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.

Southwest Sliced Beef Bowl

Southwestern Sliced Beef Bowl K-12

Ingredients

Serves
10

Southwest Sliced Beef Bowl

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

Show ingredients

Directions

  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.