Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 1 Fully-cooked boneless beef pot roast With gravy - (abt 2 lbs) - seeNote 1 cup 237ml Thick and chunky salsa 3 cups 711ml Zucchini - halved lengthwise, (medium) Then cut crosswise into 3/4" slices 1/2 cup 31g / 1.1oz Frozen corn 1/2 cup 118ml Water 2 Black beans - (15 oz ea) - rinsed and drained Garnishes Fat-free sour cream Chopped fresh tomato Chopped cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Look for prepared roast with gravy in the refrigerated meat case. Remove pot roast from package; set aside. In a Dutch oven, combine gravy from package, salsa, zucchini and corn and bring to boil over medium-high heat. Reduce heat to low; cover and simmer 5 minutes. Meanwhile, cut beef into 3/4-inch chunks. To Dutch oven, add beef, water and beans and stir to blend. Cover and cook about 15 minutes or until zucchini is softened. Garnish with sour cream, tomatoes and cilantro. This recipe yields 8 servings.


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