Ingredients Jump to Instructions ↓

  1. 1 Fully-cooked boneless beef pot roast With gravy - (1 3/4 to 2 lbs) - seeNote

  2. 1 Prepared taco sauce - (16 oz)

  3. 1 Red kidney beans - (15 oz) - drained

  4. 1 1/2 cups 165g / 5.8oz Frozen mixed red, yellow and green Bell pepper strips - defrosted

  5. 4 Packaged tortilla bowls - (to 6)

  6. 1/2 cup 8g / 1/3oz Chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Look for prepared roast with gravy in the refrigerated meat case. Heat oven to 350 degrees. Remove pot roast from package; set aside. Measure 3/4 cup of the gravy and place in Dutch oven; discard any remaining gravy or reserve for other use. Stir in taco sauce; bring to a boil. Reduce heat to medium-high; cook, uncovered, 5 minutes or until liquid is thickened. Meanwhile, cut pot roast into 1/2-inch pieces. Add beef, beans and bell peppers to Dutch oven. Cook over medium heat 2 to 3 minutes or until heated through, stirring occasionally. Meanwhile, place tortilla bowls on a baking sheet. Bake in 350 degree oven 3 minutes or until heated through. Add chopped cilantro to beef mixture; spoon into tortilla bowls. Garnish with cilantro sprigs, if desired. Serve immediately. This recipe yields 4 to 6 servings.


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