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- 1 17 ounce package refrigerated cooked beef roast au jus
- 1 medium poblano or Anaheim pepper, seeded and sliced*
- 1 medium onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 15 ounce can pinto beans, rinsed, and drained
- 1 1/2 cups 1-inch pieces zucchini and/or yellow summer squash
- 1 cup grape tomatoes, halved, if desired
- 3/4 16 ounce tub refrigerated cooked polenta, cut into 1/2-inch slices
- 4 ounces Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
- 1/2 cup sour cream
- 1 tablespoon snipped fresh cilantro
- Lime wedges
1. Preheat oven to 350 degrees F. Heat beef according to package directions. Pour juice into 2-cup glass measure; add water to equal 1 cup. Coarsely shred beef with two forks.
2. In large skillet cook pepper and onion in hot butter over medium heat until tender. Stir in flour. Add juice mixture; cook until thickened and bubbly. Stir in beef, beans, zucchini, and tomatoes. Transfer to lightly greased 2-quart (8x8x2-inch) baking dish. Arrange polenta slices around edges.
3. Bake, uncovered, 20 minutes. Sprinkle with cheese. Bake 5 to 10 minutes more, until cheese is melted. Let stand 5 minutes.
4. In small bowl combine sour cream and cilantro. Serve with casserole, pass lime wedges. Serves 4 to 6.
- Hot peppers contain oils that can burn skin and eyes. Wear kitchen gloves while handling pepper. Wash hands well after.
- Servings Per Recipe 4,
- cal. (kcal) 578,
- Fat, total (g) 31,
- chol. (mg) 125,
- sat. fat (g) 18,
- carb. (g) 40,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 8,
- sugar (g) 8,
- pro. (g) 41,
- vit. A (IU) 1458,
- vit. C (mg) 90,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 1155,
- Potassium (mg) 624,
- calcium (mg) 333,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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