Roast Beef Tamale Casserole

A mild poblano chile pepper provides a hint of heat in this modern main-dish recipe.

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Makes:
4 servings
Prep:
30 mins
Bake:
25 mins 350°F
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Roast Beef Tamale Casserole

Ingredients
1
17 ounce package refrigerated cooked beef roast au jus
1
medium poblano or Anaheim pepper, seeded and sliced*
1
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

Directions

  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.

From the Test Kitchen

*

Hot peppers contain oils that can burn skin and eyes. Wear kitchen gloves while handling pepper. Wash hands well after.

Nutrition Facts

(Roast Beef Tamale Casserole)
    Per serving:
  • 578 kcal cal.,
  • 31 g fat
  • (18 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 125 mg chol.,
  • 1155 mg sodium,
  • 40 g carb.,
  • 8 g fiber,
  • 8 g sugar,
  • 41 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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