Related recipes: Beans and Grains, Beef, High Fiber, Low-Fat, Main Dishes, Mexican, National Cattleman’s Beef Association, Soups, Soups/Salads, Sweet Pepper
Add these dishes to make a full meal:
Fresh Baby Spinach with Wild Mushrooms
Total Time: 25 minutes
Yield: 4 servings
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
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.
Copyright © 2006 Healthnotes, Inc. All rights reserved. www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of Healthnotes.
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.