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Ingredients:
1
package (1-3/4
to 2-1/2 pounds)
fully-cooked
boneless beef
pot roast with
gravy
1
jar (16 ounces)
prepared taco
sauce
1
can (15 ounces)
red kidney
beans, drained
1-1/2 cups
frozen mixed
red, yellow and
green bell
pepper strips,
defrosted
4-6 packaged
tortilla bowls
1/2 cup chopped
fresh cilantro
Cooking
Directions:
1.
Heat oven to
350°F. 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.
2. Cut pot roast
into 1/2-inch
pieces. Add
beef, beans and
bell peppers to
Dutch oven. Heat
through over
medium heat,
stirring
occasionally.
3. 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.
Cook's Tip:
Pre-baked
tortilla bowls
are usually
found in the
ethnic food
section of the
supermarket. If
not available,
serve over
tortilla chips.
More
Quick & Easy
Beef Recipes
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