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Colorful Mexican Carne
1 package fully-cooked boneless beef pot roast with gravy - (1 3/4 to 2 lbs) -- see * Note
1 jar prepared taco sauce - (16 oz)
1 can red kidney beans - (15 oz) -- drained
1 1/2 cups frozen mixed red, yellow and green bell pepper strips -- defrosted
4 packaged tortilla bowls - (to 6)
1/2 cup 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.