- 1 (2 pound) package fully-cooked boneless beef pot roast with gravy
- 1 (16 ounce) jar prepared taco sauce
- 1 (15 ounce) can red kidney beans, drained
- 1 1/2 cups frozen mixed red, yellow and green bell pepper strips, defrosted
- 6 packaged tortilla bowls
- 1/2 cup chopped cilantro
- Fresh cilantro sprigs (optional)
- Heat oven to 350 degrees F. Remove beef pot roast from package; set aside. Measure 3/4 cup of the gravy and place in Dutch oven; discard any remaining gravy or reserve for other use. Stir in taco sauce; bring to a boil. Reduce heat to medium-high; cook, uncovered, 5 minutes or until liquid is thickened.
- Meanwhile cut pot roast into 1/2-inch pieces. Add beef, beans and bell peppers to Dutch oven. Cook over medium heat 2 to 3 minutes or until heated through, stirring occasionally.
- Meanwhile place tortilla bowls on baking sheet. Bake in 350 degrees F oven 3 minutes or until heated through. Add chopped cilantro to beef mixture; spoon into tortilla bowls. Garnish with cilantro sprigs, if desired. Serve immediately.