Name: Colorful Mexican Carne
Prep time: 25 min
Total time: 25 min
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 to 6 packaged tortilla bowls; 1/2 cup chopped fresh cilantro

Colorful Mexican Carne

Prep Time 25

Total Time 25

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Servings

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 to 6 packaged tortilla bowls
1/2 cup chopped fresh cilantro

Instructions

Preparation

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.)2 Stir in taco sauce; bring to a boil. Reduce heat to medium-high; cook 5 minutes or until thickened.3 Cut pot roast into 1/2-inch pieces. Add beef, beans and bell peppers to Dutch oven. Heat through over medium heat, stirring occasionally.4 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.
Source: www.beefitswhatsfordinner.com