Super easy and super quick,
thanks to ready-made convenience products like fully-cooked pot
roast, bottled taco sauce, a can of beans, frozen ready-to-use
bell pepper strips and tortilla bowls. All you have to do is
open, combine and serve. Well...you will have to clean and chop
the fresh cilantro!
Colorful
Mexican Carne
- 1 (1 3/4 to 2 1/2-pounds)
package fully-cooked boneless beef pot roast with gravy
1 (16-ounce) jar prepared taco sauce
1 (15-ounce) can red kidney beans, drained
1 1/2 cups frozen mixed red, yellow and green bell pepper strips,
defrosted
4 to 6 packaged tortilla bowls
1/2 cup chopped fresh cilantro
- Heat oven to 350°F
(175°C).
- Remove beef pot roast
from package. Measure 3/4 cup gravy; place in Dutch oven. (Discard
any remaining gravy.) Stir in taco sauce; bring to a boil. Reduce
heat to medium-high; cook 5 minutes or until thickened.
- Cut pot roast into 1/2-inch
pieces. Add beef, beans and bell peppers to Dutch oven. Heat
through over medium heat, stirring occasionally.
- Place tortilla bowls on
baking sheet. Bake in 350°F oven 3 minutes or until golden.
Add cilantro to beef mixture. Serve in tortilla bowls.
Makes 4 to 6 servings.
Recipe and photograph provided
courtesy of the Beef Industry Council.
