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Colorful Mexican Carne: Date Added: 31 Jul 2011
Listed in: International

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

Cooking Instructions

Total recipe time: 25 minutes
Makes 4 servings

1. Heat oven to 350F. Remove beef pot roast from package. Measure 3/4 cup gravy; place in Dutch oven. (Discard any remaining gravy.) Stir in taco sauce; bring to a boil. Reduce heat to medium-high; cook 5 minutes or until thickened.
2. Cut pot roast into 1/2-inch pieces. Add beef, beans and bell peppers to Dutch oven. Heat through over medium heat, stirring occasionally.
3. Place tortilla bowls on baking sheet. Bake in 350F oven 3 minutes or until golden. Add cilantro to beef mixture. Serve in tortilla bowls

Recipe and photo used with permission by The Beef Checkoff. For more beef information and recipes visit

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Colorful Mexican Carne
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