwise and remove the seeds.

4. Mix beef and rice. 

5. Fill peppers with the mixture.

6. Top with cheese and bake for about 7-10 minutes until cheese is melted.

FIESTA PINWHEELS

This is a fun vegetarian option that can be prepped in less than 5 minutes.

What you’ll need for 1 pinwheel:

2 Tablespoons cream cheese

2 Tablespoons shredded cheese

¼ cup black beans

¼ cup corn

¼ teaspoon taco seasoning 

1 flour tortilla

Directions:

1. Mix together sour cream and taco seasoning. Combine the remaining ingredients.

2. Spread evenly onto the tortilla. Roll up and cut into even pieces.