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Ingredients: |
| 1 |
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package (1-3/4 to 2-1/2 pounds) fully-cooked boneless beef pot roast with gravy |
| 1 |
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jar (16 ounces) prepared taco sauce |
| 1 |
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can (15 ounces) red kidney beans, drained |
| 1-1/2 |
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cups frozen mixed red, yellow and green bell pepper strips, defrosted |
| 4 to 6 |
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packaged tortilla bowls |
| 1/2 |
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cup chopped fresh cilantro |
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Instructions: |
| 1. |
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Heat oven to 350°F. 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. |
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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. |
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Place tortilla bowls on baking sheet. Bake in 350°F oven 3 minutes or until golden. Add cilantro to beef mixture. Serve in tortilla bowls. |
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| Makes 4 to 6 servings. |
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| | Nutrition information per serving: 392 calories; 8 g fat (2 g saturated fat; 1 g monounsaturated fat); 31 mg cholesterol; 1007 mg sodium; 61 g carbohydrate; 6.8 g fiber; 16 g protein; 1.4 mg niacin; 0.1 mg vitamin B6; 0 mcg vitamin B12; 2.6 mg iron; 1.2 mcg selenium; 0.5 mg zinc. |
