Southwest Sliced Beef Bowl

Tender sliced beef served atop elbow macaroni, tri-colored pepper blend, black beans and shredded cheese all topped with a zesty southwest gravy.



25 oz.AdvancePierre™ Sliced Beef, #10000097870
10 cups (20 oz.)WG Elbow Macaroni, cooked
1 ¼ cups (5 oz.)Shredded Cheese, low sodium
5 oz.Brown Gravy
5 oz.Enchilada Sauce
2 cupsBlack Beans, drained & rinsed
2 cupsTomatoes, diced
2 cupsGreen Bell Peppers, diced
2 cupsRed Bell Peppers, diced
2 cupsYellow Bell Peppers, diced
  1. Arrange thawed sliced beef in a single layer, breaking up large chunks, in a 2-inch hotel pan, cover with foil and cook at 350°F for 20-22 minutes - to an internal temperature of 145°F.
  2. Combine Enchilada Sauce and Brown Gravy in a saucepan and bring to a boil while, stirring occasionally. 
  3. Prepare Elbow Pasta according to manufacturer’s instruction, drain and set aside
  4. In mixing bowl, thoroughly combine Black Beans, Tomatoes, and the Bell Peppers


To Build Bowl:

  1. Put the Elbow Macaroni in a 2-inch hotel pan, pour 5 oz. of the Enchilada-Gravy over it and mix
  2. Layer Sliced Beef evenly over Macaroni and pour the remainder of the Enchilada-Gravy over the beef
  3. Evenly spread the Veggies over the layer of Beef
  4. Top Veggies with Shredded Cheese – spread evenly
  5. Bake for 10 min. at 350°F
  6. Use a #4 scoop (1 cup) to serve each portion in the serving bowl


Chef’s Note:

Can prepare ahead of time and hold the built hotel pan, covered under refrigeration overnight.  Bake for 15 min. at 350°F before serving if.