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Colorful Mexican Carne Recipe - Cooking Index

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Colorful Mexican Carne

Courses: Soup
Serves: 4 people

Recipe Ingredients

1   Fully-cooked boneless beef pot roast
  With gravy - (1 3/4 to 2 lbs) - see * Note
1   Prepared taco sauce - (16 oz)
1   Red kidney beans - (15 oz) - drained
1 1/2 cups 165g / 5.8ozFrozen mixed red, yellow and green
  Bell pepper strips - defrosted
4   Packaged tortilla bowls - (to 6)
1/2 cup 8g / 0.3ozChopped fresh cilantro

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.

Susan Wolfe on the Food BB


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