Colorful Mexican Carne --
30 Minutes or Less
  • Total Recipe Time: 25 minutes
  • Makes 4 servings


  1. 1 package (about 17 ounces) fully-cooked boneless beef pot roast with gravy
  2. 1 jar (16 ounces) prepared taco sauce
  3. 1 can (15 ounces) red kidney beans, drained
  4. 1-1/2 cups frozen mixed red, yellow and green bell pepper strips, defrosted
  5. 4 to 6 packaged tortilla bowls
  6. 1/2 cup chopped fresh cilantro


  1. 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. 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 350°F oven 3 minutes or until golden. Add cilantro to beef mixture. Serve in tortilla bowls.
  • Test Kitchen Tips
  • Pre-baked tortilla bowls are usually found in the ethnic food section of the supermarket. If not available, serve over tortilla chips.
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