1 pkg. (1-3/4 to 2-1/2 lbs.) fully cooked boneless 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 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.

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