By Protein

Southwest Sliced Beef Bowl Recipe

Name: Southwest Sliced Beef Bowl Recipe
Yield: 10
Ingredients: 25 oz. AdvancePierre™ Philly Beef Steak, 2.50 oz.; 10 cups (20 oz.) WG Elbow Macaroni - Cooked; 1 1/4 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

10 Servings

10 Ingredients

Ingredients

25 oz. AdvancePierre™ Philly Beef Steak, 2.50 oz.
10 cups (20 oz.) WG Elbow Macaroni - Cooked
1 1/4 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

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

Directions

Arrange thawed AdvancePierre™ Philly Beef Steak in a single layer, breaking up large chunks, in a 2-inch hotel pan, cover with foil.
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 pepper.
To assemble the bowl, place 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.