Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 25 minutes
Yield: 4 servings
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
Directions
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.
Cut pot roast into 1/2-inch pieces. Add beef, beans and bell peppers to
Dutch oven. Heat through over medium heat, stirring occasionally.
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.
Makes 4 to 6 servings.
Pre-baked tortilla bowls are usually found in the ethnic food section
of the supermarket. If not available, serve over tortilla chips.
Nutrition facts
Serving Size 1 serving
Calories 407
Calories from Fat 78 (19%)
% Daily Value*
13%Total Fat 9g
10%Saturated
Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4.1g
14%Cholesterol 42mg
67%Sodium 1615mg
21%Potassium 745mg
18%Total
Carbohydrate 53g
44%Dietary
Fiber 11.1g
Sugars 9g
Sugar Alcohols 0g
60%Protein 30g