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Portabella Pot Roast Beef Fajita Salad Souped-Up Pasta Fagioli Garden-Style Stroganoff Farmers Market Fagioli Beef Stroganoff Florentine Shepherd's Pie Hearty Turkey Chili Potato Super Spinach Lasagna Simple Summer Barbecue Mexican Layered Salad Enchilada Casserole Risotto Riot Colorful Creole Creamy Pasta Broccoli Bonanza Luau Ginger Chicken Southwestern Beef Stew Very Vegetable Risotto Chili Mac Very Italian Ravioli Chunky Mediterranean Stew Creole Stuffed Pepper Spectacular Squash Casserole Baby Spinach Spectacular Mandarin Spinach Salad with Chicken Soups BeneFit Bars Flavorings
Portabella Pot Roast Beef Fajita Salad Souped-Up Pasta Fagioli Garden-Style Stroganoff Farmers Market Fagioli Beef Stroganoff Florentine Shepherd's Pie Hearty Turkey Chili Potato Super Spinach Lasagna Simple Summer Barbecue Mexican Layered Salad Enchilada Casserole Risotto Riot Colorful Creole Creamy Pasta Broccoli Bonanza Luau Ginger Chicken Southwestern Beef Stew Very Vegetable Risotto Chili Mac Very Italian Ravioli Chunky Mediterranean Stew Creole Stuffed Pepper Spectacular Squash Casserole Baby Spinach Spectacular Mandarin Spinach Salad with Chicken Soups BeneFit Bars Flavorings
Entrees
Beef Fajita Salad
1 HMR Beef Pot Roast with Vegetables and Gravy Entree
3 cups of romaine lettuce
½ cup canned corn, drained
½ cup diced red bell pepper
½ cup canned black beans, rinsed and drained
1 tablespoon lime juice
1 teaspoon nonfat sour cream
1 tablespoon powdered taco seasoning mix
- Microwave the entree for 1 minute.
- Remove pot roast and vegetables from the tray. Set aside. Reserve the gravy.
- Cut pot roast into bite-size pieces.
- Make a dressing by combining the taco seasoning mix, lime juice, sour cream, and gravy from the entree. Whisk together.
- Layer lettuce, corn, beans, peppers and pot roast with vegetables on a plate.
- Drizzle the dressing over the top.
Calories: 450
Vegetable Servings: 3
Try These Other Veggie Mix-ins:
Sweet potato, green beans, baked potato, carrots, or your favorite vegetables
