Colorful Mexican Carne Heat-and-Serve Meal Ideas
- 1 fully-cooked beef pot roast with gravy
- 1 jar (16 oz.) prepared taco sauce
- 1 can (15 oz.) red kidney beans, drained
- 1 1/2 cups frozen mixed red, yellow and green bell pepper strips, defrosted
- 4 packaged tortilla bowls
- 1/2 cup chopped fresh cilantro
Preheat oven to 350°F. Remove pot roast from package; set aside. Measure 3/4 cup gravy and place in Dutch oven; discard remaining gravy or reserve for another 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.
Place tortilla bowls on baking sheet. Bake in 350°F oven 3 minutes or until hot. Add chopped cilantro to beef mixture; spoon into tortilla bowls. Garnish with cilantro sprigs if desired. Serve immediately.
The amount of gravy in fully-cooked pot roast products varies. If your package does not contain 3/4 cup, make up the difference with beef broth or water.
Nutrition Info 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