I like to do tacos every now and then, and I always make extra meat and beans and spanish rice

I use leftover seasoned taco meat (sometimes ground beef, sometimes ground turkey- whatever is on sale) to make a TexMex Fritatta.

Then, another day that week, I'll fry up some corn tortillas and spread leftover beans and rice on them and serve with sour cream and salsa

Then, for either lunch or a light dinner, half and sccop out zucchinis and stuff with rice and meat mixture, top with cheddar cheese, and bake at 350 for 20 minutes or until zucchini is soft.

Recipe for TexMex Fritatta
(family size)

In a large nonstick skillet, melt a pat of butter. Throw in 1/4 cup diced onion, 1 can diced green chiles, and taco meat. Sautee til onions are browned and meat heated through.

Have about 6 to 8 eggs beaten with 1/8 cup milk and a dash of cayenne pepper beaten and ready. POur over meat mixture, and move gently around with a spatula. When edges begin to set, run the egde of the spatula around the rim of the eggs to keep loose. Lift up an edge, tilt the pan, and let some wet egg run underneath. Keep doing this til no egg runs when you tilt the pan.
Set the oven to BROIL. If your pan handle is plastic or wood, cover it with foil. Place under broiler til egg is set. Take out and sprinkle with cheddar cheese, put it under again just for a minute!

Slice like pizza and serve!