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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.
Ingredients
SERVES: 10
| 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 cups | Black Beans, drained & rinsed |
| 2 cups | Tomatoes, diced |
| 2 cups | Green Bell Peppers, diced |
| 2 cups | Red Bell Peppers, diced |
| 2 cups | Yellow Bell Peppers, diced |
Directions
- 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.
- Combine Enchilada Sauce and Brown Gravy in a saucepan and bring to a boil while, stirring occasionally.
- Prepare Elbow Pasta according to manufacturer’s instruction, drain and set aside
- In mixing bowl, thoroughly combine Black Beans, Tomatoes, and the Bell Peppers
To Build Bowl:
- Put the Elbow Macaroni in a 2-inch hotel pan, pour 5 oz. of the Enchilada-Gravy over it and mix
- Layer Sliced Beef evenly over Macaroni and pour the remainder of the Enchilada-Gravy over the beef
- Evenly spread the Veggies over the layer of Beef
- Top Veggies with Shredded Cheese – spread evenly
- Bake for 10 min. at 350°F
- 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.
