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

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 www.BeefItsWhatsForDinner.com

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Colorful Mexican Carne
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