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Colorful Mexican Carne

1 (1 3/4 to 2 1/2-pounds) 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
4 to 6 packaged tortilla bowls
1/2 cup chopped fresh cilantro

1. Heat oven to 350°F.
2. 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.
3. Cut pot roast into 1/2-inch pieces. Add beef, beans and bell peppers to Dutch oven. Heat through over medium heat, stirring occasionally.
4. 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.

Recipe and photograph provided courtesy of the Beef Industry Council.