Colorful Mexican Carne Recipe - Cooking Index
Colorful Mexican Carne Recipe - Cooking Index
| 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 / 5.8oz | Frozen mixed red, yellow and green |
| Bell pepper strips - defrosted | ||
| 4 | Packaged tortilla bowls - (to 6) | |
| 1/2 cup | 8g / 0.3oz | Chopped fresh cilantro |
* 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.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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