Colorful Mexican Carne

Colorful Mexican Carne


  • 1 (1 3/4 to 2 1/2 pound) package fully-cooked boneless beef pot roast with gravy
  • 1 (16 ounce) jar prepared taco sauce
  • 1 (15 ounce) can red kidney beans, drained
  • 1 1/2 cups frozen mixed red, yellow and green bell pepper strips, defrosted
  • 4-6 packaged tortilla bowls
  • 1/2 cup chopped fresh cilantro


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

Preparation and cooking: 30 minutes
Yield: 4 to 6 servings

Cook's Tip: Pre-baked tortilla bowls are usually found in the ethnic food section of the supermarket. If not available, serve over tortilla chips.

Recipe and photo used with permission from: Washington State Beef Commission

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