WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Colorful Mexican Carne

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.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2007 Wisconsin Energy Cooperative News